Ancient Culture Street, in the small restaurant of the old Tianjin Wei, Wang Ming said secretly in his heart, and then, his eyes fell on the boiled sole fish again. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Compared with the popping carp, the home-boiled sole does not have that soft and crispy, no crispy scales and crispy skin, and even the cartilage is still not as crispy as the carp, but the fresh fragrance of the sole is delicate and the meat is smooth and tender, showing it to the fullest, the fresh fragrance of the fish is slightly spicy and sweet, and the faint sour fragrance of the old vinegar makes Wang Ming thoughtful.

Wang Ming can also understand that the differences between the food culture of the north and the south, as well as the subtle differences between regional raw materials, are different, and therefore, there will be certain changes in the methods and tastes.

As the saying goes, one side of the water and soil raises one side of the people, and the same is true for the raw materials of the food, and the raw materials cultivated by the water and soil will also be cooked according to their respective advantages and more suitable for its taste.

The two soles on the plate were slowly eaten by Wang Ming, the taste of the home boil is very unique, not too thick soup, but it has a fresh and mellow taste, the two fish quickly saw the bottom of the plate, leaving only the fish head and the bone spurs of the vertebrae soaked in the soup, even the crispy and fragrant fried river shrimp were eaten by Wang Ming with hot tea, for Wang Ming, this may not be the most sumptuous meal, but it is the most down-to-earth meal, in the old Tianjin Wei here, The taste of the food and the indescribable affection gave him a touch of home.

"Huo, little brother has such an appetite, I've eaten it so quickly, will I serve you the staple food?" The boss uncle walked over, added a bowl of steaming tea to Wang Ming's tea bowl again, and then spoke, and as his voice fell, Wang Ming nodded with a smile.

"It's still delicious." Wang Ming said with a smile, and the boss uncle also nodded beautifully, and immediately smiled at Wang Ming.

"Well, wait a minute, and the noodles will come later." The boss uncle said, turned around and walked in the direction of the kitchen, making Wang Ming smile as well, picked up the tea bowl, and gently took a sip of the slightly hot flower tea.

Tianjin's lo mein is very particular, first dish code and then side dishes, soon, the corresponding four dish codes of lo mein were the first to be served, cucumber shreds, carrot shreds, spinach and mung bean sprouts are neatly placed in the inch plate, four small dishes are placed on the table, a bowl of three fresh braised with fresh flavor is also placed on the table in front of Wang Ming.

"Our old Tianjin Wei eats noodles and pays attention to them, dumplings on the first day of junior high school, noodles on the second day of junior high school. Get up and dumplings, and fall on your face. In the eyes of the old Tianjin people, the relationship between dumplings and noodles is inseparable, and the noodles are also cut with strength, when eating noodles, three points of noodles, seven points of vegetables, the dish code is covered on it, colorful, especially for the stomach. The boss uncle said with a smile, making Wang Ming nod and look at the side dishes that were served again.

A small portion of stir-fried shrimp, a small portion of sweet and sour gluten, a small portion of fragrant dried fried shredded pork, and a small portion of scrambled eggs were served to the table again, and looking at the sumptuous side dishes in front of him, Wang Ming couldn't help but be impressed by the custom of eating noodles in Tianjin, this way of eating, he saw it for the first time.

"I've heard that the old Tianjin Wei is very particular about eating noodles before, but I didn't expect it to be so chic." Wang Ming said with a smile, his eyes swept over the dishes and side dishes on the table, and as his voice fell, the boss uncle also grinned.

"That's not it, our old Tianjin Wei's noodles are very exquisite, this side dish and dish code are seasonal things, the dish code and side dishes in different seasons are different, Lao noodles in Tianjin represents the festive, what wedding noodles, birthday longevity noodles, all have their own characteristics." The boss uncle said with a smile, and Wang Ming also nodded, looking at the noodles brought by the aunt who walked in the hall in a big bowl and placed it on the table in front of him.

As the boss uncle said, the bowl of eating noodles is not small, but the noodles in it are not much, only occupy one-third of the position, exuding bursts of hot noodles lying quietly at the bottom of the bowl, the production process of cutting noodles is somewhat special, which also makes it tough, it is difficult to cook, but it ensures its strength, Wang Ming has expectations on his face, and he can feel the elasticity of the noodles under the stirring with chopsticks.

According to the boss's uncle, Wang Ming picked out some of the four dishes and put them in the bowl, and then picked up the fragrant three fresh marinades in the small bowl and poured them lightly.

The three fresh marinades are crystal clear, the marinade is very thick, which contains gluten, fragrant dry, black fungus, daylily, pork slices, squid, sea cucumber and green shrimp, after pouring on the noodles, slowly flowing, with the stirring, between the hot steam, the noodle dish code and the three fresh marinade are fused together, and the strong fragrance emitted makes Wang Ming nod silently.

