Edible. So the highest level, also eat the roast goose level.
Eating "postmodern" seafood in Beijing
They are always synonymous with temptation and gluttony. They are enchanting in appearance and full of fleshy texture, and the scene is basically dominated by luxury water tanks. Therefore, in Beijing, a place where there is basically no seafood, the subtext of "eating seafood" in the early years was luxury and status. It doesn't matter whether it's delicious or not. The key is to be "vigorous".
Seafood around the 1980s is always vigorous in my memory. It must be transported by air, but it cannot be traded from Hongqiao market. The dining room looks like fringed curtains and soft walls, which is very Guangdong-Hong Kong style.
Nowadays, Beijing has experienced round after round of fashionable dishes. Seafood is no longer so full of symbolic words. People began to realize that it was a nutritious and delicious dish. As a result, seafood has become humanized in Beijing, and various interesting restaurants have appeared. With the concept of design, the unique Beijing culture began to be displayed in restaurants. People finally found that restaurants are places where modern design art can be displayed, and seafood has begun to be "postmodern" in Beijing. At the same time, there are small facades, friendly bosses, shy working girls, and delicious seafood restaurants with prices that everyone likes.
The belly is full of all kinds of seafood, and their beauty has built a beautiful home in the brain-lobster roof, conch wall, shell carpet, sea urchin sofa ... the hometown of seafood.
Shunfeng seafood restaurant
Specially recommended:
Grilled crayfish: The meat of raw crayfish may be difficult to pick out and may be wasted. Crayfish don't eat sashimi anyway. The most common food is steamed or roasted crayfish, seasoned with meat. Lobster with ribs, with red skin and white meat, looks appetizing and tastes delicious. However, there is also a very primitive practice, that is, "roasting". You only need to add some salt to taste more seafood.
Japanese Frozen Abalone: Abalone, if dried, a good abalone is definitely not lower than 500 yuan. Fresh abalone is much cheaper. The price of the new abalone in the restaurant is around a catty in 300 yuan. Slice the fresh abalone and wash it in the pot. It tastes delicious. Beijing Asen Abalone Museum has such a way of eating. Sliced abalone, seasoned and cooked with Japanese sauce, and then cooled. Japanese frozen abalone is a feature of SF, very trendy and delicious.
Stir-fried snails in Malaysia: countries and regions near the sea are good at cooking seafood, and are good at combining their own national habits with seafood to cook familiar, innovative and delicious dishes. For us, we should have the spirit of "takenism". Take the Malay seasoning-curry and fried rattle slices with fragrant leaves, which are very Malay, but for Dahan, the taste is very fresh.
Pearl in mussel shell: Scallop is a beautiful princess in shellfish. All kinds of seafood restaurants like to make scallops, and diners enjoy it. Harper's Princess Pearl by SF Express is a classic. Dice scallop meat, stir-fry it with green beans, diced ham and corn kernels, put the shell on one side of the plate with its mouth open, and sprinkle the fried gold and silver kernels inside and outside to make the pearl return to the clam shell. That sounds delicious.
Elephant pulling across the bridge: I don't like elephant pulling very much. Looking at its long nose, I always feel hairy. However, eating is another matter. Wash the elephant, cut it into pieces as clean as snow, cook it in the prepared broth, call it crossing the bridge, and then dip it in the juice. Elephant stalks are crisp, chewy and have no greasy taste. They taste very delicious.
Gourmet places: people who seldom go to SF for dinner, but those who go to SF for dinner are often "big shots" who drive big books and BMW. Small people like us don't want to get paid to eat SF. When I go to work on weekdays, I am lucky enough to enjoy its delicious food, because several cocktail parties were chosen in SF Restaurant.
Shunfeng restaurant is really the big brother in Beijing seafood restaurant. Founded in 1989, it is one of the top ten catering enterprises in China. Shunfeng is a three-high restaurant in Beijing-high-grade decoration, high-grade service and high-priced dishes. However, if you want to be a modern gourmet, I still think he should eat more in Shunfeng, just because his food is outstanding.
