Soy sauce and water are matched with these five wines, and Xiamen's night heat is hot.
[ soy sauce ]
soy sauce water
Xiamen soy sauce is fresh,
Like the darkness of the night.
If you don't understand soy sauce and water,
It is difficult to recognize the beauty here.
The practice of "home burning" was used by lazy mothers along the coast of southern Zhejiang to fool their children and husbands when they were young. Because Baiyaki is not sincere enough, after all, one glance will know that there is no need for cooking skills. Add some soy sauce and onions, ginger and garlic to cook it. Anyway, when it is cooked, it will be equivalent to a different pattern. When you arrive in Hangzhou, this is a fashionable way of eating small seafood for old people.
But Xiamen people don't think so. Only good seafood can be made with soy sauce and water. My good brother, soy sauce, owns a soy sauce garden. I taste the beauty of natural brewing from his ancient dragon heaven.
Shangqing means "the freshest" in Minnan dialect. Xiamen people's favorite is soy sauce water. The method is different from that of Jiangsu and Zhejiang. Oyster sauce, garlic sprouts, ginger, fermented bean, onion oil, dried onions and other seasonings are generally added. The result is basically non-technical and delicious. In fact, it just looked at my mother's mood that day. She was light and heavy.
The good news for me is that it is easy to match with wine. The taste of white-roasted wine can easily be snatched by the structure of the wine, and no matter whether the acidity can remove the fishy smell, the sweet amino acid taste is very proud. If it is remixed with one hand, it is not as good as the original taste. Seafood is traditionally served with dry white, but the Chinese cuisine and region are much more complex. People like me, who don't eat spicy and light flavors, usually have different choices of wine from those who don't like spicy and thick oil red sauce. For example, if I go to eat couples 'lung slices, I need Riesling to relieve the spicy feeling and restore the taste to light again. Hunan people are not spicy enough, so I need Syrah to add mellow flavor to complement the dishes. A friend of mine runs away when he eats spicy food, so he is suitable for drinking sweet white. The sweetness can relieve the pain of spicy food as soon as possible. In fact, there is nothing wrong with these three practices.
Soy sauce water blood eel
The practice of soy sauce and water makes the freshness and saltiness powerful at the same time, which is enough to compete with alcohol. There are two ways to make Xiamen's classic soy sauce and water dishes. One is to fry the fish first and then add the seasonings; the other is to put the seasonings into the pot first and then add the fish. The most important part of this seasoning is soy sauce and water, plus ginger and dried radish. Just sprinkle with red shredded pepper and green garlic sprouts after taking off the pan.
This cat shark liver is also made of soy sauce and water. Teacher Chen Xiaoqing said that you should eat it with your eyes closed to reach your brain.
In southern Fujian, only the freshest seafood is strictly selected. Locals describe it as "Shangqing"(southern Fujian: the freshest), usually small tubes (cuttlefish), flower clams, sea fish, red shrimp, etc.Only when it is worthy of soy sauce and water。This is a different concept from Jiangsu and Zhejiang people that "the best thing should be steamed or boiled in white". After I personally tested the concept of "hanging fresh", it is still worth believing. For example, I have eaten boiled clams in clear water and added salt. Who knows who is weak?
Wine has two functions. One is to add color to the dishes, and the other is to make the pleasure of eating last longer.
In fact, seafood has versatile wines. For example, this blend of Sauvignon Blanc and Semillon is full of vitality and combines the aroma of tropical fruits such as pineapple and passion fruit with a touch of mineral.There is actually a convergence point with southern Fujian, which also produces these fruits.。One side of the mountains and rivers raises one side of the ingredients, wine and people.
Legend comes from Lafite Rothschild Bordeaux white wine
2018 Year
Aging of the wine brings a good roundness to this wine, which is in harmony with its fresh finish. The style is vibrant and fragrant. Therefore, you can try all spicy dishes with a little spice, and Xiamen's common light soy sauce boiling method or white boiled seafood are suitable for pairing.
