Xiaoshumuya is the fattest, and these 8 stores must taste!

There are often seasons in the four seasons, but the southerners know the way of chasing freshness. The catfish after the summer summer are full of fat and plump, the taste reaches the peak of the year, and it has a lot of benefits to the body.

The catfish supported the appetite of the southerners throughout the summer.

The plasticity of catfish is extremely strong, and can be used as a hot dish for the national banquet. The small can dominate the roadside stalls and settle freely. Several counting along the Yangtze River, it seems that there is a catfish representative dish in every place.

The Huangyan rice in Taishan, Guangdong, the sound of oil tissue in Shanghai, the soft pocket long fish in Huai'an, Jiangsu, the Linjiang bald silk in Leshan, Sichuan, and the steamed catfish in Jingzhou, Hubei ... Specialty.

Jiangsu is a blessing to cook catfish. Even if it is nicknamed "bulk", it can be used as a jade. Here, catfish gets the highest courtesy.

During the Republic of China, Xu Ke's "Qing Dai Banknotes" recorded: "Huai'an is famous, and it is particularly famous for governance." During the Qingxianfeng period, "long fish mats" circulated in the two Huai area, made of catfish, and 108 dishes. Mr. Wang Zengqi also mentioned in the article "Fish I Wonderful". Among them, the soft pockets, tiger tails, roasted baked backs, and Liangxi crispy are still famous.

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Huai'an soft pocket long fish

The Suwang vegetable knife is fine, the process is large, and the way of eating catfish is extremely sophisticated. The small fingers of the small finger are tender and waxy. They are made of shredded pupa with thin bamboo slices. They can be fried raw.

When you are thicker, you will be suitable for cricket tube and segment. The fish bones are hard, the meat is thick enough, and the mouth is crispy. Remove the bones and cut it with a knife. The red -burning is called "burning the saddle bridge", and the thicker baicalensis is called "Zhang Fei".

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Clear roasted eggplant is a common practice of Nantong area

A piece of catfish was split and exhausted. The back of the baldness sounded oil, and the tail -shaped tail -shaped tail was used as a tiger tail. The fish bone was not wasted.

Jinling has a famous cuisine "stewed raw knock". Take the livelihood and lively bones. He knocked fishing meat with the back of the knife and cut it into a segment. The taste is rotten, the soup is full, and the catfish practice this practice and reborn.

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The signature vegetable shrimp burst of the Shuluan Restaurant was inspired by the face of the face

Eating catfish in the free shipping area is similar to the same taste. In addition to the gang's oily cricket paste, there are also pork belly to roasted buns and chilled pork tube soup. The flavor is rich.

Hangzhou Kuiyuan Pavilion's shrimp burst noodles are the most prestigious Ning -style surface, which is loved by Mr. Jin Yong.

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Linjiang Silk

Sichuan land eats catfish, which has more vitality, spicy and fragrant temper. The most famous of which is Leshan Linjiang silk.

The beef bone knife draws three long strips of catfish, and nearly 20 kinds of spices such as lard, sea pepper, sauerkraut, coriander, etc. are used to fish fishy. After the soup of cowonfish, add freshness in the pot. Sprinkle the pepper and pepper, hot oil, and red and bright pots of pepper and pepper on the table, tease your appetite.

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Purple cucumber cucumber sauce, also a famous dish in Hunan

Hunan's famous eaten Panlong baicalensis, there is a lot of energy to swallow the river and the sea. Choose a small amount of catfish, wash the mucus, and make all the tails. Add chili, minced garlic, green onion, and perilla. The heating of catfish was contracted into a circle for "Panlong". Keep internal organs and catfish blood. When you eat, the whole meat is torn, and the flavor is more full.

Such a fierce dish is a snack in the local area.

Cantonese people eat catfish and have more fireworks. The yellow rice rice in Taishan has been in history for nearly a century. After the local yellow cricket is cooked, it is "over the cold river", and then the bone is removed and fried, similar to "head". Cook with rice and cook with rice, how much is the shadow of claypot rice.

Although the raw cotton pot is a rising star, it is also famous, and the heat is the extreme.

There are also Hubei steaming yellow crook, vasurus cucumbers in Hunan, stewed churros in Jiangxi, and Baiji umbilical gate in Jiangsu ... There are countless tricks.

Blessing 1088-Sound oil filament

Address: No. 105 Shaanxi North Road

Business hours: 08: 00-19: 00

Fu 1088's loud oil is classic. From this dish alone, you can find the taste memory of the old foundation Shanghai people as a child.

