When I was studying Nanjing in Jiangyin, I often ate fish in the canteen of the school. I often made this thing. It is a very cheap fish in Jiangyin, but today people call it fish. I can probably braise it in soy sauce. But when I was in middle school, I ate fish in white. Later, I ate it in Hanxuangong Hotel. The fish was thick and cut into pieces and put it in a bowl. No one had ever eaten it. It was a chicken nugget. It was very enjoyable to eat. It was lazy to say that fish was eating dead people. How many dead fish in the river were delicious to eat mandarin fish? It was also true to eat fish and

Yellow river carp
I don’t like eating carp because the meat is coarse and fishy, except for the Yellow River carp. I ate the Yellow River carp in Henan, and then I ate the Yellow River carp in Liangshan, Shui Bo, Shandong. The yellow river carp is worthy of its name. Non-yellow river carp depends on whether the membrane of the carp is white or black and white, whether it is true or not. Black is a fake.
People in Liangshan area attach great importance to carp. Carp and fish are indispensable for banquets, especially for wedding banquets. People in Liangshan area say that young men and women who are about to get married are not waiting to eat your wine, but that they are waiting to eat your fish. The price of carp is about three kilograms, and it is also the most expensive. Wu said that three Ruan bumped into Wu Shuo. He taught in a rich man’s house to deal with more than a dozen golden carp today. The carp weighs fourteen or five kilograms, and it is so big that it tastes bad. Write Shuihu Shi Naian Luo Guanzhong is a layman who eats carp.
Tiger sharks scoff at fish.
Tiger sharks are all cheap fish, but they are not welcome in my hometown, and now they all become expensive.
Suzhou people are very heavy in tangyan fish, and they are very happy when they talk about it. When I went to Suzhou, I saw that it was our tiger shark. The tiger shark had a big head and a hard scale, and the small black spots were very fierce and the meat was extremely tender. In our hometown, we usually add vinegar to the soup, and the fish had a wide mouth and a yellow belly, and the white dorsal fin had to hold a hard bone on it. It would cry proudly and scoff at the past, and the soup did not put vinegar in it. In recent years, there was a stir-fry in my hometown.
eel
Huai ‘an people can cook a table of eel dishes, except for roasting the eel’s back and roasting the tiger’s tail. The main methods are as follows: 1. Stir-fry the eel; 2. Burn it until it is cooked and shredded; then stir-fry it until it is soft and raw; stir-fry it until it is crispy; braise the eel in brown sauce; burn the saddle bridge; stew the eel; and Zhang Fei’s eel needs a lot of ginger and garlic; sprinkle pepper after the table.
September 14, 1999
mandarin fish
Read a Pisces by Xu Wenchang.
Siniperca chuatsi, comb, jaw, jaw, jaw, jaw, jaw and jaw.
The adherents took Li Qiyang to cook the official ship.
The Taoist priest of the Ivy League painted a picture with the title that the mandarin fish can’t bend, which means that the scales of today’s flower balls are similar to those of the old carp, so it is called the old carp’s failure or because it looks like ears.
This is an inscribed poem. I am interested in the postscript to the poem. What is mandarin fish because it can’t bend? It seems that mandarin fish can’t bend because its spine is hard, but it feels a bit like Wang Anshi’s words. I haven’t heard of this explanation. It’s probably that Xu Wenchang has figured it out, but it’s also called mandarin fish. In the footnote, the word "today’s flower ball" must be misspelled or misspelled as a carpet. By the time I got to Xu Wenchang, there was no carpet. In fact, the flowers were not carpets, and the clothes were not too thick. At that time, it was obvious that the carpets could not be compared with the words. Moreover, there were not many people who knew the word "Hua" or "Hua" in the 16th century. Xu Wenchang noted that some places were called "Hua Yu" on the Songhua River in Harbin, and Beijingers in Gaoyou, my hometown, read it as "Hua" in reverse. It should be written as "Hua Hua Hua" and the body of the mandarin fish was mottled. I don’t know what it is, even if it is written as mandarin fish, people are afraid and don’t know it. Now, when I was a child, a teacher taught us that Zhang Zhi’s fisherman, the egret flying in front of the Sai Sai Shan Mountain, read mandarin fish as mandarin fish, so now many restaurants write mandarin fish. In fact, it is ok to write mandarin fish. Mandarin fish all say that if it is that thing, it is interesting to know the origin of mandarin fish.
Siniperca chuatsi is very delicious, and it is the best among the fish. I am a Siniperca chuatsi knife with many fishbones. Siniperca chuatsi can be caught in a few days in a year, which is comparable to the southern groupers, especially the green groupers, which are the chinchilla groupers. The garlic cloves are tender and fresh, steamed and dried. It is wonderful to make sweet and sour squirrel fish. The soup is rich in white milk but not greasy. It is far better than chicken soup and duck soup. I have eaten dried fried fish in Huai’ an many times.