Uncle Seafood, Brother Jie, and Brother Soy Sauce are the three swordsmen of Xiamen's eating and drinking. Jie Ge's store is called Shangqing Hong Kong Seafood. He has his own fishery, and some of the ingredients of his dishes come from eight cities.
The thickness of the Penghu Riyue Shell is charming. When cutting it, a piece of satin floats through the tough edge of the knife. Because garlic, onions and other seasonings are particularly suitable for this white.
Xiaoyao Bread Crab-roasted in white or stir-fried in soy sauce
Sandworms-Making bamboo shoots jelly
When I went this time, Uncle Seafood and Second Uncle Seafood (Brother Jie) were recording a show at Xiamen's "Tsukiji Market", which is the famous "Eight Cities". The smart birthplace of all soy sauce and water dishes, I even heard the sound of wine bottles swaying in the car making a rush.
Shangqing Hong Kong seafood and bamboo shrimp are eaten. The shrimp heads are boiled in thick soup. After fishing, my heart is still in the yellow shrimp oil.
golden abalone
flower crab
The owner of Haigan Little Squid also came to play, and we all talked about the interesting thing about the earth dragon. It turns out that there is a rumor among the men here that this thing has the effect of strengthening the body and nourishing the kidneys, and they will ask their wives to buy angelica to stew it for tonic when there is no need. As a result, profit-seeking bosses did everything possible to artificially strengthen the drug effect, and the price of wild earth dragons was speculation into gold. However, it is true that with or without medicine, this cannot be eaten with wine. First, you can't drink alcohol during traditional Chinese medicine supplementation. Secondly, it seems that only strong alcohol and the like can cover this single strong taste.
My theory is that it would be better to eat some high-quality high-protein food, but I guess older men will not listen physically and psychologically. For example, the salon in Fujian is a kind of shrimp with a very strong meat quality that is firm. The owner of Tianhai Dare Squid also specially prepared blood eels, which sound like relatively powerful functional ingredients.
Anyway, among the little squid, I like the citrus seed snapper slices with paper bamboo shoots best. The bamboo shoots are cut in rings, thin and crispy, and are also cooked in soy sauce and water.
Minnan people not only believe that soy sauce and water are the easiest to highlight the fresh and sweet taste of seafood, but also if the ingredients are not fresh, they can taste it immediately. Therefore, in many Fujian hotels, if the fish is fresh, the store also strongly recommends customers to order boiled fish in soy sauce. When I saw so many soy sauce and water vegetables, I was so happy that I ate an extra bowl of rice in Wuchang Minle Korean Township, curry the little octopus. Half a year's carbohydrate index has been used up. Dishes with a mild curry flavor are actually considered to be paired with soy sauce and water.
"Seafood, soy sauce and water are not suitable for all seafood. Fresh fish are needed, preferably sea fish. Soy sauce and water are the touchstone of the freshness of seafood." The Three Musketeers say one word at a time.
The key to soy sauce and water is soy sauce. The color should not be dark or too light. It should be salty and sweet. Many soy sauce and water do not contain salt.
After night, our taste slowly turned from light to heavy. Later, Uncle Seafood and Brother Jie added the price, saying that we had come from a long way and wanted to eat something good.
Shangqing Hong Kong seafood has the best stewed meat in Xiamen that I know. Just a piece of fat glutinous goose head, lightly dip it in the magical sauce made of garlic, white vinegar and sugar, and then take a bite of foie gras drip-down with lobster cream. At this moment, I want to transform into a goose and fly again.Sometimes it depends on the sauce to match the wine, if dipped in sauce, this Merlot is suitable with this goose head. PS: Generally in Xiamen, people don't cherish goose heads as much as Chaoshan. They prefer goose meat.
If you don't dip it in the sauce and the taste is much stronger, you should mix it with some Cabernet Sauvignon to increase the body and stay more stable!
Legend comes from Lafite Rothschild Bordeaux red wine
the 2016 vintage
This is a blend of Cabernet Sauvignon and Merlot. Soft, full of black fruit and licorice aromas. The style is round and balanced.
