Roasted Tallaha is another fish-eating flavor of Hezhe nationality. Fish are strung together with sticks like rice and roasted on the fire.

Scales explode quickly when they see fire. Scrape them off with a piece of wood or a knife. Cut the fish cooked outside and tender inside into silk or slices and sprinkle with flowers.

Pepper, chopped green onion, salt and pepper are excellent dishes to go with wine. Peel the fresh fish and slice it. Use this sashimi to put it in

Soak in vinegar, chives, hot sauce, salt, monosodium glutamate and other condiments, and the taste will be different. New prisoner

Remove meat from fish ribs, cut into shredded meat, then roast fish skin with fire to remove scales and cut into strips, and mix with shredded potatoes, shredded kohlrabi or

Fresh vegetables, such as shredded cucumber, are seasoned with vinegar, spicy oil, pepper, chopped green onion, garlic and a little sugar and salt.

Among Zhejiang fishermen, it is known as the first dish in the world, and there is a saying that you don't have to cook fish until you stop. Fried fish hair, fish balls,

Delicious dishes such as mullet bones are enough to satisfy people's appetite. They are also good at dried fish and marinated salmon, "frying fish hair"

"Similar to fish floss, especially famous.

It's snowing in Hokkaido, Japan:

The first snow in Hokkaido, Japan, is silvery white and the air is fresh. At dinner, the host accompanied us to a Japanese restaurant.

Zude hotpot restaurant

This is a "harmonious home", with wooden structure, bright wooden seats, windows separated by paper paste and wooden strips, and tall lanterns.

Tatami sat on the floor with soft lights. One hot pot, one by one lit, hot air began to come out of the pot, and the shop suddenly floated up.

Escape from the smell of fish. A lady in kimono opened a small wooden box. What a rich hot pot ingredient: white.

The color is radish tofu, and the red is wild duck meat; Crab legs are thick, rice cakes are waxy and soft, there are golden pumpkin pieces, and

Flammulina velutipes and large pine mill. Among them, red salmon meat is the most eye-catching, emitting a delicious and clear fragrance.

No food makes people drool. This is the salmon hotpot in Hokkaido. The master told me that this fish doesn't need to be cut with a knife, but

Tear it open by hand to cook the fresh juice in the fish. The Japanese gave poetic names to many delicious foods.

Fans are called "spring rain", tofu is called "silk" and bamboo shoots are called "sons of bamboo" ... so, there is hot pot.

Many beautiful food names.

Take a sip of soup, it's delicious enough to make people stunned; Eat a piece of salmon meat, full of fragrance; Drink hot Japan again.

Sake is a delicious meal of salmon hotpot. During the tasting, the host introduced Japan to me with relish.

China's hot pot diet culture and hot pot diet culture are integrated, creating many models, and Japan is rich in all kinds of seafood.

Products and hot pot contents also have their own characteristics due to different capture seasons. Generally, the north is represented by salmon hot pot, while the south.

In this department, the rice noodle hot pot is the most famous, Japanese "Heniu" hot pot and assorted seafood hot pot raised in a special way.

This is a delicious food that can be seen everywhere.

3 Sichuan Revolution

"40 yuan a catty, 40 practices." This is the banner of a Sichuan restaurant in Zhujiang New Town. Unexpectedly,

The protagonist turned out to be salmon! Sichuan cuisine restaurant makes salmon? Diners are worried: will Sichuan salmon taste worse than salmon?

Sashimi? Master Xiao, the chef of the scholarly family, said that cooking salmon can not only be maintained as long as the heat is well mastered.

The meat is fresh and tender, which can ensure that the nutrition of fish is not lost. It is said that the spicy taste of Sichuan cuisine can just ease the cooked three articles.

Fish smell.

They used a fresh salmon from beginning to end, from bones to skin, from methods to materials.

Actually, it's amazing. It can be made into a fish feast.

Boiled fish is a fine product in Sichuan cuisine, and boiled salmon is also sought after by diners. Salmon meat must be cooked in secret.

The prepared seasoning is marinated for three times and then processed by classical boiling method, which ensures the tender and smooth original flavor of fish.

The original flavor of boiled fish is delicious. The layer of fresh peppers floating on the surface was also specially airlifted from Sichuan.

Grilled salmon skewers are a dish that tests the chef's skill. In order to ensure that the salmon can be kept seven ripe when it arrives on the stage.

Chefs have to calculate the time from the kitchen to the dining table, and then make a decision.

Once or twice cooked, put it on the iron plate and sizzle. There are seasonal vegetables such as salmon fillets, green peppers and onions in the kebab.

Dip in China traditional sauce, it is tender, smooth and delicious.

Compared with the most common Japanese salmon sashimi, what's special about China salmon sashimi? As it turns out, it

It is to replace other seafood sashimi with green bamboo shoots and watermelon slices to accompany the dishes. Salmon sashimi is orange with green bamboo shoots.

It tastes both delicious salmon and fresh bamboo shoots, especially suitable for summer.

4 Nanyang style

Exotic sand noodles have always been the distribution center of world cuisine. Among the misty rain banks and towering old trees, there is one.

A Nanyang restaurant has created a different Southeast Asian style.

Nanyang cuisine has always paid attention to the deployment and application of sauces, so it is also called "pickles". This feature is the new school in Nanyang.

The food is played incisively and vividly. Sauces are all-encompassing: not only gold, curry, citronella, sour fruit and other Southeast Asian specialties.

All appearances, even the common sauces in western food, are absorbed and utilized, adding points to the delicacy.

The application of mint cream sauce is a good example. Boil the salmon sauce into fried tofu, and then order the cool mint sauce.

It became a sweet and sour "mint jujube". Take a closer look, it turns out that the bottom is mango sauce made of fresh fruit! cut

In hot summer, this dish wins with fresh food.

Wine sauce: Salmon is another masterpiece. There are side dishes such as fresh shrimp and special wine sauce under the salmon block, which not only

It looks beautiful and tastes unique.