"The green mountains are closely connected, and the white clouds surround the mountains. One by one, the fish jumped out of the water, and the tea trees spit out new stamen", the car was still galloping on the road between Xiangyun and Yunxian County, and Master Lu Jianwen chatted with me about "who doesn't talk about Lincang fish fresh".
Although my friend Chef Yang opened a restaurant with the freshest private dishes in Lincang, he couldn't meet for a long time. Fortunately, I happened to go on a business trip to Fengqing and Shuangjiang this time, so I moved the idea of going to try it by the way, but I didn't want to meet Chef Yang cooking the big fish of the Lancang River, and I immediately understood that I was blessed.
A few years ago, I interviewed in western Yunnan, whether it was the lake fish of Erhai Lake, the river fish of Lancang River, the reservoir fish of Binchuan, or the small trash fish by the river in Pu'er, I have tasted a lot.
About 5 years ago, the reporter and the Central Propaganda Department's "Cultural Power" popular calligraphy and painting Institute deputy secretary general Lu Jianwen, the former military calligrapher Mr. Zilong, etc., went to Linxiang District Bangdong Xigui Ancient Tea Garden to collect style, and then came to the Lancang River behind the ancient tea mountain in the past to gather, so as to taste a river fish weighing up to a catty, not only its meat is delicious, especially the boiled fish soup is like a silver ribbon, quite shiny.
No wonder Zilong while eating delicious river fish, while sighing like the ancients, this fish should only be on the river, Kunming is rare to taste a few times.
In fact, good ingredients must also be cooked by good chefs, so that the good fish in western Yunnan can "present" a more wonderful taste.
Take the spicy fish made by Chef Yang to welcome a few literati guests as an example, as soon as it is on the table, the strong fragrance seems to come to the nose, and what is even more rare is that Chef Yang's fish taste can be said to be fresh, fragrant, spicy, tender and colorful, but it does not affect the original taste of the fish, which is really amazing.
Lincang's Shuangjiang Lahu, Wa, Brown and Dai Autonomous Counties are crisscrossed by rivers, not only the ancient tree tea is famous at home and abroad, but also the various types of fish produced are also quite famous, so when my friends and I go to Shuangjiang, we will find opportunities to taste the fish taste of Shuangjiang nearby.
When I was collecting wind in Shuangjiang, I once heard Yang Jialong, president of the Icelandic Tea Friends Association, say that if you want to eat fish now, you have to come to western Yunnan, Lincang and Shuangjiang, and the wild fish here is really delicious.
According to President Yang Shuanglong, drinking Mengkang Icelandic ancient tree tea and tasting wild fish in Shuangjiang, it is called Hengfu and understands life.
As if to test his theory, Yang Jialong first took us to a fish farm in Shuangjiang somewhere near the mountain, it is said that this is the dragon spring of Shuangjiang, and the red trout and Chinese sturgeon raised with the spring water here are really not blown out, especially the fish here have a variety of ways to eat, which makes people "dare not shoot the case". Li Hongji.