Chinese New Year's Eve dishes usually imply the mood of the Chinese people who have been brewing for a year, if poon choi symbolizes a kind of reunion, the whole chicken banquet represents good luck, then the squirrel guiyu means life and death.
In stark contrast to the anticipation before the table is served with the straightforward expression of the heart, the chef's homesickness arises spontaneously, and it is likely that after the dish is fried, he will be dismissed and return to his hometown on the same day.
Fish and meat dishes are generally played as the finale, and the huge tray occupies the favorable terrain in the Chinese New Year's Eve dinner, and the elders move the chopsticks first, and the juniors then eat them.
It's just that the squirrel Guiyu is difficult to start the agenda, it is not a happy end in the Chinese New Year's Eve dinner, it is the exclamation point of self-discipline, and like a dash, representing the atmosphere of the annual meeting from joy to sadness, fully showing that the ups and downs of life are only between the morning and the night.
Let's just say, no matter how many pine cones you add, you can't fool us. ”
Full of anticipation, he got on the legendary squirrel fish, and only a quarter of the goal was achieved, only the rat. ”
Especially the mouse is still bright-eyed, grandpa's hanging chopsticks can't be calm for a long time, whether it should be a fish eye, which fish eye should be clipped, and whether it is a fish or not, I can read his inner struggle, it is not so difficult to fight devils. ”
Some people describe the playfulness of the squirrel fish as puzzling, and some even look like they can spit letters, no matter how they look like serious creatures on the earth.
You can interpret from their gaze a kind of wildness that has been rampling over the great rivers, as if it is not a fish, but a mixed river dragon that has evolved to the body of a rat-headed fish waiting for a ferry halfway.
No one knows why there is always such a ** visual system in the restaurant's Chinese New Year's Eve dinner, "The menu will also show its evolutionary process, the container that holds the relaxed mouse fish, like a mouse trap, tells customers that this is all freshly caught to ensure freshness."
Many traditional national dishes are known for their combination of form and spirit, such as Tianjin's Jumping Carp, Shijiazhuang's Golden Retriever Lionfish is a real Golden Retriever, and Squirrel Guiyu seems to be a hellish joke that only Jerry can get.
The sharp-beaked monkey's gills reveal a kind of ominousness, a pair of small eyes that tell the people around him that he is not a good type, coupled with the strange knife skills all over his body, it is simply a delicacy that only the Vietnamese emperor dares to taste.
The squirrel doesn't know if it's a squirrel, anyway, the rat must have run away. ”
I didn't know and thought it was a stewed weasel. ”
Squirrel fish is probably the weirdest delicacy of all, its deliciousness is unappreciated, and even the chopsticks become extremely difficult, you have to overcome the deep fear in your heart, convince yourself that it is really a fish, and then tremble and hold a chopstick.
It is said that the first thing many people say after eating squirrel fish for the first time is, "This is really edible."
But not everyone has the courage to be magnanimous, and many people go directly to the manager to complain as soon as they meet with the squirrel Guiyu.
It's not like, it's too similar, I want a squirrel, not a rat flode, and this plate of fish looks like a pair of mice that have just relaxed in the moment of the sage, and the red gem seems to be the crystallization of their love. ”
You can even tell that the chef is well-intentioned, and in order to be appropriate, three toothpicks are used to act as a mouse's beard. ”
But chefs also have their own grievances, not everyone has a wife, but there must still be a wife cake, not everyone can dig out their hearts and lungs after marriage, but there must still be husband and wife lung pieces, from the analysis of the weird squirrel and fish slices in restaurants across the country, there must be many chefs, who have really never seen a squirrel in their lives, otherwise it can't be said.
Even if it's not like a squirrel, let's not get a mouse, my grandmother almost jumped out of a wheelchair on the table. ”
You can see the chef's simple efforts from the squirrel Guiyu, and the taste is not to be said, that is an afterword, and many people don't even dare to read the summary, it's too scary. ”
A chef friend once told me that guests can tolerate braised lion heads that are not real lions, but they can't tolerate squirrel fish that is not real squirrels. ”
I've been to their restaurant, and even if the osmanthus fish is not really osmanthus fish, it is sea bass, or freshwater, and it is difficult for him to be able to cook a dish-looking dish from a restaurant that looks good.
I received the complaint on the spot, and it was very accurate."
As a dish with a high frequency of Chinese New Year's Eve dinner in Jiangsu, Zhejiang and Shanghai, squirrel guiyu bears emotional sustenance that should not be given all year round.
It is the same name as the West Lake vinegar fish, it is an authentic Suzhou dish in Jiangsu, the main method is to pour tomato juice after frying, the ratio of fried heat and sweet and sour sauce is very exquisite, master it, and you can't master it for ten years, and you can't enter the door, which is considered a kung fu dish.
The earliest was to write squirrel mandarin fish, using carp, and its dish ** is related to Qianlong's trip to the south of the Yangtze River, "Emperor Qianlong made a southern tour to Suzhou, and Weifu came out to Songhe Tower privately to eat ingots (that is, carp) on the table." In desperation, in order to avoid the crime of slaughtering the 'divine fish', the shopkeeper cooked the fish into the shape of a squirrel, which on the one hand happened to be associated with the pine character in the shop's signboard. Qianlong was very satisfied after eating. Because the folk often use 'carp jumping over the dragon gate' to express auspiciousness and festivity, it was later changed to mandarin fish. ”
This legend is in many places, bamboo shoots rely on catfish, Shao's crispy fish, Jinfu fish, stone pot fish, etc., it can be seen that Emperor Qianlong really likes to eat fish, not only likes to eat, but also likes to learn from the chef, the Qing Dynasty "Diaoding Collection" has already been recorded: "Take the belly of the tuna, remove the bones, drag the egg yolk and fry the yellow, and make a squirrel style." oil, soy sauce burned".
But the problem is that the ancient method of squirrel osmanthus is just as fluffy as the fluffy of a squirrel, and it is by no means that the head is also actively close together.
Search for "squirrel cinnamon fish" in e-commerce, and the terrible impression will still continue, as the most difficult to transport a cold and fresh pre-made dish, if there is a slight setback in transportation, the food will become a sacrifice.
Other dishes can make do with squeezing the braincase, but squirrel guiyu is really not good. ”
I originally planned to eat it on the fifteenth day of the first lunar month, but I was stunned and put it before Qingming and left it to my ancestors, hoping that they would not dislike it. ”
In the traditional Su cuisine method, the squirrel Guiyu will not over-process the head, so that the head of the fish will naturally turn up, and open its mouth to welcome the future, which may be on the way to the surrounding diffusion, and people's cognition has been biased.
Some of the most daring and careful chefs decided to work on themselves, so much so that the dish was not only evil, but also quite evil.
The squirrel osmanthus fish that my friend sent me is still frozen in my refrigerator, and he sent it to me in Qingming, and I am ready to return it to him in Zhongyuan.