Author Su Qing isNingboPeople, in the last century 40's, she is a female writer on par with Eileen Chang. She has a lot of articles referred to the food in Ningbo: "I think Ningbo dishes feature, is not the taste, the fish is fish, meat is meat, unlikeGuangdongPeople,SuzhouPeople like to fry, what dishes are only seven or eight with the help of head." When Su Qing mentioned his hometown dishes, between words with pride. Ningbo, located in the Yongjiang River, Yao River, Fenghua River confluence in Sanjiang, facing the East China Sea, people think of Ningbo the most typical food is a variety of seafood seafood. In fact, in Ningbo, almost everywhere have a indulge in elaborating on the Specialty: Yuyao bamboo shoots, Ninghai White Loquat, Fenghua taro and peach, Cixi Yang Mei...... Ningbo cuisine is known as the "Ningbo cuisine", Ningbo cuisine has a direct impact onShanghaiDishes, Ningbo dishes taste salty taste in the Jiangsu and Zhejiang people hide gene.
Happier filled with diners, there is Ningbo's civic life.����Yellow croaker: Ningbo seafood in the super star
"And then high-grade Ningbo restaurant, the menu is of no use." Wang Xifeng led us in a guild hall seafood pool side order said. Wang Xifeng is old Ningbo food, do business, proficient in all of Ningbo food. The restaurant in the lobby, a seafood table large, filled with all kinds of seafood: shrimp, fish, yellow croaker, Jiang Mei, star grouper, chicken, green grouper fish...... Variety, a see things in a blur. "This, this, this......" Wang Xifeng point, the waiter behind rapid note.
Yellow croakerEach of the Ningbo eat - is to identify fish fresh and not master. Fresh fish is not to scale, like the shining silver sword. There are some fish effluent is dead, but there are many parts can't cheat: cheek to red blood, eyes to bright, scales have mucus -- these are the fresh evidence.
A variety of fish, dominated the position like in Ningbo dishes, and one of the super star to the number of yellow croaker. Many people in the north to Ningbo just understand, common yellow croaker and Northern here is quite different from the Yellow croaker. Yellow croaker is golden in color, with a simple method, that is, according to Wang Xifeng, is delicious. "".
Even in Ningbo, want to find a wild yellow croaker is a difficult thing. Wang Xifeng said, in their childhood, but it is quite common for wild yellow croaker, when the East China Sea fishing, a glittering. Now almost extinct wild yellow croaker, an expensive, already not ordinary people can spend. "Now more and more fishermen in the sea built on fish, wild breeding."
Zhou Zhaohui is a Ningbo hotel chef, his desire to finish an elaborate Ningbo cuisine book: "now Ningbo local chefs is less and less, the essence of Ningbo is not the local chefs are very difficult to understand Ningbo dishes. Here we cook many areJiangsuPeople,HenanPeople." He says it feels a little sad. Zhou Zhaohui introduction, the traditional Ningbo ten big famous cuisine including: steamed turtle in rock sugar soup, braised eel, rot bag yellow croaker, Taicai small square baking, fire, lotus leaf steamed pork with rice flour, chest golden color from the yellow croaker, net oil, fish maw, foie gras seaweed drag yellow croaker. There are four dishes with fish as raw material.
The new top floor chef Wu Weidong prepared for us with large yellow croaker. This is Ningbo's most common eating, with potherb mustard salted so doing together with the yellow croaker, slightly salty sour soup, meat tender and delicious, is a meal delicious. The important part is the Ningbo taste salty pulverized system. Ningbo said: "three days not to drink salty powdered soup, with feet acid."
The annual snow season is a good time to expect the salty. Zhou Zhaohui said: "good salty spice is stepping out." Salted so need yellow leaves of potherb mustard, dried salt, a layer in the urn, barefoot in the compacted. Potherb mustard pickle, salty fresh, fresh very calm, fresh and not float, fresh and not greasy, clean and refreshing. "Method of small yellow croaker is the best food with salty powdered juice steamed, neither, it was delicious, this is Ningbo's most popular approach."
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