Tianjin Food Street, Canal Fishing Village, Wang Ming's eyes looked at the carp that had just been served in front of him. Pen ~ fun ~ pavilion www.biquge.info

The carp with thick flesh on the plate still has scales, but after frying, the scales all over the body also give people a golden and crispy feeling, and the squeaking sound on it continues to sound, between the heat rises, the hot fish absorbs the hot juice, and the sweet and sour fragrance directly diffuses.

As one of the most representative dishes of Tsu cuisine, the cooking technique of the carp is extremely unique, and it is named because the shape of the fish seems to be struggling and jumping in a net after the dish is completed.

The carp mouth of the plate was wide open, stretched out to the top, and the golden carp was lying on its back in the plate, giving people a visual impact At the same time, Wang Ming pursed his lips, and then stretched out the chopsticks, and gently clamped it, and even felt the slight resistance of the fish, which made Wang Ming's eyes brighten, and then, picked up a piece of fish meat that was still snorting and put it on the eating plate in front of him.

After waiting for the snorting sound above to gradually subside, Wang Ming picked up the golden and crispy fish again, looked at the layer of crystal yellow soup stained above the skin of the fish, and immediately put the fish meat into his mouth with a hint of expectation on his face.

At the entrance of the fish, a mellow sweet and sour taste spreads directly in the mouth along the soup, the sweet and sour taste is controlled just right, and when it spreads along the mouth, Wang Ming can clearly perceive that the secretion of saliva in the mouth has been accelerated, and with the chewing, the fish scales and fish skin and fish meat make a crisp sound in the mouth at the same time, mixed with the unique fresh fragrance of the fish, even the fish bones are very crispy, but it still maintains the freshness of the fish, and the sweet and sour taste makes people appetite.

After a bite of the fish, Wang Ming nodded, this jumping carp is crispy and delicious, the only fly in the ointment is that because of the needs of the taste of the dish, the part of the fish is fried too dry, and after losing a lot of water, although the delicious fish is more crispy, but at the same time, it also makes the unique fresh and mellow taste of the fish lost.

After eating and drinking, Wang Ming returned to the hotel, and after making a phone call with Lin Xi, he took a shower and lay on the bed, understanding the taste of Tianjin cuisine and today's adaptation to the group.

In a flash, Wang Ming has been in Tianjin for a week, and in seven days, he has basically tasted some of the special places in Tianjin Wei, including Goubuli buns, twist flowers on 18th Street, and some local specialties and Beitang seafood in Tianjin.

During this period, in addition to tasting various delicacies, Wang Ming also visited some of the more distinctive places in Tianjin, and also had a deeper understanding of Tianjin's catering culture.

Ancient Culture Street, there is a very famous restaurant here, cooking is also the most traditional Tianjin cuisine, the restaurant is not big, but there is a quite traditional name, old Tianjin Wei.

The business area of the old Tianjin Wei is only more than 30 square meters, only can accommodate ten people at a time, the decoration style inside is simple and retro, a yellowed wooden seat, so that it looks full of a little vicissitudes, although the area here is not large, but you can eat the most authentic Tianjin old dishes, most of the guests who come to dine every day are slightly older diners.

After Wang Ming inquired, he also entered the old Tianjin guard with a little curiosity, and it was twelve o'clock at noon at the moment, and after entering it, he sat down casually against the wall.

After Wang Ming sat down, he looked at the less than twenty dishes on the wall, and the corners of his lips hooked a smile, although the number of dishes is not much, they are all old Tianjin dishes, and the staple food is simpler, only fried noodles and three fresh noodles, and Wang Ming has some interest in this lo mein and the accompanying dishes and dishes.

After aiming for a while, Wang Ming ordered a dish of fried river shrimp, a portion of boiled sole, and a portion of three fresh lo noodles, and sat on the side and waited.

Tianjin people love to drink tea, mainly flower tea, mostly use porcelain pots to make tea, porcelain bowls, or glass cups to drink, the water should be hot, pay attention to the hot mouth and heart, after Wang Ming ordered the dishes, someone took the flower tea porcelain pot and came over, the porcelain bowl was placed on the table in front of Wang Ming, and a bowl of fragrant hot tea was brewed.

"You can use it slowly." The uncle who made tea was in his forties, spoke a standard Tianjin dialect, and after making tea, he said to Wang Ming, and Wang Ming nodded with a smile.

"Thank you." Wang Ming said politely, and the uncle who made tea waved his hand, looked at Wang Ming, and put the teapot in his hand aside.

"Little brother is not from Tianjin, right?" The uncle asked with a smile, and as his voice fell, Wang Ming nodded.

"You have come to the right place to eat, our old Tianjin Wei's food, but this piece is very famous." The uncle is very talkative, there are only a few tables of guests in the small business area, and there is no place to sit again, so he simply has nothing to do, and secondly, he also saw that Wang Ming was very young, and under curiosity, he stopped in front of Wang Ming's table.

