Ou cuisine is characterized by light oil, light thickening, and heavy knife work, so the thickening of fried yellow croaker is also lighter and clearer than that of West Lake vinegar fish. It was fried well, and it was still making a sound when it was brought to the table, but there was no smoke: it was covered by a thick layer of sauce. Gently open the fish, a wisp of light smoke comes out, and eat a piece, crispy on the outside and tender on the inside, sweet and sour.

The real Ou cuisine is not only available in luxurious and expensive high-end restaurants. Because seafood depends on the season, the taste is completely different depending on the season. It is important to know their best tasting period.

No matter what time of year you visit, as long as you walk into the food stalls that the general public usually eats, or the bustling late-night food stalls, you are likely to eat a good seafood treat. The large flow of customers and the steady consumption of fresh food make the supply of ingredients in these popular restaurants quite guaranteed.

Now the best is the plum fish, a small one, and the flesh is very tender. Now the fishing ban period is even more expensive, and the good price is more than 500 pounds.

There is also pomfret with shrimp paste meat and jellyfish skin, the fish is fresh enough, the shrimp paste is a unique local salty product, salty and sweet, the fish soaked in shrimp paste is not only tender, but also slightly sweet and meaty, delicious.

Shrimp is naturally indispensable, and it can be eaten by blanching it in the water, and the shrimp meat is firm and elastic. Particularly soft water murmuring, scientific name dragon head fish, very fat after cutting, really melt in the mouth. It is delicious to cook it directly at home, or boil it with dried powder.

Of course, for yourself, eat something different. There are two kinds of food that smell better, stinky tofu and amaranth stalks. These snacks with their own special body odor, once addicted, are simply treasures.

The indescribable taste rushes straight to the nasal cavity, some people avoid it, and some people are willing to eat it.

In the first phase of the extreme challenge, Little Pig tried stinky amaranth stalks, and the people of the whole country knew how sour the taste was when they looked at his expression.

Even Chen Xiaoqing said frankly: It really stinks!

However, for the locals, the moldy amaranth stalks on the table of their own families are a good product for summer meals. When you eat it, it's sour and sour, which is the special flavor brought by corruption, and it is also the taste of home.

Speaking of moldy amaranth stalks and stinky tofu, there is also a fate that has to be said, so to speak, moldy amaranth stalks are the mother of stinky tofu.

Because the stinky tofu marinated in moldy amaranth stems is the authentic taste of stinky tofu.

If the lethality of moldy amaranth stalks and stinky tofu is first-class, then the lethality of steamed double odor formed by the combination of these two cannot be underestimated, which is enough to poison the sense of smell of many people.

Pick up a piece of tofu, the juice flows with the smell of stinky amaranth stalks, and take a bite of stinky amaranth stalks, like jelly, refreshing to eat.

I heard that there is also an upgraded version of steamed double odor called steamed three odors, stinky tofu + stinky winter melon + stinky amaranth stalks, and those who can endure this triple odor are real warriors.

Unlike stinky amaranth stalks, stinky winter melon is soft overall, and there is a little temptation in one bite. Wait until the flavor takes up the whole mouth, and then chew it with a mouthful of rice.

On the source, the mold Qianzhang came from Songxia Town, Shangyu, Shaoxing. In terms of value, mildew thousand zhang is a strange dish praised by the Qing Dynasty court. In terms of taste, mildew and stinky amaranth stalks have to fight. In terms of fame, mildew has been sold well in Southeast Asia.

Just the taste is a little rushed, and then there will be a soft and glutinous salty taste, this kind of fragrance is like those wines, in the stamina to realize that there is a little fragrance in the mold.

Come to nearby Fuyang and see the birthplace of the famous Fuchun Mountain Residence. The surface of the water is like a misty mirror, reflecting the gently undulating inky hills. The dead trees on the water's edge stood scrawny together, and a small boat swung past the water and disappeared into the distance.

The shore of the lake is lush with vegetation and reeds, but now they are all withered, the shades are suitable, the distant mountains are silent, and the scattered passers-by seem to be shuttling in a long scroll of ink and wash in the south of the Yangtze River.

Walking into Wencun, the location is a little remote, with a Wenbi peak behind it, a surrounding stream in front, and snow-covered farmland spread out like rice paper.

It has a long history, leaving more than 40 old houses from the Ming and Qing dynasties to the Republic of China, with narrow lanes and dense houses. Walking along the stream, the houses of gray, white and yellow are spread out on the opposite bank, clean and beautiful. The doors and windows are embedded in the whitewashed or stone walls, and the grids and shapes are unique and interesting. Occasionally, there are old houses sandwiched between them, but they also complement each other.

There is another row of new houses behind the new houses along the stream, which have the same style and aesthetics, but the form and style are different. The white walls are lined with stairs and green plants, forming a small Jiangnan garden. A house has an irregular wooden door, which looks novel, but there are bamboo poles on the side to dry clothes, which is still the appearance of ordinary life.

After that, there are a large number of old houses, the walls are mottled, and the cyan stripes of stone show different textures, which have a kind of old beauty, which is actually more moving than Wang Shu's new buildings, and the new houses by the stream will gradually grow like this over time.

Standing on the covered bridge over the stream, the windows on both sides face different scenery. On one side are the old and new buildings of Wencun, and on the other side are snow-covered farmland and hazy farmer-built houses in the distance.

There were many paths in the village, some of them of stone, some of them of yellow mud, and there was only one avenue made of stone slabs that zigzagged between the houses of the village and the pond. There are not many people coming and going on the village road, but the smoke of the scattered houses is already emitting cooking smoke of the same color as the sky.

The horse-head wall, stone wall, and powder wall print a perfect reflection in the still water. Each courtyard house has a story that is dozens or hundreds of years old, and some of the outer walls are still hung with hats and robes worn by fishermen.

Walk to the Fuchun River, there are large clouds floating in the sky, the river is surging, there is an unmanned small sampan parked on the bank, the barge in the distance can not be seen, and the mountain shadows across the river are stacked on top of each other. If Huang Gongwang painted "Fuchun Mountain Residence" in the middle of winter after the snow, probably the picture scroll should be like this.

Walk along the path towards the newly built Hangzhou style houses in previous years. The sky was already dark, and a group of buildings across the pond was lit up, outlining the simple roof lines, and the reflections in the water were clear and bright, and the white walls and tiles were as elegant and simple as ink.

This piece of house that looks like Wu Guanzhong's Jiangnan water town has made Dongziguan an Internet celebrity village, attracting many people to visit. B&Bs have been opened in several courtyards, and when it gets dark, there are carts pulling a cart of tourists full of anticipation.

The locals go to bed early, the doors of the shops are closed at six o'clock, and the young woman calls her little daughter, who is playing by the pond, home for dinner. Although the smoke of the cooking is invisible, the aroma of the food is faintly coming from the air.

No wonder even Huang Gongwang sighed: This Fuchun Mountain is also a different path. In the meantime, incense is burned and tea is burned in spring and autumn, and the tour rests. When the morning and sunset, the moon and the rain window, or climb the view, or lean on the railing, I don't know that my life is in the world!

Wonderful Book House