Fish and chips grassroots national food not to be missed
Junior high school reading in English, there is a text about the British food industry's national treasure - fish and chips. It was an authentic British fast food that could be eaten in a diner or wrapped in a newspaper to take away. Fish and chips are a strange combination of food, rather like the Chinese fried stinky tofu, and those who love to eat them are eager to do so, while those who don't love to eat them are far away from them.
Now that you've come to the UK, don't miss out on this national delicacy, which can fill your stomach for 3 to 4 pounds and is quite grassroots food. Fried fish is actually the equivalent of Shanghai's "noodle tow fish". The fish is rolled in batter and then put into a frying pan. It's mostly served with a dash of salt or vinegar, and for 50 pence you can order a curry to go with it. The fish is tender and hot, and the golden noodle shells on the outside are crunchy. Alongside the two fish was a large portion of potatoes, all about the thickness of a thumb, also glowing beautifully golden. They are crispy on the outside and sticky on the inside, and when you eat them while reading the newspaper, you often eat a bunch of potatoes and your fingers are still groping for them on the plate.
Fish and chip stores all over the UK, in addition to these two, also operates fried sausages, fried mushrooms, fried schnitzel, deep-fried, good lively! As for potatoes, there is another way to eat them - baked. A large baked potato is displayed in the food cupboard, and one is selected. The man picks it out, cuts a cross into it with a sharp knife, and adds butter and salt to the potato's "wound". You then choose a salad, which he skillfully adds to the cross. In an instant, an ordinary baked potato seems to have a hidden dragon in it. It's a deep potato that usually costs ￡2 and is too much for a small appetite to eat in one sitting.
The Fat Duck, a white space for your belly
The Fat Duck is a 40-minute train ride from London's Paddington Station to Mendonhead in the Thames Valley, and a five-minute cab ride away. The restaurant, with its quiet English countryside feel, is tucked away discreetly on the right hand side of the HindsHead Hotel between Mendonhead and Bray. The Fat Duck in London is not a full-on restaurant, it doesn't roast or poach duck, but rather serves up creative dishes that you've never tasted before.
According to the philosophy of the owner, the Fat Duck's stated aim is to provide the most comfortable and constantly surprising experience for each diner's 10,000 taste buds and all other senses. As soon as you step through the doors of The Fat Duck, a waiter who looks like a fashion model receives your coat and hat. The beauty of this restaurant is that you don't have to dress up to enter one of the world's top-ranked eateries, which adds a touch of down-to-earthness to The Fat Duck.
Every dish here has been carefully designed and created by the owners. Take the most distinctive experience set menu. Hand over two tin cans, one with nitrogen and one with a mixture of aperitif, orange juice and green tea. Take a silver spoon, pour the mixture, the mixture is topped with a layer of nitrogen, into the mouth, immediately on the tongue "silk" sound, a cool feeling. According to the waiter, the purpose of this dish is to clear the mouth, give the tongue a bath, to ensure that later tasting food without interference.
Then the dishes are so well thought out that you can't bear to use your knife and fork. The oysters stood on the plate like cliffs on the sea, the wasabi ice cream was cold and spicy and almost sneezy, and the quail jelly with lobster sauce, snail chow mai porridge, and zebra ham were all dishes that should have made you think of them just by their names. Of course, after this carefully sculpted meal, it's time to pay the bill and hold steady, with more than ￡400 to be scratched out. Pat your tummy and you don't seem to have had enough. This is also the effect pursued by the fat duck restaurant, only to eat well, not to eat, like a Chinese painting should pay attention to the white space, in order to be meaningful.
Links to related restaurants
Nobu Restaurant
This is a world-renowned Japanese sushi restaurant that perfectly illustrates London's multiculturalism. The best way to enjoy it is to ask the staff for recommendations, order an extra order of upside-down black cod and a glass of swoon-worthy champagne. And, of course, there better be someone else to pay the bill! Remember to get your bearings beforehand, or else.
St. John's
It's an authentic British restaurant with a nostalgic, stately name. Trafficking juice thick sauce thick, very flavorful traditional British dishes, plus the chef's passion for a hundred and twenty thousand points. The pig is the logo of this place, with a pure and simple vigor! There are traditional English countryside dishes such as roasted whole pig and Yorkshire pudding. The dessert portions are more like knocking down 2 or 3 a serving.
Hakkasan Restaurant
A top London Chinese restaurant with an average spend of ￡60. It's not a pretense, and the review in the paper was "the sexiest Chinese restaurant ever", which is a naughty but fair comment. Hot and sour soup, pipa duck, pork, English sparkling wine, Greek white Portuguese. It seems to be a combination of East and West, on the tip of the tongue *** compose a song.