You have to know what kind of elder brother can you eat in Taizhou in the ban on fishing.

"What can I eat when I come to Taizhou in the summer?"

As a child who grew up on the seaside of Taizhou, I was asked the most after leaving my home.

The seafood market in the fishing period has a lot of fresh fish that can be selected

*"Flavor Earth · Seafood Seafood"

Naturally, seafood is to eat seafood.

Seafood produced along the eastern coast of Zhejiang is just like their living environment, it is tricky. This kind of fresh, few big fish and big meat, and chewing and bite seem to be far away.

Usually, yellow croaker, fish, catfish, cuttlefish ... is the protagonist of the market, but as soon as the fishing period is prohibited, they have stepped down. At this time, the seafood stalls will be covered in half to reduce ice. The restaurant will spread the seafood very brightly in order to cause an illusion. It's better than other times.

The Taizhou fishing port, which is full of fishing and fishing boats, is also a magnificent picture

*Photo | | |

And my answer is also "it is definitely not appropriate to come to Taizhou in summer". This kind of statement will be confirmed among most local populations, but how much this sentence is still selfish. In fact, if you want to see Taizhou, if you want to see Taizhou, you want to see Taizhou. The operation of the restaurant fairy fight is the most suitable at this time.

Children who grew up by the beach recalling childhood cannot be separated from these keywords: waves, seafood, sea breeze ..

.*"Flavor Earth 3 · Big Seafood"

Without sufficient vegetables and mainstream seafood, the competitions have returned from playing expensive seafood to techniques, matching, and finding some niche ingredients. At this time, the best test of the master's craftsmanship.

How does the strange little seafood make it taste? How to "arrest" the ingredients that should not be together? And how to make a different flavor of rare good seafood? This is the problems in front of each family. The boss chef is somewhere because of these, whether you are bayberry stewed pork ribs, or the mung bean -boiled large intestine, or make a dark dish that is difficult to get closer. The restaurant is created only. Finally, diners to judge the pros and cons.

In May, big seafood ended, and small seafood appeared.

The southeast of Zhejiang, the coastline is twisted, the soil of the seawater is yellow, the reef and the beach are spreading the coastline distribution. The former revealed a head from the sea water, and the latter was that Huang De was black that it was difficult to distinguish the depth. It is difficult for you to see the romance and mind of the sea here. The smell of smelly sea water may also make you doubt your choice, but it is such an environment that can produce the most fresh little seafood.

Beach coating, the tide immersion between the orgasm and the low tide position of the coastal tide, the tidal rising and falling is obvious, so it is rich in various small seafood

*"China on the Tip of the Tongue" Season 2

The fisherman Lao Zheng, a professional picking vine pot, and a ancestor fisherman. If he understands every kind of production of the East China Sea, he can find such a big brother.

In Lao Zheng's opinion, no matter how good fish, shrimp and crabs are not as good as the small things on the reefs and beaches in summer. On weekdays, going to sea is his main life. It is eight months. There are only a handful of days when you go home. Long -term maritime homework makes this fifty -year -old man look much older than others. Because of lack of friends, he has very few social relationships. But because of this personality, he was more patient to lie on a reef and remove the most extremely beautiful in this season.

Remove the most beautiful food in this season to strive for time with time

*"Flavor Earth · Seafood Seafood"

A piece of chisel, a beef tendon barrel, a simple hat with a hat, alone on the rocks of 90 ° alone, climbing with bare hands, beating hard, the waves of the waves, the splashing water is two or three meters, but the old Zheng is more collected. The more excited. This is a gift of nature. Only when the tide is low every month, you can see the exposed reefs. The time must be grasped. The larger the waves, the more you need to speed up.

The waves will rush down the reef people who Ca Teng pot are over, and there is a thrilling enthusiasm behind the deliciousness.

*"Flavor Earth · Seafood Seafood"

Sand garlic, spicy snails, rattan pots, hat shellfish, home crabs, mules ... The cattle tendon barrel is his gain this time, "Don't underestimate it, there are several things to grab this thing." Lao Zheng made a lot of money, and introduced me to the purchase price of each small seafood. The four -month fishing period, even if there is no typhoon, the weather is good, the days you can come out will be at least 15 days. And these fifteen days may be a four -month life.

The hotness of small seafood has given a group of old fishermen to give up a rare holiday, and the greater test for the chef is to make them delicious.

Fifty kilometers, a seafood stall in the urban area, the owner Ye Binglin is waiting for the arrival of these small seafood. Compared with the labels such as yellow croaker, these small seafood still need to grasp himself. As the owner of a restaurant in the top three local popularity in Taizhou, Brother Ye knows the temper of these little seafood best.

The vine pot picked on the stone beach cliff is a precious and delicious thing during the fishing period.

*"Flavor Earth · Seafood Seafood"

When people reach middle age, they are still struggling for what they like. Brother Ye's throat is very thick and will not use smartphones. It is difficult for you to imagine that this is a boss who opened the top restaurant. Bowl rice, do you talk about eating with you next to you. There are not many new things he contacted. If you talk about, you do n’t know what to say, but when he talks about his own dishes, his pride is written on his face. Cooking small seafood, he has his own experience

The rattan pot only needs to be boiled simply, and picks up the coat. It is a soup that is fresh and salty and sweet. As long as the tide is simply beaten, the green onion ginger water is boiled, and the crispy and tender taste is highlighted, but the simple practice can also bring a rich experience. The little seafood made by Master Ye can't talk about experience, but he knows that this is his craft as soon as he eats, and others can't imitate it.

