When spring is cold and cold, the ice on the river melts.

Residents use the river water to wash their hands, pray for safety, and express gratitude to the mother river. It also marks the end of the fishing moratorium and allows fishermen to enter the river to catch fish.

At this time, after a winter of hunger and cold, Sanjiang cold-water fish, large and small, have completely discharged waste from their bodies. Their meat is tight, neither fat nor loose, and extremely delicious. As the river opens, they "come out" and are collectively called "

"Open the river to fish".

Three flowers, five flowers, eighteen fish, and seventy-two miscellaneous fish are all well-known river fish.

But in the authentic Kaijiang Banquet, the dishes on each table are fixed, and the cooking methods of river fish are also very special.

It can not only reflect the local characteristics of Bei'an, but also better cook the delicious taste of river fish. Yao Shi listened to the discussion between Zhang Zhen and the two chefs with a solemn expression. The order has been taken, and now he can only do his best.

It's already half past seven in the evening.

All the dishes must be finalized before eight o'clock, so that the purchasing side can contact the ordering department as soon as possible, and the kitchen must prepare the ingredients according to the dishes.

After thinking about it, Yao Shi suddenly thought of Zhao Meng.

The chef that Zhao Meng followed before was a gourmet. Although the old man had not been to many places, he knew the local delicacies of Bei'an well.

Having one more person to discuss with can make things safer.

What if Zhao Meng knows the specific dishes of Kaijiang Banquet?

Thinking of this, Yao Shi took out his mobile phone and called directly without sending a message. Zhao Meng was busy chewing the rabbit head that Fu Yu brought back. His hands were full of chili peppers and he couldn't hold the mobile phone at all. Fu Yu helped him pick it up and take a look.

He glanced at me and said, "It's from Chef Yao.

Zhao Meng said hurriedly: "Please pick it up for me, hands-free.'

The washing machine in the bathroom was spinning and buzzing loudly.

Fu Yu answered the call, turned on the speakerphone, and held the phone up to Zhao Meng's ear.

Zhao Meng asked: "Chef Yao, do you have a problem with me?"

Yao Shi said directly: "Old Zhao, do you know about the Jiangyan Banquet?"

Zhao Meng was stunned: "I know, what's wrong?"

Yao Shi briefly explained the situation and asked, "Do you know the specific dishes?"

Zhao Meng thought for a while, frowned and said: "When I was young, I went to eat the Kaijiang Banquet with my master. Later, the river water was seriously polluted, and the Kaijiang Banquet here was not so authentic. We just picked up the existing ones.

Several kinds of river fish for cooking.”

Zhao Meng really couldn't remember the authentic Kaijiang banquet he had once and what dishes were on the banquet.

In my memory, there were all kinds of fish and shrimps in the river at that time, but now due to various reasons, there are not so many varieties, and people have slowly lost their original enthusiasm and expectations for the river banquet.

Nowadays, several small specialty restaurants along Yanjiang Street say they sell river fish, but in fact they often mainly sell farmed fish such as carp and three-scaled fish, and the cooking methods no longer follow the original cooking methods.

After all, people's tastes are constantly changing now. If restaurants want to make money, they have to cater to the needs of the public.

"I can't remember the whole set, but I do remember a few distinctive dishes, such as braised gayazi with soy sauce, catfish stewed with eggplant, shrimp braised... Hey, I mentioned it so suddenly, I still can't remember it.

Already...

Yao Shi frowned. He had heard of the dishes Zhao Meng mentioned, and they were considered Jiangyu's specialties.

However, although these are considered specialties, Bei'an can only be regarded as relatively ordinary home-cooked dishes. When placed in the Kaijiang Banquet, they cannot be regarded as one of the best hard dishes.

"Do you have any other friends who have tried the authentic Kaijiang Banquet? Ask me, and I will contact you to try again."

Yao Shi is now in a state of emergency and seeking medical attention is purely trying his luck.

In case any of my friends have eaten it, or are familiar with Kaijiang Banquet, and can come up with a dish, consider it as one dish, and if the rest doesn’t work, just pick a few delicious river fish dishes to top it off.

"Who else has eaten the Kaijiang Banquet? The ones around me

While Zhao Meng was thinking, he unconsciously looked at Fu Yu and muttered to himself: "Who knows the authentic Kaijiang Banquet?"

[Ding! NPC Chef Zhao Meng’s mission: accurately report the authentic Kaijiang Banquet dishes. Mission completion reward: a whole fish banquet recipe]

Fu Yu: "!"

Submit your name and get rewards!

While Zhao Meng was on the phone with Yao Shi, Fu Yu quickly looked through the classic recipes. Search: Kaijiang Banquet.

[Opening River Banquet: Every year in early spring, when the ice and snow melt, fishermen living along the Songhua River and Wusuli River celebrate by opening the river to fish. Relying on water, various fish dishes are naturally indispensable at the banquet.

They are all the freshest river fish. No matter how they are cooked, they always taste delicious...

[The fish stewed by Northeastern chefs highlights the original flavor. The fish does not need to be boiled or over-oiled. It can be directly put into the soup and simmered over low heat for a long time to produce fish oil and stimulate the aroma. If the fish is boiled, the fish will lose its flavor, and if it is over-oiled, the meat will lose its flavor.

It will become hard.]

[In addition to "stewing", the common methods of Sanjiang fish include "frying" and "smoking". These two techniques require the chef to add enough seasonings to the fish in advance to fully marinate it for flavor.

[Fragrant braised bream flower, braised bream flower, aromatic smoked causeway fish...

Zhao Meng quickly ran through his circle of friends in his mind, and while he was thinking about it, he heard someone speaking.

"Chef Zhao, I know."

Zhao Meng was stunned for a moment, and his distracted vision refocused.

Fu Yu repeated: "I know what dishes are included in the authentic Kaijiang Banquet."

Zhao Meng was overjoyed and asked quickly: "Do you know?'

Fu Yu nodded.

Zhao Meng was happy and said to his cell phone: "Yao Chef, my Fu Yu knows what dishes are included in the authentic Kaijiang Banquet!"

Zhao Meng was talking to Yao Shi on the phone, while Fu Yu started to memorize the recipe: "Three flowers, five luo, eighteen seeds, and seventy-two miscellaneous fish. The authentic Kaijiang Banquet only uses 19 kinds of Kaijiang fish."

Wangcai, fragrant braised bream flower, braised bream flower, aromatic smoked gong fish

Zhao Meng paused and listened carefully to Fu Yu's name of the dish.

There are 19 Wang dishes in total, and none of them are bad.

The vague pictures in my memory emerged little by little, some of which I couldn't remember clearly, but many pictures began to be awakened with the names of the dishes one after another.

Wait until Fu Yu finishes naming the last dish.

Zhao Meng subconsciously stretched out his hand to pat his thigh and praised sincerely: "That's right! That's the recipe! It's exactly the same as I remember!"

At that time, Zhao Meng was still young, that is, he was Fu Yu's age, maybe a few years younger.

The river is open.

When the fishermen caught the river fish in their nets, he followed the master to a river banquet in a shed that was very popular at the time.

Old-fashioned charcoal stove, hot whole fish feast.

Time has passed, and all that remains in my memory are the tables of diners enjoying their meals, and the plates of dishes on the table that are both delicious and delicious.

I actually can’t remember the exact taste.
Chapter completed!