When the wine was halfway drunk, Brother Jie said that the food was not enough... I feel like I want to make a big story. However, a stronger braised seasoning would require a stronger body.
In their own fishery, Brother Jie and the seafood uncle caught a Sao male crab and a bluestone spot, and served them with soju.
stir-fried sao male crab
2017 Year
But if the seasoning is not so heavy, or seafood dishes below medium spicy. For example, in the "eight cities", what I saw:
Pompanus punctatus
Scorpion moratus and miscellaneous fish
Yellow-toothed fish
skinned fish
At this time, an elegant Merlot and Cabernet Franc wine with special red fruit and toasted aroma is more suitable.This has a deeper understanding of "red meat with red wine" and "white meat with white wine" in our tradition. It depends on the taste of the ingredients and the intensity of the seasoning after processing and cooking. The ingredients and practices of Chinese food are too extensive.A sweet white roast pork is not suitable for pairing with red wine, and a fish that is fried first and then braised in red, with spicy flavor when starting the pot, is certainly not suitable for pairing with white.
The legend comes from the Lafite Rothschild Saint-Amile red wine
the 2016 vintage
The legendary Lafite Rothschild Saint-Amile red wine is aged for 12 months in oak barrels, some of which are brand new. The taste is full and supple, with silky tannins and a long finish. The style is silky and harmonious.
However, having a general combination of hard dishes that night was completely impossible to defeat! Muscovy Duck Siwu Soup, the seasoning in this dish actually contains medicinal wine! The secret of all taste tastes lies in a dose of women's strong wine seasoning. The uterus warms up without drinking it... but it is very balanced. The various spices are just like the ones seasoned by Chongqing spicy hot pot masters: the pot bottom of the pot does not compete with each other, but the aroma is extremely complex.
I later found out the real body of this medicinal wine. I like it with a strong taste. If the wine is paired with it, it cannot be suppressed if the taste is not heavy. If I were you, drinking dry white would be a beautiful way to mix it.
Legend comes from Lafite Rothschild Poyac red wine
the 2016 vintage
At this time, this Boyac is the right one. It delicately expresses the power and elegance of this excellent Bordeaux region. The blend of Cabernet Sauvignon and Merlot is aged in oak barrels for 12 months to produce a complex and structured wine with smoky and spicy flavors. A wine that lasts and reveals its secrets over time. The style is strong and elegant.
I had two starlight eyes, but fortunately, it was time for dessert again.
I think Brother Jie's turtle jelly is the most suitable for eating at night. It is not sweet, but has a slightly bitter beauty. I served it with the legendary 2016 Rothschild Saudenes sweet wine from Lafite, inspired by honey and turtle jelly. This light yellow wine dress shines brightly and has a green luster. The aroma is pleasant and surprising, combining the fresh aroma of dry white wine with the candied aroma of sweet white wine. Fruity flavors such as peaches and nectarines dominate everything, while the fragrance of citrus provides the finishing touch. The entrance is exquisite and lively, with a pleasant tension that is extremely rare in the production area. The whole turtle jelly also has a long, smooth and refreshing aftertaste. The turtle jelly from Sudai production area is so fragrant!
After eating, my face expanded again, and I could only cover my face with the puffer fish skin collected by Jie Ge. I said, no matter how fat you are or what you want to eat, you can have no face or figure. Yes, I also told Brother Jie that I would come to eat dolphin skin next time.
Therefore, a porpoise skin was worn, with a thick skin and a priceless treasure in life. It doesn't matter if you are afraid of being fat, just cover your face. This is a solution to running naked out of a fire to escape.
It is good to bring wine to Xiamen, so that your stomach can be bigger and you can get hot at night.
The goddess asked
What do you like in Xiamen?
Flowers bloom all year round,
The most beautiful is bougainvillea.
--"Come and Go to Xiamen"
Food Bless You!
Consultant for China International Food Expo
Producer of "God's Table"
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