If there is anything missing from the food culture of Chinese food, it is seafood. Historical civilization originated in the Central Plains, where there is no sea, so food culture must be a big category without seafood. The food culture in the middle and lower reaches of the Yangtze River is very developed, which is limited to fresh food in rivers and lakes. South Guangdong, which is near the sea, has a history of eating seafood, but it lacks a profound food culture, and only some dry goods have developed. Until today, the development of transportation has promoted the spread of seafood culture in China. Therefore, seafood culture in diet is a new topic.
Shunfeng Restaurant is not an "old brand", but it is an original restaurant that deals in seafood. In more than ten years' development and management, they have combined the cooking methods of China southern seafood with the tastes of northerners, as well as the cooking methods of Chinese and western vegetables, and created many seafood dishes. If you want to be a modern gourmet and understand the new food culture of seafood, you should go to shun feng to find a feeling.
Restaurant address: No.0/6, East Third Ring Road North, Chaoyang District.
Conch wall
There are many kinds of snails, including seven shapes and eight shapes, various shapes and colors. Decorative walls, flame red, dark blue, dream purple ... in short, there are all kinds of colors and shapes.
However, there are not many snails serving guests in restaurants. Common snails are rattlesnakes, flower snails, oil snails, sweet snails, mango snails and so on. Eating methods are not novel, such as boiling water, XO sauce frying, celery and lily frying, black bean sauce frying, ginger and onion frying and so on.
Jo Jiang fishing port
Specially recommended:
Japanese frozen rattlesnake: choose a small rattlesnake, which is very tender. Wash, cut off the snail meat, remove the black part of the tail, put it back in the snail shell, cook it with boiling water, and freeze it with ice water for 3 hours. Add sake, soy sauce, fish sauce, chicken essence, wooden fish meal and make juice. Add chilled snail meat and dip it in Japanese soy sauce and mustard when serving. The taste is extremely fresh and refreshing, and it is said to have a cosmetic effect.
Fire snail: Marinate the snail with fish sauce and chicken powder, put it in a special vessel, add Erguotou wine, and serve the wine at the right time, which is the fire snail. After burning the wine, the small flowerpot is cooked after absorbing the fragrance of the wine, and it tastes very special when eaten with the secret hot and sour sauce.
Food Place: Jo Jiang Fishing Port is located in the North Fourth Ring Road, covering an area of more than 3,000 square meters, with a business area of nearly 1.500 square meters. It has a hall and 65,438+06 VIP rooms, which can accommodate 400 people at the same time. The restaurant is dominated by seafood, with Chaozhou-Shantou cuisine and Cantonese cuisine as its main dishes.
Although I came to Jiang Restaurant to eat seafood this time, I can not only eat all kinds of delicious seafood, but also have to mention one of its non-seafood dishes: crispy chicken with foie gras. Wash the chicken, sprinkle with crispy water, dry it, and fry it in oil pan until golden brown. The foie gras and pigskin are crushed with a blender, seasoned, steamed in a square basin and frozen in the refrigerator. Cut the chicken slices into Japanese characters, cut the steamed bread into the same size as the chicken slices, and fry until crisp. Chicken slices and steamed bread slices are crispy with dried goose. This is a classic Sino-French family fun.
Restaurant address: Zhixin East Road 14, Haidian District
Shell carpet
Now there are fitness areas in the community, among which pebbles are more common, and many people walk on them, which is said to cure diseases. If those beautiful shells are cut open, embedded in the floor of your home in colorful colors, or made into carpets and put in your bedroom, how avant-garde and beautiful it would be, and you can also keep fit.
My husband likes to eat all kinds of small shells. Razor clam, tender and full, stir-fried and spicy, very delicious; Flower and green nails are only fried with dried peppers without salt, which tastes fragrant and fresh; Oysters must be eaten raw. They always spare no effort to open their closed shells and swallow them with lime, which keeps calling them fresh.
Xisha islands seafood restaurant
Specially recommended:
Sauté ed flowers with XO sauce: The meat of flowers is delicious. After frying, the shell will naturally open when heated and the seasoning will be thorough. There is no trouble in peeling and shelling when eating. So most men like them to use wine as a side dish, which is delicious. They can eat as much as they want and never get bloated. XO sauce is a unique seasoning-XO seafood sauce, and it is also a delicious shell-flower shell. It must be delicious to eat together.
