In Weihai, when the rain comes, fresh springfish is on the market, and the practice of sending fish to the mother-in-law by her son-in-law increases the price of fresh fish every spring. The son-in-law, regardless of his level of seniority, buys some fresh fish to send to his father-in-law's house, and those who have not yet changed are more active, and buys fresh, big fish to send to his mother-in-law's door, along with the saying, "The fish jumps and laughs." The key to the practice is to highlight the word “early” in order to reflect the importance attached by older generations. As a result, there is often a shortage of and a marked rise in prices when the platinum comes down. In fact, the fish are not only for the elderly, but for the elderly, especially now that life is well, and that there is no shortage of the fish, which conveys a form of affection, a form of respect for the elderly. It's also delicious in my memory. There was no anti-season vegetables at the time, and it came down when the fish came on the market. Naturally, it did. Now, many seafood clubs in the Uihai still have this traditional, popular way of eating. The meat is tender, the thorns are small, and it tastes delicious. As for eating more, it can be wrapped in fish dumplings, guacamoleballs, rice cakes, smoked mackerel, red-burned mackerel, etc., which can be considered to be the local name of the Sea. When you're young, you're going to supply frozen gills, which are the best way to smoke them, so every time you're young, you're going to make a little gill, which is an integral part of my childhood memory. It's delicious, and it's fresh, and it's a good choice when it's new on the market before and after the rain. Squirtballs are to be fine, with onions of ginger and pepper water in the basin, to stir up in one direction, and then cut up with fine meat and sauce. When the pot is boiled with water, it's boiled down to roundballs about 2 cm in diameter, and when it's ripe, salt, vinegar, pepper powder, fragrance, etc. Slippery, soft fish balls are always one of the temptations of this season. The dumplings are also of a technical content, and they're a bit like fishballs, and fat is necessary. Another approach, called "a halogen" , is to excrete the gills along their backs, remove a little bit of salt from their insides, dry them up and cut them in half after a day or two, fry them and eat them with steam, which is delicious. It's not just from the east, from the south to the north, it's called the south, but it's what we're talking about. Now is the time when the fish is on the market, let's not forget to buy a fish for the elderly, a memory and an emotion that is more important than the desire of the mouth, which is the most unawaited。
