Kawashima has been given to the sea to be rich in seafood resources. A "fresh" taste journey on the tip of the tongue

The villagers who drew sand and white returned.

Although the dog's claw snail is weird, it has an uncomfortable fresh and sweet taste.

Ginger shallots stir -fried barracracuda crabs are a home -cooked dish on the table of Kawashima.

The stone rice has the reputation of "the first rice in the world".

Time flows, the four seasons are changing, in a blink of an eye, June has quietly arrived. With the stability of the epidemic prevention and control situation, and the arrival of graduation and summer tour, the dull Sichuan Mountain Islands have become lively again.

The most famous islands on the Sichuan Islands are Uenagawa Island and Shimagawa Island. Uenagawa Island is famous for its mountains and stones, surging waves, and magnificent momentum; Shima Island is gentle, exquisite, and gentle and beautiful with the bay. The forests of Uenagawa Island are dense and macaques; the Qianchuan coconut forests and 10,000 hectares of Shimorikawa Island are a place that allows people to "faces the sea, spring flowers bloom".

Of course, Kawashima not only has beautiful scenery, but also has food. Natural selfless gifts brings rich fish, shrimp and crab, and also bring the incomparable island cuisine to the residents of the Uvis. Island.

Beach stone sewing treasure "shell" is strange shape and delicious

When you come to Sichuan Island, in addition to eating a wide variety of seafood here, stone cotton is one of the food that cannot be missed here. The reason why this rice is unusual is that its ingredients are very special, and they must be cooked with a unique local stone clamp screw.

The stone clamping snail is a shells, which is attached to the narrow stone cracks on the reef. It is still close to the stone seam under the swing of the huge waves and the bite of the wind. It grows stubbornly, and its shape is green and green, like emerald.

What is even more amazing is that there are "residents" in such a small body in the stone clip snail, which is a small crab with a more mini figure. These few millimeters of small crabs are small in shape, but they are all "facial features" such as shell, cheek, and claws. The entire body is white and clear. Nice name Emerald White Jade Baked Rice.

To make stone rice, the craftsmanship is not complicated. After rinse the sticky stack with water, clean the sticky material on the shell, steam or be cooked with water, and remove the snail and small crabs one by one, and then put them in the pot and stir fry. The granular Cantonese sausages or bacon, mushrooms, carrots, etc. are cooked together, then poured into the cooked claypot rice that is cooked until the seven or eight mature claypills, and the rice noodles can be covered evenly, and then simmer for a few minutes.

When serving, sprinkle with green onions, coriander grains, etc. on the rice noodles. Cover the lid and simmer for three or two minutes before eating. The taste is better. Light green stack snails and white crabs are looming in crystal rice grains and green green onions. After chewing, the fat and meat fragrance released by the sausage to stir up the taste buds. The snails are chewy, fresh and sweet, and with smooth and soft rice, it is really a great taste.

A pot of rice, the ingredients are achieved with each other, reflecting the aesthetics, making it a reputation of "the first meal in the world".

Speaking of snails, I have to say that Kawashima's general hat is said. The general hat is a kind of conch, scientific name, Kawashima, known as a stone servant, and some people are called native abalone.

The general hat, as the name suggests, is like the Qing Dynasty general hat, but the top Zhu Xi is missing. The bottom of the general hat is like inlaid with magnets. It has been adsorbed on the reef for many years. At a glance, it was like a slave who looked down on his head. Therefore, the villagers of Kawashima called it a stone servant.

The cooking method of the general hat is not complicated, add a little oil and salt to steam with the rice. The method of eating snails is also very simple. Gently use chopsticks, and the shell meat is separated. Its flesh is like the star watching house of the observatory. The general hat is freshly steamed its flavor Qimei, pickled and steamed its flavor, not abalone than abalone.

In Kawashima, there is also a conch -like conch, which is also one of the local cuisine. The snail belongs to marine limbs. The dog's claw snail grows in the seaside gap between the sea. The clusters of the dog's claw snails are grown in a cluster, squeezed in the stone cracks, not moving for many years, and growing up by the microorganisms in the water.

The dog's claw snail is very high in water quality of the growth environment. It is a sign of a good ecological environment like mangroves. The content of trace elements is high and the taste is sweet. It can be eaten on some restaurants on the island.

There are generally two methods in the restaurant, one is to highlight the taste of the ingredients -white burning, the original dog's claw snail does not require seasoning to enhance its "fresh" flavor; the other is to "fly water" Stir -fry with peppercorns, bean paste, hot sauce, minced garlic, ginger, raw soy sauce, etc., and taste spicy.

When eating a dog's claw snail, you need to pinch the "fingers" of the snail, and use your teeth to gently, just like you can eat the snails inside in two half of the melon seeds. Essence

Sichuan Island is also a must. Local -produced sand and white are beautiful and sweet, and the nutritional value is very high. Therefore, the sand and white cooking method strives to maintain the original flavor to highlight its deliciousness and avoid excessive cooking and excessive seasoning.

If you want to spend the sand on the beach in Kawashima, you may wish to try the time to observe the ebb. After dug sand, you can take it directly to the nearby restaurants for processing. Shabai rich contains minerals, trace elements, and protein. Steaming can retain its original flavor. In the summer, you can use winter melon, melon or loofah and pale and white sand. The deliciousness of Baisha is integrated into the soup.

"Shrimp Soldier Crab" to gather seafood meals to provoke taste buds

If there is only shellfish, it is definitely difficult to meet the requirements of diners. Kawashima has excellent water quality and high -quality fish such as golden crickets and groupers. Some shrimp and crabs are also local specialties. Although it is now a fishing period, it does not hinder the taste of seafood meals in Kawashima. In Kawashima, you might as well take the speedboat to the fishing row to eat the original seafood. This is the secret of coming to Sichuan Island to taste seafood during fishing. The grid -like breeding cages floating on the sea are fishing rows, and the fishing rows are "family members" living on the water.

Golden drums, silver drums, grouper and other fish must be eaten a lot. But in the fishing row, it is just a simple steaming, but it is more sweet than usual. This may be as the fishermen say that after the "boat car is raised", the fish loses its vitality, and there will be no umami taste on the island.

Of course, if you are not used to the fishy smell of fish, you can also choose the local barracuda crab. Barracuda crabs are important economic crabs on the coast of China. The scientific name is also known as white crab. It is named after the appearance looks like a shuttle.

The crab yellow crab is called crab cream, which is a high -fat and high nutritional tonic. Crab meat is rich in minerals, with low protein and fat content.

There are methods for choosing barracuda crabs. First of all, the crab shells should be green, the crab belly should be white, the crab tail should be red or yellow, and it is raised high, proves that the crab yellow (cream) is full. Squeeze the crab's legs with your hands. If the crab leg is hard, it means that this is a strong crab.

Whether it is steamed, pickled, red -roasted or stir -fried, it can burst a unique and delicious taste. Among them, ginger shallots are the favorite of locals. Ginger and green onions are fishy and butter are fresh. It can release the deliciousness of crab meat to the greatest extent and make people's index finger move.

Of course, Kawashima's food is not only these. Every taste that can be passed down must have its unique place. The food on the island is waiting for you to discover. (Text/Picture Chen Fanghuan)

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