The small fingers of the small fingers are made into a thin bamboo piece before the pot.

Make the crickets and pay attention to "burning oil, pouring vegetarian oil", stir -fry the fire, reconcile with thick oil sauce, and hook a layer of bright coriander. The red sauce is slightly curly, the oil is light, the sauce is fragrant, and the sauce is seductive with a little white pepper powder.

The sound of the oil, as the name suggests, is all rigid, and the last step is particularly critical. Rolling oil is poured on the minced ginger garlic, and the crackling sounds are endless. When the shops and feet are numb, the vegetables will make the vegetables on the table, and the boiling oil will still sound.

Fu 1088 moved this process from behind the scenes. The filament and oil rolled out of the pan were on the table. Everything was ready. Colors, sound, fragrance, eyes, ears, nose, and tongue are all enjoyable.

Huiyujia-Raw 蟮 佳 pot

Address: 3rd and 4th Floor (Meimei Garden Store), Meimei Garden, No. 396 Yan'an West Road

Business hours: 10: 00-16: 00, 17: 00-22: 00

One pot of the world, everything is available, raw, is a example of the extreme requirements for the fire in Cantonese cuisine. In the second season of "China on the Tip of the Tongue", Hui Shijia's raw -raising yellow crickets appeared in the photo, and they were famous, and the cooking technique of raw 啫 was the first in 1992.

The flowers in Guangxi are crispy and chewy, and the raw cricket section is burned into the hot sand pot, frying the heat, the water on the surface of the catfish is quickly locked by the high temperature, and the meat quality is firmer. Cook the incense sauce, two onions and one garlic, and the aroma sprays thin. Raw yellow crickets, the fire is the best. The chef needs to calculate the distance from the stream to the table. The cricket tube is cooked, the tap is put on the pot, the lid is opened before the meal, and the inside of the pot is still rang, like singing. The green onion is fragrant, and as the hot air poured out, it was crispy.

However, in the matter of eating catfish, Cantonese prefers crispy and tough taste, but the free shipping area loves glutinous and cotton. If you want to eat a more tender and tender, you can say hello to the store in advance!

Shanghai Beach Restaurant-Leek Pods Poch Rice

Address: No. 358 Huangpi South Road, Huahai Middle Road (Xintiandi Store)

Business hours: 11: 00-14: 00, 17: 00-21: 30

Looking all over Shanghai, I want to find a special catfish cuisine and ask the experts who know to eat. We recommend this leek catfish rice rice. At the Shanghai Beach Restaurant in Xintiandi, we tasted this "legendary" hidden menu.

This is the inspiration of the restaurant chef Jiaming, because it is too popular, and now it has become an off-manu circulating in the mature guests. You must make an appointment in advance to eat it.

The method of making rice is used to take the long noodles of the cowonus rice and the bangs of the bangs. It is used to make five Changmi rice with a clay pot. The silk silk only takes one or two half of the size of the scriptures, and the taste is tender and waxy.

Syllaxia blood and broth and broth slowly boil, collect rich juice, spread the rice head, and then sprinkle with chives to raise freshness. Drink a small amount of sesame oil before the fire.

Eating this santing rice, pay attention to the hot stir in person. The fatty catfish and red sauce are wrapped in rice grains, and each rice is oily and bright.

Kneading in the meal, the fragrance and the deliciousness of the catfish and the catfish. A large spoon of scooping in the entrance, mixed with rice, shredded shreds, leeks, full of fresh aroma with a little spicy, extremely beautiful.

Food-Huaiyang full back soft pocket/tiger tail

Address: L603 (Hongqiao Nanfengcheng Store)

Business hours: 11: 00-14: 00, 17: 00-21: 00

The long -known soft pockets and long fish have also been made new ideas. Take fresh living catfish, and the soft tough back with the chewy fish belly into the dishes, and the taste is richer. Unlike the wetness of paste, both magic shape, rich garlic aroma.

With the creativity of Beijing roast duck with cakes, cakes are thin and soft. Together with catfish, they can not only relieve tiredness, but also have a staple food for a hot dish. They are novel and delicious.

In the Qing Dynasty "Clear Banknotes", it is recorded: "Tiger tail, the person who specializes in the tail tail and the inch, go to its sharp, add soy sauce to meal ..." Huaiyang's famous dishes tiger tail, a piece of pure meat on the back of the cattail tail It is made of boiling water slightly with thick juice flavoring, which is named after the shape of the tiger's tail and spots.

