Yesterday able to come up network, fill Noriyuki
You know the old society, in Beijing hotel, restaurants, where the chef to do many people do?
Yes Yantai Fushan (area). Fukuyama do know? Oracle is the study’s pedigree Wang Yirong hometown ah.
Why does Fukuyama a chef?
Because Fukuyama chef make the food taste delicious ah, people thought that Francis Fukuyama’s chef crafts all right, then there will be a well known, and instead have a market and further become climate … … so a few years ago a national level What associations or organizations Yantai Fushan named “hometown of Shandong cuisine”!
However, you know Fukuyama chef’s skill behind the secret? If it appears in the old society must be a shaking of the secret!
- Because of Francis Fukuyama’s chefs have a secret weapon, that is “natural MSG”! !
Chef looking for a hand to mouth, to make a living, but also to the competition, is always in position, brought from home or to carry a sea intestines dry, secretly hidden in the sleeves of their being done out of each dish Pro pot placed on the tables before or temporary, before taking advantage of people were unaware intestines powder thrown into the sea, then this delicious taste of their dishes in general vulgarian How can it be comparable?
Of course, in order to Yantai people’s wisdom and kindness of the character of view, I think, ah, other people to gain a foothold must be hard after the study of the cooking, coupled with the natural MSG home to help out, then how can there not win a competitive reason?
So a few generations down, not only carried forward the Shandong cuisine Everbright brand, won the exclusive preserve of civilians in the capital favorite, so that Fukuyama’s renowned cooks and later home to the town earned the honor of the Shandong cuisine can not but say that there sea intestines that gift of the merits of the sea were included ah.
Eat the intestines of the sea is really that there should be as simple as possible! Dumplings, boil soup all taste in Need. If a sufficiently large number, we have more of its segments, the light into the boiling water Zhuo, and then to leek for the ingredients, seasoning with salt only, not the other spices frying, its extremely fragrant and delicious, it is no words to express.
Here is the appearance of this natural MSG, learning called “Urechis unicinctus (Urechis
unicinctus) “the locals call it:” sea intestines “.
Dig to the internal organs have been the beginning of processing of the intestines of sea
The following is the sea intestines queue:
Segments:
Tail close-up, very slimy, and I three finger pinch, my son’s photo:
Mouth Features:
The tail and the mouth close-ups:
Relatives from the kinds of leeks:
Addendum Appendix:
Yantai older generation people have: “To be eat rice, Fukuyama turn around,” then a few hundred years, Fukuyama chefs men, Fukuyama spread cooking at home and abroad, Beijing, Tianjin, Dalian, Shenyang, Harbin, Qingdao, Shanghai, Guangzhou, Hong Kong, Macao, Japan, South Korea, North Korea, Singapore, Britain, France, the United States, Russia, Canada, Australia, Argentina and so on, are all active in Fukuyama chefs figure also Fukuyama-run restaurants, hotels.
Earlier Fukuyama (now Yantai Fushan) the story of the intestines to help with the sea, Fukuyama chef to open restaurant in Beijing, business, fire, and the adjacent restaurant owner sent to learn their own to “steal” is not learn the true meaning.
The reason is that in the absence of MSG era, Fukuyama chefs use for drying the sea intestines powder when MSG, serving time Touzhe sprinkled points, special taste fresh, the Beijing chef how can I know that, so Fukuyama became famous chefs in Beijing.
Sea intestines, study the list of ring thorn constriction, only a small amount produced in Yantai coast.
It is a long cylinder-shaped sea mollusks. A foot in length, ranging between Banchi, thick as a finger. Its shaped like a section of intestine and named.
Over the years, the common people regarded it as “bait” to really become a popular dish of history is not long. The use of sea intestine accompanied by the first knife leek productions like “chives Sea gut” is a famous dish, Yantai; still “dry sea-intestinal,” “gut soup boil for a short sea”, which are very local flavor dishes. Fresh sea dumplings stuffed buns stuffing intestines, etc. can also be modulated.
It is rare dried spices.
Sea intestines highly seasonal, and only in the early spring and stormy weather can be purely monetary. But can also acquire a similar mollusks with it, commonly known as sand intestines, scientific name box where worms. Taste the sea after the intestines are extremely crisp. “Sea intestinal” and “sand intestinal” With the weather warming gradually lose its seasonal value.
Department of reposted elsewhere for more than three