In the so-called "baocan wing belly" four big famous seafood shop, sea cucumber nutrition high is the cheapest, is this why? Not the sea cucumber with extreme ease, but because of a strange. A value to be worldly recognition, less time quenching and originality of the sculpture, like the deployment of cognac, each just distilled wine are hard to swallow, even after long single water of life can not imagine the wine, and if the majority of wine and cognac to silly Yap, I'm afraid but also missed.
Sea cucumber or similar, first from the city, know how to select diners are few. The principle that sea cucumber with big, thick flesh, no sand body for the top grade; small size, meat thin, thick body did not open, sand are poor in vivo. Sea cucumber with spiny sea cucumber Thelenota Ananas, for beautiful, smooth Liu Po ginseng look less thorn bad taste, the price is only 1/3 of the. Say to the late cooking, the local restaurants are also more prevalent in abalone buckle the monotone technique, and spread out from the chef of the North sent seafood dishes, a Beijing scallion cucumber is representative, which is beyond the southern cook cooking sea cucumber in the peak, because the sea cucumber its soft waxy tasteless, can only rely on the North sent cook good fried, can make the sea cucumber increased in taste and smell.
Now many parts of the country, to eat seafood, have to advertise Guangdong museum. It seems the only Chinese cuisine Cantonese can not seafood, but its absurd big! Strictly speaking, Chinese food culture in real seafood strength faction, in fact in the north. Cantonese seafood are steamed, white Zhuo, while the northern school play is to taste fresh, partial to light, pay attention to the authentic steamed, fried, explosion, good, grilled, fried, fried, cooked, stir, mix, soup, cooking techniques.
Ginseng price is extraordinary, but the extraordinary value, not extravagant show off, enjoy, also is the lucky chance extraordinary.
����Yue language: sea cucumber, Sichuan style dry sea cucumber, who provided with abalone juice to marriage?
Cuisine has been a fashion concept, good at absorbing the elements is also an important feature, after all the Cantonese cuisine itself is a dynamic concept. The newly opened new Cantonese restaurants Yue language is such a typical, for more than a year of preparation, searched the landmarks around food. The boss was in Sichuan House a very upscale restaurant to eat, eat a hundred tire shredded yak meat, so the shop to do this dish master has been demonstrated technology in Yue language; a restaurant boss is still in the sea to eat a bowl of rice can not be relieved of the sea urchin, four special drove to, only to learn this bowl of rice approach.
Kung Fu dry cucumber learn kung fu tea in the form of food, to eat lettuce package food, fresh, greasy solution.����Braised sea cucumber Kung Fu
Kung Fu dry cucumber is a very classic Sichuan cuisine, Sichuan style put cucumber in dry form into a dish, dish taste sense of hierarchy, based in Maotai flavor, with spicy, delicious taste, slightly acidic, three-dimensional full; ingredients selected 60 high-quality sea cucumber, the cucumber cooked soft glutinous rice, tasty enough, strong palatability, and traditional holothurian be quite different texture. This Dao Chuan Yun sea cucumber to learn kung fu tea in the form of food, to eat lettuce package food, fresh, greasy, a layer of the sense of taste. In fact, there's no rule Cantonese restaurants sea cucumbers have to marriage with abalone sauce.
Price: 398 yuan / cases
����Green Bay sea urchin baked rice
To cook a good meal of the sea urchin, must useJapanThe North SeaRoad, sea urchins and Yang Xizhen rice, in addition to high quality materials, cooking every detail in the standard.
Price: 198 yuan / pot
����Coconut Yan Zhilu
The dinner last corner selection of superior swiftlet nests, with pumpkin juice, coconut juice, stewed in coconut, wins in the form of moving melody.
Price: 198 yuan / person
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