When spring is cold and cold, the ice on the river melts.
Residents use the river water to wash their hands, pray for safety and express gratitude to the mother river. It also marks the end of the fishing moratorium and allows fishermen to enter the river to catch fish.
At this time, after a winter of hunger and cold, Sanjiang cold-water fish of all sizes have completely discharged waste from their bodies. Their meat is tight, neither fat nor loose, and extremely delicious. As the river opens, they "come out" and are collectively called " Open the river to fish”.
Three flowers, five luo, eighteen fish, and seventy-two miscellaneous fish are all well-known river fish.
But in the authentic Kaijiang Banquet, the dishes on each table are fixed, and the cooking methods of river fish are also very special.
It can not only reflect the local characteristics of Bei'an, but also better cook the delicious taste of river fish. Yao Shi listened to the discussion between Zhang Zhen and the two chefs with a solemn expression. He had already taken the order and now he could only do his best.
It's already half past seven in the evening.
All the dishes must be finalized before eight o'clock, so that the purchasing side can contact the ordering side as soon as possible, and the kitchen side must prepare the ingredients according to the dishes.
After thinking about it, Yao Shi suddenly thought of Zhao Meng.
The master that Zhao Meng followed before was a gourmet. Although the old man had not been to many places, he knew the local delicacies of Bei'an well.
Having one more person to discuss with can make things safer.
What if Zhao Meng knows the specific dishes of Kaijiang Banquet?
Thinking of this, Yao Shi took out his mobile phone and made a call directly without sending a message. Zhao Meng was busy chewing the rabbit head that Fu Yu brought back. His hands were full of chili peppers and he couldn't hold his phone at all. Fu Yu helped pick it up and took a look: "It was called by Chef Yao.
Zhao Meng said hurriedly: "Please pick it up for me, hands-free.'
The washing machine in the bathroom was spinning and buzzing loudly.
Fu Yu answered the phone, turned on the speakerphone, and held the phone up to Zhao Meng's ear.
Zhao Meng asked: "Chef Yao, do you have a problem with me?"
Yao Shi said directly: "Old Zhao, do you know about the Kaijiang Banquet?"
Zhao Meng was stunned: "I know, what's wrong?"
Yao Shi briefly explained the situation and asked, "Do you know the specific dishes?"
Zhao Meng thought for a while, frowned and said: "When I was young, I followed the master to eat the Kaijiang Banquet. Later, the river water was seriously polluted, and the Kaijiang Banquet here was not so authentic. We just picked up the existing ones. Several kinds of river fish for cooking.”
Zhao Meng really couldn't remember the authentic Kaijiang Banquet he had once had, and what dishes were on the banquet.
In my memory, there were all kinds of fish and shrimps in the river at that time, but now due to various reasons, there are not so many varieties, and people have slowly lost their original enthusiasm and expectations for the river banquet.
Nowadays, several small specialty restaurants along Yanjiang Street say they sell river fish, but in fact they often mainly sell farmed fish such as carp and three-scaled fish, and the cooking methods no longer follow the original cooking methods.
After all, people's tastes are constantly changing. If restaurants want to make money, they have to cater to the needs of the public.
"I can't remember the whole set, but I do remember a few distinctive dishes, such as braised gayazi with soy sauce, catfish stewed with eggplant, and shrimp braised... Hey, I mentioned it so suddenly that I still can't remember it. Already...
Yao Shi frowned. He had heard of the dishes Zhao Meng mentioned, and they were considered Jiangyu's specialties.
However, although these are considered specialties, Bei'an can only be regarded as relatively ordinary home-cooked dishes. When placed in the Kaijiang Banquet, they cannot be regarded as one of the best hard dishes.
"Do you have any other friends who have tried the authentic Kaijiang Banquet? Ask me, and I'll contact you to try again."
Yao Shi is completely ill and seeks medical treatment in a hurry, just trying his luck.
In case any of my friends have eaten it, or are familiar with Kaijiang Yan, and can come up with one dish, consider it one dish, and if the rest fails, just pick a few delicious river fish dishes to top it off.
"Who else has eaten the Kaijiang Banquet? The ones around me
While Zhao Meng was thinking, he looked at Fu Yu unconsciously and murmured to himself: "Who knows the authentic Kaijiang Banquet?"
[Ding! NPC Chef Zhao Meng’s mission: accurately report the authentic Kaijiang Banquet dishes. Mission completion reward: a whole fish feast recipe]
Fu Yu: "!"
Submit the name of the dish and get rewards!
While Zhao Meng was on the phone with Yao Shi, Fu Yu quickly looked through the classic recipes. Search: Kaijiang Banquet.
[River Opening Banquet: Every year in early spring, when the ice and snow melt, fishermen living along the Songhua River and Wusuli River celebrate by opening the river to fish. Living on the water, it is natural that various fish dishes are indispensable at the banquet. They are all the freshest river fish. No matter how they are cooked, they always taste delicious...
[The fish stewed by Northeastern chefs highlights the original flavor. The fish does not need to be boiled or oiled. It is directly put into the soup and simmered over low heat for a long time to produce fish oil and stimulate the fragrance. If the water is flying, the fish meat will lose its flavor. If it is too oily, the meat will become hard. ]
[In addition to "stewing", the common methods of Sanjiang fish include "frying" and "smoking". These two techniques require the chef to add enough seasonings to the fish in advance to fully marinate it for flavor.
[Stewed bream flower, braised bream flower, smoked causeway fish...
Zhao Meng quickly ran through his circle of friends in his mind, and while he was thinking about it, he heard someone speaking.
"Chef Zhao, I know."
Zhao Meng was stunned for a moment, and his distracted eyes refocused.
Fu Yu repeated: "I know what dishes are included in the authentic Kaijiang Banquet."
Zhao Meng was overjoyed and asked quickly: "You know?'
Fu Yu nodded.
Zhao Meng was happy and said into his cell phone: "Yao Chef, my Fu Yu knows what dishes are included in the authentic Kaijiang Banquet!"
Zhao Meng was talking to Yao Shi on the phone, while Fu Yu started to memorize the recipe: "Three flowers, five luo, eighteen seeds, and seventy-two miscellaneous fish. The authentic Kaijiang Banquet only uses 19 kinds of Kaijiang fish." Wang dishes include braised bream flowers, braised bream flowers, and smoked causeway fish.
Zhao Meng paused and listened carefully to Fu Yu's name of the dish.
There are 19 Wang dishes in total, and none of them are bad.
The vague pictures in my memory emerged little by little. Some of them could not be remembered clearly, but many pictures began to be awakened with the names of the dishes.
Wait until Fu Yu finishes naming the last dish.
Zhao Meng subconsciously reached out and patted his thigh, and praised sincerely: "That's right! That's the recipe! It's exactly the same as I remember!"
At that time, Zhao Meng was still young, that is, Fu Yu's age, maybe a few years younger.
The river is open.
The fishermen brought up the river fish into a net, and he followed the master to have a river banquet in a shed that was very prosperous at that time.
Old-fashioned charcoal stove, hot whole fish feast.
Time has passed, and all that remains in my memory are the tables of diners enjoying their meals, and the plates of dishes on the table that are both delicious and delicious.
I actually can’t remember the exact taste.
In my impression, I just thought it was very delicious and delicious.