Aloe seafood soup: Aloe cosmetics and aloe delicacies became hot commodities after the beauty efficacy of aloe was discovered. I have eaten some aloe vegetables, but most of them are not delicious. Aloe is tasteless, and it doesn't smell good when used for cooking. It tastes slippery and tastes strange. However, aloe seafood with soup feels unusual. When the soup is inhaled with gum rich in aloe, it will become sticky. Seafood is slightly tender after cooking, and the taste of aloe is intertwined, which has the feeling of learning from each other. Aloe will not mess up the soup, but also keep the delicious seafood soup, which has more or less added some psychological effects of beauty.
Steamed goose egg with garlic vermicelli: Goose egg is a kind of thing with a shell, which doesn't look very beautiful because it looks very round and looks like a goose egg. It is a kind of high-grade shellfish with small shells. It is big and round, looks simple and honest, and the meat is still full. The general practice is to steam garlic vermicelli with soy sauce, which tastes very fresh and tender. I also saw a practice in Jin Yue seafood restaurant: honey beans, dried pork and goose eggs. Honey beans, that is, green beans in the south, are fragrant and smoked. Pig is a kind of meat piece seasoned with minced meat, and goose eggs are sliced and fried. The food is very new, but I feel that the side dishes are too distinctive and lose the original flavor of seafood.
Delicious place: Go south from the intersection of Tibet Building in the North Fourth Ring Road, and you will see the signboard of Xisha Islands restaurant. The restaurant provides free food for prawns all year round, not only free food, but also two ways, boiled or spicy fried. And all kinds of little seafood prices are also very cheap. As a result, although the restaurant is located in the deep alley of the community, there are still many people patronizing it.
It is called Xisha Islands because there is a specialty here-Xisha dried fish, but other seafood comes from all corners of the country. The practice is not new, but the variety of seafood in the seafood restaurant is still very rich, the price is not high, and the cooking is delicious. If SF Express and Great White Shark Seafood Restaurant are both places for business banquets, Xisha Islands can be regarded as a good place for friends and family to have dinner.
Sea urchin's sofa
Sea urchins are covered with thorns, but when the shell is opened, it becomes so soft and slippery. Like the appearance of sea urchin, it must be the softest sofa in the world, and its shape is very innovative, as long as its hard thorns are removed.
Yangtze seafood city
Specially recommended:
Steamed eggs with sea urchin: Many people are obsessed with eating sea urchin raw, but I don't know why, they always feel a little fishy and refuse to accept its raw products. A long time ago, I ate soup made of sea urchin in a seafood restaurant in Dalian. No fishy smell, very delicious. Later, because of the road reconstruction, the restaurant was lost, and there was no delicious sea urchin soup. Nowadays, restaurants like to steam eggs with sea urchins. I don't like eggs all my life, but after eating Japanese-style seafood egg soup and starfish steamed egg soup, I thought that seafood steamed egg was really a delicious and affordable dish, so I readily accepted this sea urchin steamed egg.
Steamed scallops with gold and silver vermicelli: Cantonese people are very economical and don't even let go of eating. Often the names of dishes are very rich. For example, steamed scallops with gold and silver vermicelli, fried garlic in gold and raw garlic in silver. At first glance, it really feels like things like gold and pearls have been steamed into the dish. Although the taste is not very special, but businessmen are looking for luck, naturally willing to accept this "rich" blessing.
Spicy fried razor clam: razor clam is really the most mediocre and lowest variety of seafood. However, the scorpion king is different, because it is "big and big" to be king. As far as its taste is concerned, it's almost the same. Compared with other restaurants, the spicy fried clams in the Yangtze River Seafood City have no much difference in taste, but the frying method is different. Stir-fry the meat separately from the shell, put the shell at the bottom of the plate, and put the meat neatly on it, so you don't have to rummage around in the plate when eating, and the seat is uncomfortable.
Food Place: Changjiang Seafood City is a branch of Guangdong Changjiang Group Company. /kloc-opened its first branch-Changjiang Restaurant in Beijing in October, 1997, and opened its second branch-Changjiang Seafood City in 2000.