The method of cooking is simple, and you can taste the delicious taste of food

*"Flavor Earth · Seafood Seafood"

The spicy snails and jumping fish need to be richer and detailed. The spicy snail flavor is unique, and the spicy snails need to be grown up to cooperate. The spicy snails are crushed, and the green onion ginger and garlic are stir -fry. juice. When you eat a big spoon in your mouth, smash the taste first, and then choose the fine shell with the tip of the tongue with the teeth. The salty fragrance of the sauce and the soft snail meat are the best wine.

Seafood 咪, old wine Mimi reverie

*"Flavor Earth · Seafood Seafood"

Another sauerkraut jump fish, use local sauerkraut to set off the deliciousness of jump fish. The fish is so tender that it cannot be pinched.

But to say the highest level of small seafood, it still depends on the small restaurants far from the downtown.

Rock and garlic fried rice cakes, almost everyone has heard of Taizhou people who have heard of the name they have ever seen. Small -color rock garlic, stir -fry the green garlic ginger until tightened, and add rice cakes, and nothing else. The cake with rock garlic and garlic leaves, the mouth is sweet and sweet after the mouth is sweet. This is the juice that can only be available in the rock garlic. Sugar, surprise and excitement.

Rock garlic is a kind of anemone that grows on the sea rocks. It has a delicious taste, known as sea gold

*Aeg is full

In the past, small seafood was not a seafood that could enter the room like yellow croaker with fish. Most of the small seafood was digested within several counties in Taizhou. People have made various tricks to maximize the beauty of small seafood, so that there is a tendency to surpass other raw seafood.

A good little seafood when the fishing period is forbidden still has to fight. The elder brother who knows to eat, first led people into the big stalls, and go to two plates of mountains and pickles.

June is the season that is exclusive to bayberry. Local Dongkui bayberry, big, more juice, sweet and sour, is the fruit that is better this season. Xianju three yellow chicken, tight meat, crispy skin, and full of chicken taste. It is the best specialty of Xianju. But what happened to these two?

Xianju famous dishes, bayberry three yellow chickens, the freshest and most beautiful dishes in this season.

Two times the bayberry, the sweet and sour taste enters the chicken skin, the bayberry juice makes the chicken flavor no longer greasy, but the refreshing and slight fruity aroma, the chicken makes the bayberry more moisturizing. Both are fragrant.

This bayberry and three yellow chickens, the best consumption period for one year is also 20 days

*Zhejiang Agricultural and Rural

Chicken and bayberry may not be able to add two foods at all. Under the creation of Taizhou chefs, it produces a unique flavor and just to make up for the shortcomings of summer.

Pickled amaranth rods and pickled phoenix flower rods are jets that only have the opportunity to taste during the ban.

The stems are cooked, and salt and a lot of water are marinated. In fact, the taste of the taste is not much meat. When eating, the best match is an old tofu, marinated with vegetables to stink, and then use tofu to absorb the taste, and then there are some refreshing.

Taizhou people will be interesting like this, "Both sink stocks are empty, and rotten pickled vegetables are set." The old saying is also called "Flower Stalk stocks are full of meat, pork and yellow croaker don't want to eat."

*Near the sea

I remember when I was a kid, the grandfather was called "mountain crabs". After fermentation, the sugar of the plant was further decomposed, which produced umami substances. Comparing with crabs is because both are delicious things, they need to spit the shells. It can be seen that everyone loves the pickled vegetable rods at the time, and the pickled vegetables are equivalent to the crabs.

Finally, share the hidden opening method of Taizhou-Small Net Seafood.

If you come to Taizhou, please have a expensive restaurant. If someone takes you to eat small net seafood, it must be a certain relationship.

Small nets are actually opposite to large nets. They specifically refer to seafood near the sea, using boats to fish from seafood during the fishing period. This kind of seafood net frequency is high, and seafood is characterized by freshness. It is the source of the quality of the top seafood in summer.

*"Flavor Earth · Seafood Seafood"

Daily fish, fish, catfish, small yellow croaker, plum boy, rock tiger ... What is the net, all the fate, but fortunately, it is fresh and fresh. of.

The faucet is simple to burn the home, and the taste of salty and fragrant is unforgettable. It imitates Mapo tofu and replaces brine tofu to fish meat. It is also a famous dish that swept the top restaurants. Little yellow croaker only needs to be steamed, garlic cloves are tight, the skin is tightened, and it is delicate. The best rock tiger stew with tofu, absorbing each other's flavor, and achieved a bowl of milk white soup. *"Flavor Earth · Seafood Seafood"

Green crabs need to be matched with loofah in order to set off their deliciousness to a new height. The wild green crab of the net dragging is full of hard shell. As soon as half -cut heat oil is over, the crab meat is immediately put away. Under the common effect of protein and oil, the umami flavor begins to release. Cooking is the most beautiful pot of seafood soup this summer. There is no appetite in summer, come to a bowl, sweat slightly back, and the fatigue and heat in summer will be rushed away by the hot hot soup.

Drinking a bowl of crab loose soup is to drink summer in the stomach

*Heart tofu

During the fisheries period, there are not many seafood that can be eaten, but those who can serve at the table must be that locals want Amway most.

The summer weather in Taizhou is barbaric and the wind is hot, but fortunately, people on this land love life. Every Taizhou person has his own private gourmet book, which is a big brother.

The annual ban on the fishing period, the boat stopped, but the fireworks here never stopped, and it was still delicious, lively, and humans.

*"Flavor Earth · Seafood Seafood"

Author: Lin Hongyi

Edit: Si Xiaole

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