The approximate weight of a small crucian carp is only about three taels.

According to the price on the market, you can buy three of these for ten yuan, and it is no problem to buy three of them, such a cheap fish, 188 one, is really not something that ordinary people can afford.

Zhen Huizhi came to visit the store this time, with a mission.

Although the dishes he ordered were all home-cooked, they were sold at a high price in this five-star hotel.

On top of that, it doesn't look good.

Not only is the color not bright, but the sauce looks like it's missing something, but it doesn't feel very good, and there is no appetite at a glance.

Zhen Hui held the card player to shoot, and the excellent color effect of the camera did not make the dishes mouth-watering at all.

"This is strange, how can the crucian carp made by the Intercontinental Hotel be of this color?"

As he spoke, he picked up quickly and gently stirred the layer of soup on crucian carp noodles, and at that moment, a strange smell rushed from the plate in an instant.

The reason why it is said to be a strange smell is because those who like it are willing to eat it, and those who dislike it feel disgusted when they smell it.

Rongzhou people like to eat kimchi.

Aged old altar water, plus some recipes made by each family.

In Rongzhou, almost all vegetarian dishes can be used to make kimchi, except for common kimchi such as greens, radish, lettuce, ginger and capers, and some things that are simply unimaginable elsewhere.

For example, taro, such as winter bamboo shoots.

The length of time also makes a big difference in the taste of kimchi and how to eat it.

An hour and a half of soaked lettuce, after being scooped up from the salt water, is eaten raw with white porridge, the taste is called a crisp, slightly salty, retaining the fragrance of lettuce, a few pieces can be a big bowl of white porridge.

I am used to eating big fish and meat outside, and I will feel very comfortable in my whole body and mind when I come to such a bowl.

After soaking for three days, the taste and saltiness of the capers are at their best.

Take it out and rinse it many times in plain water, then cut it into pieces, and then stir-fry it with meat granules and a little bean paste, and don't put anything else, it is the most perfect plate of rotten meat cowpeas.

Rotten cowpeas go well with white rice.

A large spoon is buckled on the rice, stirred well with chopsticks, the rice is mixed with oil beads, scooped and eaten with a spoon, and it tastes sour and slightly spicy.

This taste can make a slender little woman eat three bowls of rice in one go.

As for radish and ginger, it needs to be soaked for a long time, as long as the salt water is not bad, the longer the soaking, the more delicious it will be.

The old salted water is soaked in sour radish soup and ginger, and the color is red.

Sour radish has many uses. When you cook the vegetables, cut them into pieces and stir-fry them with dried chilies, and when you eat the noodles, you can scoop up such a spoonful of sour radish and match it, and the taste is simply amazing.

But it is most famous for its stew with two-year-old ducks, with some shredded kelp, cut two or three sour radish, and simmered for five or six hours.

The moment you unligate the lid, you will be greeted by a fresh aroma.

The duck and the sour radish are a perfect combination, and the combination of the two flavors is more fragrant than any delicacies from the mountains and seas.

Duck soup can be drunk regardless of the season.

This soup is sour and spicy, and I drank it in winter and drank it in summer to cool off.

Therefore, the old duck soup is a famous dish in Rongzhou City, and the old duck soup shops on the street are almost all year round, there is no off-season, and the business has always been very good.

The soaked ginger is closely integrated into every aspect of the life of Rongzhou people.

In Rongzhou cuisine, the addition of old ginger made of Laotan water can not only increase the deliciousness, but also suppress the fishy smell of the food to the greatest extent.

Rongzhou is located inland, and most of the fish and meat eaten are brought from the lotus pond.

The water quality is not very good, so that the fish itself has a grassy smell, and adding soaked ginger can suppress this taste very well.

However, it was obvious that when Zhen Hui's chopsticks were fiddling in the sauce, he didn't see that there was pickled ginger in it.

It's something else.

And that weird smell must have come from that thing.

That's soaked bamboo shoots.

Pickled winter bamboo shoots were originally not a home-cooked dish in Rongzhou, but an ingredient from a street snack in a small city in the south, screw powder.

That ingredient is sour bamboo shoots.

Screw powder is a gourmet snack that has swept the north and south of the country in recent years.

Its main way of spreading is on the Internet. Merchants make screw flour into fast food, assemble seasonings, mix them with dry rice noodles, package them, and send them to diners by courier.

One of the most important ingredients is sour bamboo shoots.

Like stinky tofu, this thing smells stinky, but it tastes very delicious.

If a bowl of screw noodles lacks sour bamboo shoots, then this bowl of screw noodles has no soul, and the screw powder without sour bamboo shoots tastes worse than a bowl of rice noodles on the street.

A lot of people frown when they first smell it.

But after actually trying a bowl, they will immediately fall in love with the taste, and many of them will feel uncomfortable if they don't eat screw powder for a day.

The unique taste of screw powder is given by sour bamboo shoots.

This bowl of noodles can be secreted throughout the country and capture the appetite of a large number of diners, and the sour bamboo shoots are indispensable.

The production method of sour bamboo shoots is very similar to Rongzhou kimchi.

So, the masters of some restaurants in Rongzhou began to soak the winter bamboo shoots and try to make them taste sour bamboo shoots. Soon, they used sour bamboo shoots in their home-cooked dishes.

For example, a more famous dish in Rongzhou, fish-flavored shredded pork, has a chef who adds sour bamboo shoots, and the deliciousness of this dish has been greatly improved.

The success of the fish-flavored shredded pork has greatly increased the popularity of sour bamboo shoots in Rongzhou.

At this moment, the winter bamboo shoots are cut into slender strips.

This weird smell is actually a fragrance. Although Zhen Huizhi is not very accustomed to this taste, he is not very repulsive. He has always believed that gastronomy is not a single fixed framework.

There are many things that have to break the mold in order to create a new taste.

Perhaps, the "soft tuck crucian carp" in front of me, with sour bamboo shoots instead of ginger, may be a different flavor.

However, even if you add sour bamboo shoots, the color is too dark.

Food and food, first of all, must be beautiful before we can talk about eating.

The color of this thing doesn't look very good, how can it arouse people's desire to eat, this first step is wrong, then it means that it has failed from the beginning.

Therefore, even if it tastes very delicious, it is already half the battle......