Yangtze River Seafood City is located on the second floor of Anzhen Building in the southeast corner of Anzhen Bridge in the North Third Ring Road, with a business area of 960 square meters, which can accommodate 400 people at the same time. The restaurant is mainly based on Cantonese cuisine and seafood, supplemented by special home-cooked dishes. There are not only seafood abalone brewed by traditional methods, but also nourishing and healthy green foods, such as wild vegetables, wild mushrooms and other special dishes. The restaurant specially recommends business dishes: Braised wings with red sauce, Liaoshen goose abalone sauce, secret casserole abalone, stewed official swallow with apricot juice, and stewed China Rana mud with papaya. (Text/Huo Yan)
Wanlongzhou seafood restaurant
Grilled oysters: Grilled oysters originated in Shantou, Guangdong Province, and are a way of eating handed down by coastal ancestors. It is said that eating roasted oysters before going out to sea can strengthen the body and resist the cold at sea. In fact, the nutrition of stone oyster is recorded in Compendium of Materia Medica: Stone oyster (Oyster) "tastes sweet and nontoxic, cooked, cures deficiency, and is moderate in tone ... It's delicious when roasted, which makes people have fine skin and beautiful color." Japanese ancient books also record that the stone oyster "tastes sweet and nontoxic, and can remove the heat of the spleen and stomach, quench sweating and thirst, relieve alcoholism, nourish yin and blood, and make the skin delicate." The beauty function of stone oyster comes from its nutrients such as protein, sugars, unsaturated fatty acids and vitamins, and trace elements such as zinc, copper, iodine and selenium. They can not only nourish and strengthen the body, but also have a health care effect on the skin. Diners admire the grilled oysters in Wanlongzhou, which are "a big piece of meat and fat, delicious, exciting and exciting".
"Wanlongzhou" not only launched grilled oysters, but also launched "Shantou Fishermen's Seaside Roasting Series", such as roasted garlic, roasted ginger and French cheese oil, which can roast scallops, crayfish, mussels and other seafood products. These baked goods are made from top smokeless charcoal and special baking materials.
Food destination: Wanlongzhou Seafood Restaurant Asian Games Village Branch is located in the Asian Games Village business district, one of the three key business districts in Beijing. Located on the side of the North Fourth Ring Road in the Asian Games Village, on the 2nd floor of Minmetals Building 1, next to Sinochem Building, Tibet Building and Anhui Building. It is 500 meters away from Anhui Bridge in Asian Games Village, with convenient transportation. There are many bus lines such as 108, 358, 328 and 18. Passing by the gate, you can drive 500 meters eastward from the Asian Games Village Bridge to the newly-built Huidong New Bridge. There are plenty of parking spaces in the store, which can park 150 cars at the same time.
Tanggong seafood Fang
Shatian Pigeons: Pigeons in the Tang Palace are famous for their crispy and tender meat. As for why it is so delicious, Mr. Lin mysteriously told me that they used a mysterious brine in the production of young pigeons, but he refused to disclose more information about this mysterious brine on the grounds of trade secrets. It's just that once this brine is prepared, it will be used for a long time, just like a century-old soup with some dishes. Such good young pigeons only need 18 yuan each.
Braised shark's fin: Not only is it delicious, but the thick soup is also a part that customers value very much. Braised shark's fin soup in Tang Palace is famous for its freshness and richness. Even Jinhua ham, the ingredient in the soup, is carefully selected. Ham must be 3 to 5 years old. An experienced chef can know the quality of ham by poking it in with chopsticks and taking it out to smell it. Good Jinhua ham, if you poke it and smoke chopsticks, it will smell fragrant, while bad ham will smell like salted fish, and the effect is very different.
Food Place: Tanggong Seafood Restaurant belongs to Hong Kong Gomez Group, with eight hotels in Beijing, Shanghai and Shenzhen respectively. Except Fucheng Seafood in Beijing Minzu Palace Hotel and a restaurant specializing in Japanese cuisine in Shenzhen, the other six restaurants all take Tang Palace as the unified font size and specialize in Cantonese seafood. General Manager Lin said that the reputation of Tang Palace, which opened in Xinqiao Hotel for three years, in Beijing Cantonese cuisine circle was formed by word of mouth among guests, some of whom were old customers of Fucheng seafood in the former National Palace.
Tanggong Seafood Restaurant is located on the third floor of Xinqiao Hotel, No.2 Dongjiaomin Lane.