"Yes, I also heard that the old Tianjin cuisine here is very good, so I came over to try it." Wang Ming said with a smile, and at this time, another aunt in the store also put the first fried river shrimp ordered by Wang Ming on the table.

The fried river shrimp on the table is bright yellow and shiny, revealing a fresh and fragrant atmosphere, the size of the dried shrimp is not big, but it is crispy, next to the plate, there are pepper salt and Huai salt, Wang Ming stretched out his chopsticks, picked up two small river shrimp with a bright yellow body, and put it in his mouth, the crispy and fragrant river shrimp entrance, with chewing, soft and crispy, a mouthful of river shrimp entrance, so that Wang Ming also nodded silently.

"There is an old saying in our Tianjin, borrowing money to eat seafood, not counting will not pass, can't afford to eat seafood, eat some fried shrimp fried river shrimp is also very enjoyable, choose fresh river shrimp, hang the pulp directly under the pot to fry, fresh and crispy, can be eaten as a snack, and especially under the rice, you can also roll pancakes to eat, sprinkle a little salt and pepper, then become a fairy! No need to peel the shell, no need to remove the head, there are several in one bite, so enjoyable! The uncle was very talkative, looking at Wang Ming and seemed to be very satisfied with the fried river shrimp in front of him, he smiled again and said, a witty remark, Wang Ming also laughed.

"You own this store, right? The side dishes are very authentic. Wang Ming picked up a chopstick river shrimp again, dipped it in a little salt, put it in his mouth and chewed gently, the freshwater river shrimp meat is fragrant, the pine is crispy, and it is just like what the uncle said, no need to peel the shell, but also can be eaten as a snack.

"Yes, I opened a small shop at home, but it's my second uncle who cooks, the old man is over sixty, so it's good to make a small dish, so let the old man take charge of the cooking, what's the matter, you can eat okay, right?" The uncle said with a smile, and Wang Ming gave a thumbs up, compared to the dishes of those big restaurants, it seems that the flavor of the old Tianjin Wei is more simple, but in this simplicity, it brews delicious food that can't be made in big restaurants.

Looking at the talkative boss uncle, the smile on Wang Ming's face was even stronger, and when he nodded, he looked at the second boiled sole on the table, the brightly colored sole exuded a burst of sweet taste, the soup on it was slightly rich, flashing under the reflection of the light, and as the heat rose, a faint taste of balsamic vinegar was also mixed in that sweet taste, and with Wang Ming's eyesight, it was clear at a glance that the home boiled sole on the table was not too long. However, the fish meat has been put into the body, and the shrinkage of the fish juice is not thickened by today's catering, but directly boiled over an open flame, so that the soup tastes more mellow, but often in the color, but there is no thickened color brightness.

"Looks pretty good." Wang Ming secretly said in his heart, although the technique of boiling fish at home in Tianjin is a little rougher, but the second uncle's craftsmanship is not bad, and the old work in the hands of the master has a solid foundation, even if the juice is collected with soft fire, the brightness can be adjusted just right.

"I'll tell you little brother, speaking of this sole, our old Tianjin Wei still has a little slippery, I'll learn from you." The boss talked a little too much, and Wang Ming did not reject it, after nodding with a smile, he watched the boss and uncle clear his throat, and many people's eyes also looked over with a smile.

"It is said that a lama came from the south, carrying five catties of soles in his hand...... After the sole is fried, put the onion and garlic in the pot, put in the sole, and then put the salt, sugar, vinegar and monosodium glutamate out of the pot. The fish is fragrant and tender, sweet and sour in the mouth, and appetizing to eat, but delicious! You can even eat the onion and garlic in the pot! You've got to try it. The boss said with a smile, and Wang Ming couldn't help but nod, and then, when the chopsticks in his hand poked out, he pierced a thin layer of skin above the sole, picked up a piece of snow-white and fragrant fish meat, and put it in his mouth.

The body shape of the sole is flat, except for a small soft bone spur on both sides, there is only a vertebral spine in the middle, and the two rows of small spines are very firmly connected with the spine, and therefore, there are no small thorns in the fish meat, after putting it in the mouth, feel the small sweet and sour taste spread along the soup, the fresh fragrance is slightly spicy, with chewing, the tender fish meat has a delicate taste, releasing the delicacy that belongs to it, directly permeating Wang Ming's mouth.

"It's delicious." Wang Ming said softly, and the boss uncle on the side also nodded with a smile, for the second uncle's craftsmanship, he also has a bottom in his heart, most of the people who come to eat in Tianjin Wei on weekdays are old neighborhoods, but there are very few outsiders like Wang Ming, and now seeing Wang Ming open his mouth to praise, the boss uncle is even more proud.

"I'll tell you, it's not enough, when you've almost eaten this dish, you can taste our old Tianjin Wei Zhengzong's lo noodles later, and keep it if you want to eat it next time you come." The boss said with a smile, and then turned around and picked up the teapot and walked towards the guests at the other table.

"Hit lo mein..." (To be continued.) )