Chapter 39 Beauty liver, squirrel fish, egg siu mai

Ma Xiangxing Restaurant in Nanjing, according to the people of Nanjing, is an old shop that was founded during the Hongwu period.Zhu Yuanzhang managed Jinling City, imitating the first emperor and emigrating the world's rich and powerful to the capital. As a result, there were many crowns and crowns, and the food standard also increased.Since a hundred years ago, during the Ming and Qing dynasties, any food you choose to eat is highly respected, and it has a long lasting charm.It is said that Wang Jingwei used to be so greedy for Ma Xiangxing's beautiful liver that he sent someone to knock on the chef's door in the middle of the night.Regardless of Mr. Wang's character, his knowledge and taste are pretty good.Chinese scholar-bureaucrats all have a hobby of eating and drinking, and they are serious about drinking and drinking, so the taste is worthwhile.Liang Shiqiu and Tang Lusun have the same views, and both praised the beauty liver.Teacher Tang added that there are also anchovy shrimp and squirrel fish, which can be regarded as three famous dishes.It’s been 60 years since you guys went to Taiwan, but you can still see some old famous dishes.A hundred years is but a short time, but a few famous dishes will not waste the rivers and rivers forever.

The day before Valentine's Day, the temperature in Nanjing dropped and it was foggy. When the car arrived at Yunnan North Road, it was gray.I went up to the second floor without flipping through the menu. I opened my mouth and asked the waiter if there were any treasures such as beauty liver. The answer was that the anchovy shrimp might not be very good, and the egg siu mai was recommended.The accompanying friends were afraid that the big dishes would be slow, so they told them to catch the plane first, and the waiter said with an expression of "you are so stupid", saying that these dishes are fast dishes.Seeing the fluent answers from the waiters, probably there are so many of us who come here with a clear goal, so they are not surprised.

The beauty's liver grows extremely fast.Stir-fried with celery, the strands look like shredded pork.It is said that the beauty liver is actually not a liver, but a duck pancreas, which is fried in a martial arts fire and served with distiller's grains.Originally, chicken, duck and foie gras are delicious because of their tenderness and a little bit of crispiness.However, animal offal tends to have a strange smell. When my mother made pork liver to replenish blood when she was a child, she always added whole scallions and stir-fried it to get rid of the smell. However, such liver still has a bit of a sandy taste, chewing it like hearing an enamel bowl When the knife was scratched, the teeth were slightly sour.Since the beauty liver is a pancreas, the problem of sandy taste is gone; since it is finely sliced, the lees are full of flavor after frying, and the taste will not be too strange.Thinking about it, it was stir-fried twice, so it was very tender and the heat was just right.Friends also praised that the taste is just right, tender and soft, slippery without leaving teeth, but they frowned when they first chewed, saying that the taste of wine was too strong and slightly sweet.I replied that Jiangnan uses rice wine in its dishes and sugar in braised pork. If you are used to eating it, the sweetness and sweetness of the wine will be numb, so don't take it seriously.

When the egg siu mai is on the table, it is very refreshing.Egg liquid is stuffing stuffed inside the skin. There are many tricks and it is not fresh.Ordinary siu mai should be tough and thin on the outside, with a delicate and changeable taste on the inside, just like sister Bao who is silent and meticulous on the outside.The good thing about egg siu mai is that the egg skin is smooth and plump, much plumper than ordinary egg dumplings. When you bite into it, you intend to encounter some obstacles to change, but unexpectedly, the egg skin is smoother and more moist. I fell into the feather bed and found that there was still enough cotton under the bed.After trying two, I found out that the stuffing was shrimp, and it was diced shrimp.Shrimp can have two extremes: or it can be kept as it is, like Cantonese shrimp dumpling, which still tastes tough and sweet;The egg siu mai is similar to Yangzhou lion head: the shrimp is cut into rice grains, which has the taste of shrimp and is smooth and delicate, which is relatively moderate.Eggs and shrimps are seasoned with wine and green onions, so they are tender and sweet, but they are a bit slippery and don't have time to taste the taste, so they swallow them like this, which makes people feel like Zhu Bajie eating ginseng fruit.

The squirrel fish is the final dish, and the price is equivalent to the sum of the first two signature dishes. However, because I have eaten a lot in other restaurants, the squirrel fish is nothing more than scratching, thickening, deep-frying, and sweet and sour sauce. On the contrary, the surprises are less .Tang Lusun said that Ma Xiangxing's squirrel fish is a large yellow croaker with garlic cloves.The fish served was fried beyond recognition, and he didn't answer when asked about it. He didn't know where it came from, so he had to eat it in a daze.The garlic clove meat is deep-fried, chewy and crispy, and the knife is also good, so there is no fishbone problem, and it is crispy on the outside and tender on the inside.Another family’s squirrel fish, after eating two pieces, the fish meat and body were messed up and torn apart. Ma Xiangxing’s fish was full of bones, and his muscles and bones were torn apart after eating, and it still tasted like a donkey.The sweet and sour taste is just right, although it is slightly thicker with Gorgon.The only bad thing is that the horizontal stripes of the knife are slightly shallower to prevent the fish from being broken. After a few chopsticks pass by, the surface is picked up, and the fish meat underneath is pale, like a girl who has removed her red makeup, revealing her true nature.

After talking about it after eating, I got a unified opinion. I think it is more appropriate than the reputation of the finale of other so-called centuries-old restaurants.Not to mention stunning, at least he didn't think it was a waste of time to be as surprised as Hong Qigong was when he first saw Huang Rong, which swallowed his tongue.The friend added that she saw many masters in Chongqing go to a famous restaurant, eat two famous foods that have been passed down for dozens of years, and then shake their heads and leave, feeling that the name is not worthy of the name.The diets in different regions are different from each other, and most of them come from this: after a little taste, they don't feel good, so that's all.In fact, no one is superior to anyone else in the lips and tongues of ordinary people.The beauty of delicious food, like Lafayette, thinking about helping the Qing and destroying the ocean, even taking a bite or two with chopsticks, you can't eat it.The protagonist in the book said: "Chinese bird's nest, Roman pheasant, you won't fall in love with it at first taste." Good things need to be hungry for a long time and just have patience to taste the taste.Of course, this can't comfort the spirits of the ducks, fish and shrimps.