The disadvantage of mandarin fish is that it can’t be stocked because it is a big fish. eat small fish actually doesn’t eat much fish. As far as I know, there are several kinds of mandarin fish, snakehead, shark and whale, which are not fish. The four northerners and the south people are similar in pronunciation. Recently, they have been called fish, but the name of snakehead is not obvious. Now it is still called snakehead. It is written in the customs of Lin Jinlan Low Bench Bridge that snakehead is a kind of fish.
Everyone who eats fish has a strong vitality. When I was a child, I watched the man rule the snakehead by the river. The snakehead can still jump into the water and swim. When I was a child, I caught a big snakehead, and my heart was pounding. Unexpectedly, the big snakehead broke my fishing line and swam away with a hook hanging from my mouth.
July 8, 1987
Meat is not contemptible
Lion head
The lion’s head is Huai ‘an cuisine, pork is fat and thin, and each half loves to eat fat, but it can also be fat and seven thin. Three, finely chop pomegranate rice. The minced meat can’t be ground with a meat grinder. Chop the minced meat and mix it with your hands. Make a big orange ball into an oil pan, fry it slightly, and fish it in a thin shell. Add soy sauce and sugar to a water pot, cook it slowly, and put it into a deep belly plate.
The lion’s head is loose, but it will melt in the mouth. The four northern pills can’t be compared
General manager Zhou lived in Huai’ an and would be a lion’s head. He once said that he had not done it for many years in Chongqing Hongyan Road Army Office. Come and have a taste. He must have done it very successfully because he was proud in his tone.
I read in Huai ‘an Middle School that a lion’s head was cooked in a canteen at a time, and a large pot of oil lion’s head was fried like a hemp ball, which was rolled in oil and fished in a bowl and steamed with cabbage. Generally, lion’s head was mostly braised in brown sauce, but it was white soup, which I thought was the most delicious.
Zhenjiang yaoti
Zhenjiang’s trotters are salted and salted, and the huge stones in the enlarged basin are pressed to fatten the lean meat. All the lean meat has been cooked, dried, steamed and cut into thick slices. The color of the lean meat is dark red, and the fat meat is white and suet jade is not greasy.
Eat Yaorou with Zhenjiang vinegar and shredded ginger.
Milk carrion
Milk-rotted meat is a famous dish of Suzhou Songhelou. I cook milk-rotted meat, which means pork ribs are cooked together for six or seven years. After cold cutting, each piece must be cooked with skin, fat and lean meat. The broth is put into the pot, red milk-rotted meat is ground and crushed with rock sugar, yellow wine and small fire. The color of milk-rotted meat tender tofu is red and bright. The most suitable soup can be dipped in silver coils.
bamboo shoot soup with fresh and pickled streaky pork
Seaweed, fresh meat, bacon, stewed with flat-pointed bamboo shoots
Dongpo’s braised pork
Dongpo pork is everywhere in Meishan, Zhejiang, Hangzhou, Sichuan. Su Dongpo loves to eat pork. Dongpo pork is actually braised pork. Kung Fu starts with a fierce fire and rolls a few times before the heat, that is, the soup is slightly bubbled. Dongpo talks about the method of cooking meat. If you have to avoid water, you can use strong tea and spirits. If you have to, you can’t do it without adding water. But you can’t add a lot of yellow wine and Yangzhou stew with a little sorghum and strong tea. I haven’t tasted anything special.
Dongpo’s poem bamboo makes people vulgar and meat makes people thin. If it is not vulgar or thin, it may not be reliable unless bamboo shoots burn meat every day, but Su Dongpo will write this kind of oil-painting poem when he burns meat with winter bamboo shoots. It is delicious. My great aunt is good at cooking this dish. She cooks it every time I go to my aunt’s house.
Roasted meat with dried vegetables
This is Shaoxing cuisine all over the country, but unlike Shaoxing people, they eat it once every three days at both ends. Lu Xun’s generation probably can’t live without moldy dried vegetables. In the storm, it was written that steamed black moldy dried vegetables were very attractive, which probably meant no meat.
Braised meat with yellow croaker
People in Ningbo like to eat yellow croaker, fish and dried meat. People in Guangdong like to eat salted fish and roast meat, which are all unfamiliar to foreigners. In fact, this collocation is very good. In recent years, due to illegal fishing of yellow croaker, the output has dropped sharply, and even fresh yellow croaker is hard to eat, let alone fish.
ham
Zhejiang Jinhua ham Yunnan Xuanwei ham has different styles. Jinhua ham tastes clear and Xuanwei ham tastes heavy.
In the past, there were a lot of hams in Kunming, which can be eaten in any restaurant. Kun people like to eat elbow sticks and cut them into slices and wrap them in a thin layer of skin. Among them, there is lean meat called money slices. A ham restaurant in Yi Road specializes in cutting hams, and you can also buy hams, claws, hams, hams, ham oil and stewed tofu. It’s delicious. Huguo Road came to a restaurant called Dongyue Building, a famous dish, pot stickers and mullet fillets. Two pieces of ham were sandwiched in a flat-bottomed pan, and the taste was delicious and hard to shape.
Ji Qingxiang Ham Moon Cake on Huashan South Road, China’s first heavy-duty scale, is still there, and the semicolon is still there.
cured meat