Chapter 47 King crab fish lip

During the food journey in the past few years, the crab king fish lip of the She nationality in eastern Fujian has the deepest memory, and it always reminds me of the scene of eating. In the autumn of 2008, I walked in Fujian for half a month and ate all the essence of Fujian cuisine, including Buddha jumping over the wall, crab king fish lip, etc., which made me truly feel the depth of seafood and had to admire it. The first stop to Fujian is Xiamen, and the second stop is Ningde. Ningde is located in the northeast of Fujian, commonly known as Mindong, and has jurisdiction over Jiaocheng District, Fuan, Fuding, Xiapu, Gutian, Pingnan, Shouning, Zhouning, and Zherong counties. , She girls in black can be seen everywhere.

Ningde has beautiful mountains and green waters, and is rich in late-ripening lychees, longan, grapes and other fruits. The Linhai fishing village also produces large yellow croakers, grouper, and crabs. Eating seafood has become a major dietary feature of local residents. Ningde has complex and changeable landforms and many tourist attractions, such as Taimu Mountain, Yuanyang River, Jiulongji Waterfalls, Cuiping Lake, Dongshi Mountain, etc. Cultural attractions. I came to Ningde not to see the mountains and rivers, but to understand the folk customs and eating habits of the She people and improve my minority food culture.I visited the performance of the She Ethnic Song and Dance Troupe, went to the She Ethnic Revolution Memorial Hall, the She Ethnic Museum, the Chinese She Ethnic Palace and other scenic spots dedicated to preserving the She Ethnic culture, and learned about the food culture of the She Ethnic Group from the side.Introduced by my friend, I went to Xita Village in Fu’an, which is called “Grape Valley” and is a well-known southern grape production base throughout the country. I also ate king crab fish lips.

The She nationality is an ancient nation with its own language and characters, as well as distinctive customs and living habits. They call themselves "Shanha", which means guests living in the mountains.She women wear black clothes with collars, plackets, and cuffs embroidered with colorful patterns, which are very eye-catching. They wear black colored aprons and woven belts at their waists, black trousers and leggings, which makes me feel a bit like ancient women. Xia.Girls of the She ethnic group wear red wool on their heads and weave a big braid, which is coiled on the top of their heads. After they get married, they are combed into a tube cap or screw style, which looks like a crested head and is very ladylike.Both men and women of the She nationality like to sing folk songs. They rarely communicate with each other in daily life.

Mindong cuisine is a part of Fujian cuisine, one of the eight major cuisines in China. Yongchun vinegar is famous all over the country. The three characteristics of making soup and being good at using sweet and sour.Sugar removes fishy smell, sweet but not greasy; vinegar is refreshing and light, sour but not harsh; dishes are fresh and pure, light but not thin, good at cooking seafood and aquatic products, using different knife skills and various cooking methods and techniques for different raw materials Accurate, accurate time, accurate order, accurate taste, the taste of the cooked dishes is infinitely varied, colorful and unique.

Chinese eat crabs with a long history and culture, especially in the coastal areas of Jiangsu and Zhejiang. They are often cooked with high-grade seafood to make delicious dishes. Shi Jinmo, the most famous crab eater in China, divides Chinese crabs into six categories: lake crabs, river crabs, river crabs, stream crabs, ditch crabs, and sea crabs. The first level, Shaobo Lake and Gaoyou Lake are the second level; the river crab is the first level in Wuhu, and the second level in Jiujiang.According to "Testing and Eating Crabs" records: ancient Chinese crab-eating culture was very developed, crab-eating celebrities came out in large numbers, and there were endless ways to eat crabs. Eight pieces, pliers, spoon, fork, shovel, scraper, and needle, are called "eight crabs", which can give us a glimpse of the ancient crab culture.

