[Gouqi Island Shanghai-Suzhou Tour] 11. "Shi" Donghai Seafood Banquet "Tongue" Su Bang dishes have no sleep

The last article in this series of travel notes will talk about... Anyone familiar with me knows it, but it will talk about eating it.

During this tour with the group, the most impressive "dishes" were the Donghai Seafood Banquet and Su Ban Cuisine. Other dishes named as our dishes were very salty and salty, and I was a little suspicious whether the chef was a Northeast chef.

Because it was a group meal, many of the dishes we ate couldn't name them properly, so we had to post pictures to see if you could see the motivation of Tu Xinsheng to taste them.

For the 6-day tour, the more decent ones are the three meals mentioned below, but the rest are not very decent.

On October 27, at Gouqi Island in Zhoushan, I had a delicious East China Sea seafood feast.

Allow me to say a few words. Seafood, also known as seafood, broadly refers to edible animal or plant raw materials produced in the sea; narrowly refers to dishes made from marine animals, including fish, shrimp, shellfish and other seafood.

Seafood is classified into live seafood, frozen seafood and dried seafood. It not only tastes delicious, but also contains rich nutrients and is popular among the public. However, some people are allergic to seafood.

Once steamed fish is served, there are two ways to judge whether the steamed fish is fresh before using chopsticks to eat it. One is to look at the fish's eyes. After the fresh fish is steamed, the fish's eyes protrude outward; the other is to look at whether the two thorns (one on each side, which seems to be called fins) are upright. If they are upright, they are fresh.

The whole group members were all aunties older than me, and all of them were masters in cooking. It was a piece of cake to determine whether steamed fish was fresh. As a result, everyone said that many of these seafood were not very fresh, and you couldn't eat fresh seafood on the edge of the East China Sea. That was a strange thing.

Below is the seafood photographed. As for the scientific name of the dish, it is really unclear.

directly on the map

This conch is the freshest.

Fried rice cakes with osmanthus flowers are my love.

Donghai Seafood Banquet

The local food I had in Shanghai on October 29 still looked quite beautiful.Some people say that it doesn't matter if the dishes are beautiful or not. The dishes are for eating and not for viewing. But in my opinion, if the dish doesn't look good, then I have no desire to use chopsticks. Only when the dishes look beautiful can I have the urge to take photos and then I have the desire to taste them (the dishes are the same as character, and I'm afraid that those embroidered pillows will only show up).

So share what looks beautiful, and as for how it tastes, just use your imagination.

October 30 is the last dinner on this trip.According to the custom of a certain trip, the accommodation on the last night of each trip is upgraded to a four-star or five-star level, and the dinner on the last night is always the best.

In Suzhou, what we eat is Su Ban cuisine!

As the name suggests, Su Bang Cuisine is Suzhou's local cuisine. It is an integral part of Su Xi Cuisine and Suzhou's local cuisine.

According to legend, Suzhou cuisine originated in 514 BC. Su Bang cuisine is made of excellent materials, fresh, sweet and delicious, pays attention to heat, and has strong oil and red sauce. It belongs to the "South Sweet" flavor (much better than salty and crazy ones). It is not only precise in selecting materials, the production is exquisite, but also the craftsmanship is based on the materials. The four seasons are different. The cooking skills are famous for stewing, braising, and simmering. They attach importance to blending soup and maintaining the original juice. Special dishes include: Suzhou stewed duck, crab powder tofu, pickled duxian, white leaf knot roast pork, ginkgo cabbage heart, etc.

Squirrel mandarin fish

"Squirrel Mandarin Fish" is a representative work in Suzhou cuisine and has long enjoyed a high reputation at home and abroad. The famous cooking treasure of the Qing Dynasty,"Diaoding Collection", records that "take seasonal fish, remove the bones from the belly, drag the egg yolk, fry it yellow, and make squirrel style. Burn oil and soy sauce." Season fish, namely grouper. However, Suzhou is not close to the sea. There are only rivers and lakes in the territory, so mandarin fish is used instead. This dish is colored and fragrant, has taste and tangible. It is a fish. After removing the bones, cut it in half into two pieces, leaving only the tails connected. The fish body is made with a barley ear knife. After frying and dripping with juice, it squeaks and makes a sound. It is fried and shaped to simulate the hair of squirrels. The fish head part is cut in half, leaving the Ba part connected. After frying and shaping, the pectoral fins are upward, simulating the ears of a squirrel. After frying, the meat grains are turned over like hair, the head is held high and the mouth is open, and the fish tail is slightly curved. The finished product is lifelike and shaped like a squirrel is extremely beautiful and lives up to its name as "squirrel mandarin fish".It was given the name by Emperor Daoguang's royal pen.

In addition to knowing this squirrel mandarin fish (this dish was eaten completely by a group member with rice juice), the scientific name of the other dishes was also unknown and there was no way to ask. If a friend from Shanghai or Suzhou sees this article, please help me add a name of the dish. Thank you in advance.

I prefer Su Ban dishes to seafood dinners.

After observing, every time at the same table, the wife would bring food to her husband for each of the three or four couples at the same table. No matter whether the food was good or bad, the food they put into the husband's bowl should be the food that the husband likes. I really haven't seen a husband picking food for his wife. What does it mean? Just think about it!

Although I don't know the name of the dish, I can't sleep with my taste buds. The 2,500-year-old Su Ban cuisine has aroused endless thoughts. As mankind moves forward, whether it is the smoke of war or the world's situation, human tongues and taste buds have always pushed animals and plants to strengthen oneself. Good food. From hunting, farming, industry, and cloud economy, it is all supported, promoted and endlessly exerted by the heritage of this food! Food culture is a mirror to analyze humanities!

I have ended another series of travel notes. Everyone may be tired of my travel notes, otherwise why do I lose fans every day? I would like to express my deep gratitude to all the beautiful and handsome guys who like and write comments for me no matter what type of text I write. There are really few people who like you these days, and I will cherish it.

（1646 2020/11/20）