I know that you look at quality cultivation immortals, half of them are for Xiao Longan, and the other half is for all kinds of delicious food.

Come on, let's not update it today, let's talk about the Taizhou food that Yuanzi has eaten recently.

Taizhou borders Wenzhou, but it is far less famous than its neighbors, and it is estimated that many people have never heard of this small city in Jiangsu and Zhejiang. In fact, this place has a long history and profound heritage, and the mountains and rivers are beautiful.

Taizhou should be named after Tiantai Mountain (without verification here, Yuanzi is not responsible), and this Taiwanese character is read as one tone, not the common three tones. The scenery of Tiantai is beautiful, and the Guoqing Temple is the ancestral garden of the Tiantai sect of Buddhism. The temple treasures Wang Xizhi's goose stele, Huang Tingjian, Liu Gongquan and Mi Fu's poetry and stone carvings, and an old plum, which is said to have been planted from the Sui Dynasty, is still vibrant.

What's even better is that Taizhou not only has a fairyland, but also a world of food.

In 2016, Modu began to release the Tire Food Guide, and the representative of Taizhou restaurant, Xin Rong Ji, was on the list for two consecutive years. Of course, there is no shortage of restaurants blessed with Michelin stars, but Xin Rong Kee should be worthy of this sign.

Seriously, it is actually a home-cooked food route in Haicheng, the dishes are not exaggerated, and can even be said to be quite plain, with fresh raw materials and decent and meticulous cooking, it only feels very ironing when it falls into the stomach.

For example, if you blindly fry the hairtail (I quietly looked at the reviews and found that people call it golden crispy hairtail), I used the hairtail from the East China Sea, which was about three fingers wide. At first glance, it doesn't seem to be much different from the small restaurant outside, except for the neat presentation.

However, when I took a bite, I immediately noticed the difference.

Hairtail fish are both common and delicate fish. It is said to be ordinary, because it is easy to catch, it can be found everywhere in the vegetable market, and the price is not particularly exaggerated. It is said to be delicate because the taste of this fish when it is fresh and not fresh is very different, which is greater than the difference between fresh meat mooncakes and five-kernel mooncakes.

There is only freshness in this hairtail fish, but there is no fishy smell common to hairtails. The crispy and non-greasy shell is something that doesn't deserve special praise for a restaurant at this price point, but the delicate texture and sweet aroma of the fish are really rare.

I asked the waiter, and it was not surprising that it was freshly delivered in the early hours of every morning.

Indeed, several other seafood dishes are also above the level, and the water murmur is not much different from tofu fish in my food, and the common problem of this kind of fish is that the fish body is too tender and not easy to taste, so tea restaurants such as typhoon shelters simply use it to make salt and pepper. Xinrong Ji is burned, the seasoning is just right, the tip of the tongue is lightly sipped, and a ball of soft tender meat is directly dissolved, inexplicably reminiscent of the two beautiful poems in the West Chamber. The so-called "soft and warm freshly peeled chicken head meat, smooth and greasy like stuffed crispy", probably this feeling.

The red oil jellyfish is beautiful and wise. Not only is the appearance delicate and lovely, but the taste is also good in the mouth. The red oil of Zhejiang cuisine will not be as choking and irritating as Sichuan cuisine, and most of the red soup should be because of the use of red Zhejiang vinegar, and the red oil is actually only a supporting role in it. However, this supporting role is very crucial, which makes the whole dish lively at once.

White crab is also better than fresh, even if boiled in white water, it will not be unpalatable, and fried green onion and ginger a little more wok, which is the icing on the cake.

The sea cucumber is soft and glutinous and delicious, and the two flavors of green onion roast and millet are passable, but it can't be compared with Lu cuisine, which is good at roasting sea cucumbers.

Well, it's probably these things that are more impressive (in fact, it's because I found that I wrote more than a thousand words). In addition to seafood, green vegetables are also sweet and juicy, crispy and tender. During the banquet, the host was an authentic Taizhou eater, and he also strongly recommended a roasted radish. It's a pity that I can't accept any green radish, white radish, carrot, water radish, so I have to decline kindness. Judging by the speed of this disc, it should taste good.

Don't be sad if you don't have Taizhou restaurants around, it's the season to eat oranges again, the Huangyan tangerines you all love to eat are Taizhou specialties (Huangyan belongs to Taizhou), hurry up and buy two catties to satisfy your hunger.