Literati also have a special liking for crabs. There are countless poems about crabs that have been handed down, and there are also many famous poems that are well-known.For example, Li Bai's "Drinking Alone under the Moon": "Crab claws are golden liquid, and bad hills are Penglai. You must drink fine wine and ride the moon to get drunk on the high platform." The fusion of crab, wine, and poetry makes people have to admire. Among the crabs we eat, Yangcheng Lake hairy crabs are called "the crown of crabs", which are related to the water, soil, and aquatic organisms of Yangcheng Lake.Yangcheng Lake has relatively good running water, clear water, clear sunlight, high transparency, a lot of silt and sandy mud at the bottom of the lake, luxuriant aquatic plants, and rich aquatic organisms.It is almost the same as the middle castle crab.However, the name of the hairy crab is related to crabbing. Whenever the autumn is high and the air is crisp, the crabs are fat and the crab roe is the most. The crabbers set up bamboo gates between the harbors of the lake, and the bamboo slices are woven into bamboo gates. It's called a gate.Then hang lights on the gate, and when crabs see the fire, they climb up to the bamboo gate to enjoy the shade, and the catchers immediately catch them on the gate, which are called "hairy crabs".

Crab meat is rich in protein and amino acids, and crab roe collected in autumn is abundant.Since ancient times, crab roe has been a kind of nutritional superfood, which has been passed down and praised by diners.There are many ways to eat crab roe, such as roasted cabbage, roasted fish lips, roasted shark fin, etc., all of which are high-end delicacies; the crab roe shumai in snacks is delicious and has a charming crab aroma; the crab sauce made from marinated crab meat for a long time is fragrant , the sauce tastes refreshing, and it is used to make Xiayangchun noodles. It tastes really delicious.

The fish lip in the crab king fish lip is not the mouth of an ordinary fish that we usually say, but the meat removed from the fin like the shark fin, which is larger than the shark fin. The upper lip skin of sturgeon, sturgeon, large yellow croaker and shark Or it is made from dried skin of the nose, eyes and cheeks.It is better to have dry skin, thick body, silvery white color, no insects and bad smell.It is prolific in my country's Zhoushan Islands, Bohai Sea, Qingdao, Fujian and other places. It contains a large amount of glial protein and is rich in nutrition. It is often cooked with braised and braised.Yuchun is a tribute to the feudal emperors from all over the coast. It is difficult for ordinary people to eat, but now it is used as a raw material of famous dishes in eastern Fujian, and it is used in popular recipes to entertain guests from all over the world.

King crab fish lip is best with shark lip, which belongs to seafood fish lip and is one of the eight delicacies of seafood in my country.Processed from the lips of sharks and plow rays.The texture is crispy, soft, plump, delicate and palatable; the fish lips are distinct and chewy, like the skirt of a soft-shelled turtle. The meat is fresher and larger than shark's fin, and it is easy to absorb the taste of broth. To make king crab fish lips, dry fish lips and crab roe are generally used.The fish lip is watered first, the crab roe is washed to remove the sundries, put cooking wine, green onion, ginger, and chicken broth in a bowl, steam it in the upper drawer, and put it on the plate.Cut the fish lips into long strips one finger wide, boil them thoroughly in boiling water, and drain the water.Put the fish lip into the soup pot, add chicken broth, cooking wine, salt, monosodium glutamate, and ginger water, simmer the soup over low heat, remove the fish lip, and place it on the crab roe in a disc shape.Add onion and ginger oil, cooking wine, chicken broth, monosodium glutamate, refined salt, and ginger water to the frying spoon, put the fish lip and crab roe in the spoon and simmer for ten minutes, thicken with dilute wet starch, pour onion and ginger oil, turn over the spoon, and pour Serve with chicken oil.The fish lips are bright in color, and the crab roe tastes delicious.

When I tasted such a noble King Crab Fish Lip, the first feeling was that it was very light and tasted carefully. The Fish Lip was particularly delicious. What attracted me the most was the soup. Although there was only a little bit of it, it would give people a long aftertaste and body sensation after drinking it. Then eat the fish lip, the slices are bright and transparent, and the oily luster can be seen. When it is put into the mouth, it is soft and soft. Chew slowly. , endless aftertaste, eating is not only a kind of enjoyment, but also a kind of taste, it seems to be pursuing the direction of taste.