Indulge in Life in America

The shad must be steamed. The great gourmet and philatelist Zhao Heng came to ZJ in the 1970s. On the Dragon Boat Festival, he met a light-hearted retired chef. He ate an authentic steamed shad for 7 yuan. Don’t think it is 7 yuan. It was very cheap. At that time, 7 yuan was equivalent to a month’s wages for many workers.

After eating, Mr. Zhao Heng commented: Shad must be steamed with scales. I am afraid that most people in the world are not used to it! What's more, there are so many shad bones, crucian carp can only kneel down and call grandfather when it encounters it. Only the people from Jiangnan Water Village know how to pick it with chopsticks and sip it in the mouth. When we meet me and other rough guys in the north, we will eat this stuff. It's really a tiger who can't eat it!

But the deliciousness of shad is undeniable. Wang Anshiyun's "fat and sweet is better than milk", this metaphor is not only wonderful, but also the reason why Zhang Ailing hates shad with so many bones.

Yang Cheng was very satisfied with his food. Luo Yue also narrowed his eyes, but Yang Cheng shook his head. This dish is not suitable for a wedding banquet. There are too many thorns. I am afraid that clumsy foreigners can only eat meat with thorns. Delicious, but the feeling is definitely not so good!

But it doesn’t matter. It’s enough to have a mouthful today. You have to know that this serious shad costs three to five thousand dollars to be sent to Los Angeles, I am afraid it will cost $2,000!

But the deliciousness is definitely worth the price!

The third dish is also the GC for today’s test-Yangtze saury

Seeing Chef Chen serving the dishes in person, Yang Cheng couldn't help but match the BGM in his heart-he came, he came, he came with delicious food!

Nowadays, some Jiangxian restaurants in China fool their guests, saying that the Yangtze River Sanxian is "pufferfish, shad, catfish", but catfish is delicious, but compared with saury, it is an ordinary five-star hotel restaurant and a three-star Michelin star. the difference.

A saury must have a sharp knife! Before the Ming Dynasty, it was dense and dense, and after the Ming Dynasty, it was as hard as iron.

Such a small 2-3 tael catfish, people who can't eat it can't handle it for half an hour. There may be a dozen thorns waiting for you in a piece of meat the size of a fingernail!

The lady of Jiangnan who knows how to eat, is still coveting the saury in the most elegant posture you can imagine. The autumn water flashes in her eyes, and her teeth and tongue can instantly squeeze those terrifying dense little ones. All the thorns swept out.

If you don't want to get embarrassed, just be rough, chew the thorns as best as you can, swallow it with water, and then pray that you won't get stuck in your throat and your good mood will be wiped out.

Eat two saury. Taking into account the trouble of picking thorns, Chef Chen took out the big thorn in the middle and made a salt and pepper fish bone, which was crispy and delicious, which was very interesting.

Such a dish starts at twice the price of anchovies. There is no doubt that it is at this price. Can you eat it? what? Too expensive to eat? SB, you don’t have to be there if you want to eat!

For people who grew up on the Yangtze River, many people like this Yangtze saury. It’s a taste habit from childhood to adulthood, and a tongue-in-the-mouth memory handed down from ancestors. It’s like a New Year’s Eve dinner and a dumpling for Lantern Festival. Eating, it's like something is missing.

The general saying is that the saury before the Qingming Festival is the most "flaky but not greasy, and delicious."

At this time, during the second and third months of the lunar calendar, the bones of the saury are softer, and become harder after the Qingming Festival.

Therefore, the price of saury is in the sky and underground. However, even if it is a saury with spines like small soft hairs, it must be eaten with golden cauliflower in the old method to prevent the fish from choking its throat.

In Song Dynasty Liu Zai's "Thanks to the King for Intangible Cultural Heritage Feeding the River Anchovy" described the taste of Jiang Dao: "It is vividly surprised at the silver ruler, Lian Yu is not the tail. The shoulder is deaf and thunderous, and the gills are red and new. The **** and guijiao, Unripe fragrant and floating nose. Fugu is ashamed and poisonous, and perch has a dull smell.

Such a poem undoubtedly promoted Jiang Dao to the position of Jiang Xian Zun. It is not surprising that later generations are vying to taste the freshness of the saury, chase the tenderness of the saury, and lift the plumpness of the saury to the sky. After hundreds of years of spring saury tradition, the real saury catch is getting less and less.

The Yangtze saury is a very amazing species. It eats fat and grows up in the sea in winter. In spring, it enters the Yangtze River from the East China Sea and travels upstream. It lays eggs as far as the tidal flat lakes of AH and HB. As time flows, the saury grows slightly longer. Big, then go down to the sea again and again.

The reason why Yangtze saury is as expensive as jade is because overfishing has led to a decline in the production of saury, and the supply is in short supply. It directly leads to the price of so-called wild Yangtze saury in the restaurant soaring to tens of thousands of catties. The key is not! It's not that you can have it anytime you want to eat, you have to try your luck!

Regardless of whether they can eat it or not, Yang Cheng and the others are happy to eat. The melted fish is delicious with a slight sweetness, and there is a lingering fragrance in the mouth. The deliciousness instantly overwhelms the previous two fishes.

It's a pity that the wedding is held in July, when the guests at the wedding will not be able to eat so delicious.

After eating the saury, Chef Chen said that everyone rested for a while to chat, and passed by with the delicious taste, and then tasted other dishes.

Otherwise, the deliciousness of saury will make you feel tasteless and tasteless.

Of course Yang Cheng agreed. In fact, he was a little full and had to slowly pour some space in his stomach to continue eating.

Luo Yue was even more uncomfortable after eating, rubbing his stomach frowning, and thinking that she was hungry for a few days without knowing it, who would have thought that she would have been eating.

The owner of the restaurant promptly asked the waiter to serve the tea, and today he also dipped it, eating a lot of delicacies that may not be eaten in his life.

While chatting, Chef Chen asked, "I heard that Mr. Yang also invited Chef Gordon Ramsay this time?"

Yang Cheng smiled and nodded, "Yes, Chef Chen likes him? I'll introduce him to you then, so communicate more~"

"Thank you so much, but I would like to learn more from him. UU reading www.uukánshu.com I always think that national cuisine is the most exquisite cuisine in the world. The so-called French and Italian cuisines are just a combination of ingredients. "

There are no foreigners here, and Yang Cheng doesn't have to hesitate, nodding in agreement, "Of course, Z national cuisine is the most powerful, whether it is ingredients or cooking techniques, foreigners can't catch it.

But Gordon Ramsay still has his unique place, which can not be underestimated. "

Chef Chen is still very humble, "As the recognized first chef, his level is certainly not bad, in fact, I have also eaten his dishes, but I have never been able to communicate in person."

"Oh? In France?"

"Yes, one year he visited a restaurant in France, but because of the mistake of the chef at the time, a distinguished guest was very angry. An angry Gordon Ramsay fired the chef on the spot, and he personally took over as the chef. The chef's position for the day.

That's when I tasted his specialty Wellington steak.

Among other things, the use of heat is no worse than a Chinese chef. "

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