"These side dishes, choose what you like, put them in the noodles together, eat them with a lot of flavor, you can try it, I'll be busy first." The boss uncle was very enthusiastic, and after introducing Wang Ming, he began to clean up the other tables with a smile.

Looking at the remaining four side dishes on the table, Wang Ming stretched out his chopsticks, picked up a little sweet and sour gluten, the tip of his nose was wrapped around the sweet and sour taste, and then put it in his mouth, the shredded gluten was very crispy after frying, wrapped in sweet and sour sweet and sour sauce, chewed in the mouth crunchy and sweet, the old-fashioned sweet and sour vinegar for sweet and sour sauce, although the color was a little darker, but the taste was more intense.

Taking a sip of tea, eliminating the sweet and sour taste in his mouth, Wang Ming stretched out his chopsticks again and picked up a curled up green shrimp, the ripe green shrimp were all transparent, and the back of the shrimp line could not be seen at all.

With the rapid dissolution of the glass, under chewing, the teeth penetrate the fleshy layer of the green shrimp, refreshing and elastic, full of strength, in addition to the unique fresh fragrance of the shrimp, whether it is the texture or the taste, Wang Ming is full of praise in his heart, sighing that the old chef's traditional technique is exquisite, but also distinguishes the difference between the seafood of the Haihe River and the Dongjiang River, and then, pick up a few shrimps and put them in the noodle bowl.

After picking up a chopstick shredded meat and stir-frying it fragrant and dried again, Wang Ming's eyes fell on the last side dish, the orange butter green onion scrambled eggs don't look special, and even from a professional point of view, the key point of scrambled egg heat is not to make the egg skin burnt, and the scrambled eggs, from the beginning to the end, can not fall on the plate, but this part of the scrambled eggs on the plate, the skin is a little burnt.

With a little attempt, Wang Ming picked up a little scrambled eggs, the tip of his nose was surrounded by the strong fragrance of the eggs, just the touch transmitted from the sense of smell, which made Wang Ming know that the raw materials of this scrambled eggs with green onions, eggs should be free-range chickens, not artificially bred eggs, this kind of eggs are called native eggs, pure natural without the slightest presence of additives, and in the city, it is very rare to be able to eat such eggs.

A mouthful of fragrant and tender scrambled eggs, although with a slight burnt fragrance, but Wang Ming still nodded, although the scrambled eggs may have thought that the oil pan was overheated and produced some burnt yellow, but the taste and texture were maintained to the maximum, making Wang Ming a little surprised At the same time, he also picked up a few pieces of scrambled eggs and put them in the noodle bowl, as for the sweet and sour sweet and sour gluten, due to personal taste, Wang Ming did not reject it if he ate it alone, but if it was to be mixed in the three fresh marinades, he couldn't adapt to it for a while.

After adding all the side dishes of the dish code, Wang Ming stirred it again, smelled the strong fragrance of the three fresh noodles, and then, picked up a chopstick noodle, put it directly to his mouth, and chewed it slowly after taking a bite.

At the entrance of the noodles, an extremely fragrant flavor directly permeated the mouth, and all kinds of fragrant flavors were mixed together, with chewing, the elastic and refreshing noodles had a very elastic texture, which made Wang Ming secretly praise, feeling the aroma of the elastic noodles in his mouth and the three fresh marinades and the mixture of various dish side dishes, Wang Ming's chewing speed was also faster.

The springy noodles and green shrimp, the fragrant cucumber shreds, the crisp and refreshing mung bean sprouts and daylily, the soft and flexible gluten, the fragrant dried beans, and the various raw materials wrapped in the marinade, like a hundred fresh and vibrant, have successively released their characteristic delicacies in Wang Ming's mouth.

"If you pair it with two cloves of garlic, it tastes even better." The boss uncle came over at the right time, and the two cloves of one-headed garlic in his hand were placed on the table by him, while Wang Ming nodded with a smile.

"Thank you, so warm." Wang Ming swallowed the noodles in his mouth, feeling the feeling of leaving a fragrance in his mouth, Wang Ming opened his mouth and said, he could even feel the strong fragrance in his breath, and he had a love from the bottom of his heart for this exquisite three-fresh lo mein.

"It's not counting, our old Tianjin Wei people are very enthusiastic, you eat well, we are also happy." The boss uncle said with a smile, and then, after adding some tea again, he nodded at Wang Ming.

"Then you can use it slowly, just call me if you have something." Watching the boss and uncle turn around and leave, Wang Ming smiled at the corner of his lips, feeling a kind of warmth for this strange city.

After a meal, after saying goodbye to the enthusiastic boss and uncle, Wang Ming got up and left the old Tianjin Wei's restaurant, groaned slightly, and drove away directly to the nearest house rental told by the landlord and uncle.

"It's a nice city..." )