Chinese banquet
VicentaLakin
it's definitely a specialty of the seaside, but it's not really available in a restaurant, and it's rarely seen in the shadow of it, and it has to be at our local fishing village. in the past, when the ocean was rich, the arctic fish could not be eaten for a short period of time (http://huajun005.blog.sohu.com/300554151.html, so fishmen splattered it with sea salt and hung it in the shade dry, dry to the cold, with a little bit of water in the fish's body. the whole fish must be dried into the water for 24 hours before it is immersed in large areas, then immersed in large areas, then immersed in fresh fish, then immersed in a steam pan for 20 minutes, with a mixture of garlic mud, oil, raw and red oil, fresh fish, fine fish, silk, similar to beef dry and squid, very strong mouths and very good wine。
VicentaLakin
Lobster is one of our specialty shrimps in the local sea, which looks like lobsters from the outside, but it's very different from lobsters, and it's never long, has big heads, has two pliers, one big one. It's only been in the spring for over a month, and it's very tasteful and rich in proteins, and it's common practice for us to eat prawns and dumplings. In the spring season, prawns are on the market at a price of about a few dollars a pound, 10 bucks a pack, and when salt water is boiled home, they can be a very good deep-sea snack. And this time We made it with oil, and it was soaked out of the shell, and it was so juicy in it that it could be eaten together, so that both tasted good and made calcium。