Huaiyang's "Full Ban Banquet" is 108, but it is "cold dish and hot food".

Food is good at making new school Huaiyang cuisine. The tiger tail is more traditional. The raw garlic that changes the mouth is a crispy gold garlic, which is covered with corn. The tiger's tail is tender and soft, the mouth of the mouth is remembered, and the taste is more like a wonderful pen.

Meet the Bund-fresh pepper boiled rhubarb

Address: No. 600 BFC Bund Financial Center, No. 600 Zhongshan East Road S301

Business hours: 11: 30-14: 00, 17: 30-22: 00

When it comes to the Bund's peppercorns and yellow croakers, because of the blessing of green peppers, the green is fresh, which makes people look bright.

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Boil of fresh pepper water

The half -pound yellow crooked yellow crickets, picked the bone spines carefully, cut into small segments, and supported the bones without bones, rolled outwards, and thoroughly poured the juice.

The filament is not soft, the flesh is complete, and the taste is more crispy. With soft and crispy cucumbers, the fresh pepper fluttering seems to be hot, but it is not spicy, only the fresh fragrance lingers the tip of the tongue.

Fresh pepper boiled Dark Huangya at first seeing small freshness, eating "little pepper". The bone -wrapped catfish wrapped in the green pepper circle, the soil, soft and tender, with peppercorns, fresh and seductive.

Riviiera Songhelou-Gusu shrimp burst 鳝 鳝 鳝 鳝 鳝 鳝

Address: No. 505, Zhongshan East Road No. 505

Business hours: 11: 30-13: 30, 17: 00-20: 00

Inventory of the best Jiangjing terrace restaurant on the Bund, Riviiera Songhe Building list is on the list! Sitting on the 3rd floors of the single building, the top 360 ° surrounds the panoramic terrace, which can enjoy the skyscraper of the Tenno Buildings and Lujiazui Financial Center. It is beautiful.

Inheriting a century -old classic, the squirrel cinnamon fish in Songhe Tower is also preferential, and it is equally good to make catfish.

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Gusu shrimp burst

Gusu shrimp burst is the summer seasonal dish of Songhelou, and the taste level is abundant. At the beginning, it was amazing.

The method is born from the noodles of the shrimp burst, combined with three cooking methods: fried, fry, and stewed. Essence

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Sound oil filament with stubborn

Sound oil filaments are also presented in a new form here. The lotus leaf cakes in Beijing roast ducks are wrapped in silk, which not only eliminates greasy, but also increases interest.

Luyuan Moose-Sand and Ginger Big Baked Baked Back

Address: No. 119, Xinhua Road (Changning Store) (Changning Store)

Business hours: 11: 00-14: 00, 17: 00-21: 00

The skeleton oil paste has been popular for a long time. In contrast, the back of the stir -fry is much low -key. ▲

Sand ginger juice raw baked back

Chaoshan's commonly used sand ginger juice has become the key to the supplement to the back. The bone of the catfish is frying to six or seven cooked, and it is operated by the table. The back of the cricket was rolled up like shellfish, drizzled with sand and ginger juice, and the water was weakened, and the spicy fragrance was even worse.

The back of the pupa with a pot of gas is the best state. The hot mouth is the best state. The body enters the summer before it can be comfortable.

Nanxingyuan-dried stir-fringed filament

Address: 12, No. 1728 Huaihai Middle Road

Business hours: 11: 00-22: 00

Shanghai is the world of "strong red sauce". It is very spicy and spicy, and the dried filaments in Nanxing Garden are valuable.

Cuts with thick index finger, cut into filaments after removing bones, and stir in the pot until the epidermis is slightly wrinkled. Add Sichuan cuisine soul and soul -turtle, Danxian County Douban Sauce and Chili Noodles, lift the taste and color, and then supplement the ingredients such as celery, garlic seedlings, bean sprouts and other ingredients. When you put the pot, sprinkle the pepper noodles to lift the spirit, a plate of Sichuan flavor dried dried filaments, spicy and tender, lively fragrant.

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Dried sturgeon

Although it is a common practice of Sichuan cuisine, the heat needs to be in place. Stir -fry the silk shredded in the pan, keep the shredded pan. Spicy and dry fragrance, especially enjoying it in summer.

Responsible editor: Hattie

Edit: RUKA

Photography: VC

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