Chapter 469: Mudun Island (2/2)
As a result, when the food came up, Ye Qing found that he had really underestimated the true love of people for food in the four communities, he didn't even know a few of the dishes. For example, it obviously looked like a meatball with a lion's head and it was super tender and smooth in the mouth.
The director of the Tourism Bureau had smiled and introduced that this was a lion head made from wild herring, fish glue, mixed with pork, and then steamed, and it could only be eaten in winter.
Because wild herring, only when winter comes and enters the dormant period, they eat fish and shrimp screws fiercely and store a thick layer of gelatinous nutrients in their stomachs for overwintering. Wild herring was not too expensive, the key was Ye Qing had never eaten this kind of food, and it was very delicious.
The final dish was a steamed fish that looked ordinary, and it had an uncommon name ”Liu Wei Steamed Fish”, this steamed fish lied on a large white porcelain plate with gold traces. The plate was decorated with shredded green onions and basil, which looked very elegant and simple, Ye Qing knew that this fish was not too expensive mandarin fish like the big one on the plate, it was only a few hundred Yuan. However, this dish had been passed down on Mudun Island for hundreds of years, and currently, only one chef could cook it.
To make this dish, you need to carefully prepare six mandarin fish that live in different waters, and you also need six skilled chefs to work together.
The chef has to make a knife around the head of one of the mandarin fish, peel off the whole fish skin intact, and then remove the whole fish from the bone. The other five chefs with superb knife skills must kill the fish at the same time. They cut the fresh and tender fish into thin fillets and marinate them in six kinds of cooking wine that have been prepared in advance. These cooking wines are brewed from six different petals and fruits and then mixed with different flavors.
The speed must be fast. After the delicious marinade is done, the chef selects six flavors of thin fish fillets according to the size of the fish bones to form a fish. The original set of original size is placed on the fishbone, and the fish skin is fastened. Once the skin of mandarin fish is rich in the gum. Put it in a steamer, and the heat will turn the skin into fragrant isinglass that penetrates into the fish fillets. This will not only prevent the fish fillets from falling apart but also make the fish fillets as beautiful as the coated crystal. One fish with six flavors, more than delicious we can describe it.
These crystal-clear fish fillets, when the chopsticks are moved, their rich, fragrant aroma continues to pierce through the nostrils. Not only are they extremely delicious, but they also have an extremely stunning aftertaste. Without years of cooperating practice, you can't even think of making this ”Six Flavor Steamed Fish”. At the same time, they can only be eaten on Mudun Island. No wonder the Director of the Tourism Bureau wanted to invite Ye Qing to have lunch on the island 20 kilometers away.
When Ye Qing had taken a sip, he felt like his taste buds were going exploding. The ingredients for this dish were not top-notch, but the cooking technique was extremely complicated.
Of course~ No matter how delicious the delicacy was, there would be a moment of fullness.
At half-past one in the afternoon, Ye Qing and the Director of the Tourism Bureau went to the Sikong City Gymnasium to participate in the opening of the crab activity.
Ye Qing didn't look forward to the opening ceremony too much, but in the center of the venue, there was a top dream monitor provided by Monster Heavy Industries. He wanted to see the expressions of those tourists and businessmen from China and from abroad when they would saw the dream display lighted up in the evening at Xu Ninggong's concert and the scene would be full of the watchman No. 3 defying the general audience.