Lao Tan was full of smiles, and he was busy for a long time to be happy for Bo Tuhao, giving Master Jin a look, and the other party understood and took out another killer feature.

"Zhoushan hairtail?"

SC Johnson was pleasantly surprised to meet this rarity, the country's first batch of seafood national geographical indication trademark owners, known as the world's most delicious hairtail.

Because it is located in the tropics, the hot water hairtail fish on the market grows fast, has loose muscles, and has large individuals, and the meat feels rough and loose when eaten, and there are large bones, which greatly affects the taste.

Zhoushan hairtail is a cold-water hairtail fish, the meat is thin and delicate, the size is small, generally less than one meter, there is no stone bone on the back, and the taste is better.

The jargon is called three small and one thick, and the three small ones are small heads and small heads, especially the small eyes, and the distinctive feature is that the eyes are black. One thick is the thickness of the meat, and the same weight of Zhoushan hairtail is narrower and thicker than other hairtails.

The scales are easy to fall off, the bones are fat, there are no convex bones on the back, the meat is more tender to eat, the flexibility is high, and it can hang to the end to form an inverted U-shape.

Steamed hairtail, delicate and smooth, the fish bones are particularly fine, chewing is very delicious, there is no graininess at all, there is a feeling of powder, and it is silky at the moment......

After eating a few dishes, the last is the finale, Shunde Yusheng, Chen Xiaoqing made a documentary called Shunde.

The so-called yusheng is the name of the southerners for the Chinese-style river fish sashimi. Many people think that yusheng is supposed to have originated in island cuisine, but in fact, raw fish fillets have been eaten as early as thousands of years ago.

In the pre-Qin period, the original meaning of kumi was finely chopped raw meat, and later sashimi was also called sashimi. It also became fashionable during the Tang Dynasty, when poets and writers had a wonderful skill in making fish belly.

The sound of the knife is short, if and the rhythm.

Bai Juyi once said that the red carp in the morning and the candle dance in the night. Eating sashimi and watching singing and dancing are called the two great pleasures of life, which shows that eating raw fish has been integrated into the diet of the ancients at that time.

In the Song Dynasty, this way of eating also developed to the peak, and there are 38 kinds of famous fish in the literature, such as fish maw, dicolor fish, red silk crystal belly, shrimp hooves and so on. It was only in the Ming Dynasty that the "Compendium of Materia Medica" had objections to Yusheng, and after the Ming and Qing dynasties, the trend of eating fish gradually declined.

Shunde chefs have three cooking skills, and the number one is fish cooking. If you don't eat fish in Shunde, you haven't been to Shunde.

The gourmand Shen Hongfei once said: The pond fish trained by the Shunde people is jade and ice-clear, and it is not fishy. From the selection of ingredients, bloodletting, knife work, ingredients, plating, to the entrance, every link is in the chef's meticulous care.

"We loved using grass carp and sea bass. Master Jin introduced while doing his hand: "First put it in the mountain spring water to starve for a few days, and if possible, it will also create waves to let the fish fully exercise." ”

"One is to burn body fat, and the other is to let the fish spit out the mud and sand in their stomachs. The yusheng that comes out of this way is not only hygienic but also tender and smooth, with a fresh and sweet taste, just right. ”

Take out a sharp knife and make a cut in the lower jaw and then the tail of the fish before putting the fish back in the clear water.

Let the fish drain the blood naturally in the flow, so that there is no blood congestion in the body, and ensure that the fish fillet is as white as snow and delicious.

Johnson stared intently, and heard the master say that whether the yusheng is delicious or not depends on the knife work. After the meat on the back of the fish is taken out, cut into 0.5 mm thin slices, and pay attention to the thinness of the fish bones hidden, and the thick fish bones are visible.

The most important ingredients are earth-pressed peanut oil and rock salt, but also soy sauce, mustard, peanuts, sesame seeds, garlic slices, ginger slices, onions, lemon leaf shreds, pepper shreds, sour Qiao head slices, wild pepper and so on.

The blue and white plate is refrigerated in the freezer three hours in advance, so that it can be kept low and taste better when mixing the sashimi.

Order some rice wine, sterilize and improve freshness, and keep stirring with chopsticks: "We Cantonese people pay attention to good luck, eat Yusheng, and we will also have an auspicious saying: Lao Yusheng." ”

"Fishing means to mix well, but it also means to earn in Cantonese. Scoop all the ingredients together with the sashimi, and shout while fishing: Scoop up, scoop up, wind and water. ”

Clamping up a piece, it is as thin as a cicada's wings under the light, and even the texture is clear. Put it in your mouth, more than a dozen kinds of seasonings, sweet, sour, bitter, spicy and salty, crispy, fresh and fragrant, wonderful......

The only fly in the ointment process is a bit cruel, and the fake news that millions of people were infected with liver flukes made the city stormy and restless. For a time, eating sashimi became heretical, which was equivalent to drinking blood, representing a certain barbaric vulgarity.

Some Sven people even shouted for the prohibition of eating sashimi, advocated cooked food, and demanded that the harmfulness of bad food customs be written into primary and secondary school textbooks, so that the next generation can love life and stay away from Yusheng!

Finally, experts point out that deep-sea fish are not contaminated, and saltwater can kill liver flukes. The restaurant that made sashimi immediately put grass carp in saltwater and used deep-sea fish.

Salmon comes from fairytale clean northern Europe, and Norwegians eat salmon, pickled, smoked, fried, or boiled, but rarely eaten raw.

For the first time in the island country, salmon is served with soy sauce, mustard and a lemon slice.

Although the controversy over Shunde Yusheng has never stopped, its tender and crisp taste has attracted a large number of diners, and the more dangerous it is, the more beautiful it is.

In ancient times, there was a desperate attempt to eat pufferfish, and now there are gourmets who carry coffins to eat yusheng, each with its own fearlessness, in the eyes of Johnson:

Life is precious, and beauties are more expensive.

If it's a delicacy, you can throw both!

Master Jin wiped his hands clean, and Johnson motioned to sit down and chat: "There are many kinds of yusheng, each with its own characteristics. Meizhou Wuhua Yusheng and Heyuan Longchuan Yusheng, the ingredients of the two Hakka Yusheng are similar, the difference is that Wuhua Yusheng will be soaked in vinegar for a short time to soften the fish meat and sterilize and sterilize. The toppings are good with seasonings such as houttuynia cordata, garlic paste, ginger and tea oil. ”

"Most of the sashimi in Chaoshan area is made of grass carp, and the two large lateral muscles are sliced under the slice, and a drop of water must not be touched. Excess fish blood is skimmed off with a clean towel and hung up to wait for customers' orders. ”

"The dipping sauce will be paired with Chaoshan's specialty Puning bean paste and peanut butter, as well as a special fish raw sticky sauce made from sesame oil. ”

"In Guangxi, Hengxian is equal to Yusheng, and Yusheng is equal to Hengxian. The fish should choose snakehead, horse herring, osmanthus or grass carp caught in Yujiang. Pay attention to cutting the fish into the thickness of a toothpick, and the knife method is divided into double flight and single flight. ”

"Double Fly is used on the narrow end of the fish piece, the first knife is not cut, the second knife goes straight down, and the two petals of fish meat are connected, like a flying butterfly. ”

"Flying solo on the wide part of the fish piece, it fits the texture of the fish and cuts it all. Eat the piece now, and eat the knife very much. ”

Finally, he sighed: "For the pursuit of the original taste of ingredients, we Shunde people, eating raw is a way to eat that we are proud of. The history of eating yusheng is at least 1,000 years old, and now it is more like a historical specimen in my heart. ”

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