Chinanews.com, Jiangmen, November 30th, title: Taishan Shijiao Eel, the hometown of overseas Chinese in Guangdong, is tender and delicious, allowing diners to have a long aftertaste
Author Li Xiaochun Guo Jun
"Here is Taishanchuan Island, known as the'Oriental Hawaii'. The sand on the beach is good and the sea is clear. There are still many fishermen fishing in the shallows at noon. Most of the restaurants on the shore mainly deal with seafood, and some Seafood ingredients that are rarely seen in the seafood market can also be found in the restaurant fish pond.” Recently, Mr. Zhang, a Hunanese who went to Taishan, Guangdong with his friends, described in WeChat Moments, “We chose to stay at Shadi Fishing Port tonight. For dining at nearby restaurants, in addition to the very fresh, sweet and plump steamed dashabai, we also ate fried crab with ginger and green onion, white claypot chicken, steamed "General's Hat" (also known as Shibu), and baked rice with snails , Roast pork braised stone horn eel and other specialties, everyone is full of praise for the products."
Baked stone horn eel photo by Li Xiaochun
In recent years, after Taishan was successfully selected as the first batch of national tourism demonstration zones, the comprehensive competitiveness of tourism has been significantly enhanced, and local specialties have attracted many tourists to "check in."
Braised Stone Carob Eel with Tangerine Peel and Black Bean Photograph by Li Xiaochun
It is understood that the stone horn eel is a kind of snake eel of the order Anguillidae Anguidae. It mainly lives in rocky seas and feeds on fish, shrimps, crabs, and shellfish. It is a benthic fish. .
Its body is cylindrical, with a flat tail, thick skin and secreting mucus. There are many and dense pigment cells on the skin, no scales on the body, and large changes in body color and spots, with single colors, fine dots, dots, and irregularities. Patterns and stripes, etc.
Stone horn eel is mostly cooked by coastal residents using methods such as steaming, braising, baking, and roasting. The tender and delicious taste of its meat is easy to make a long aftertaste.
Steamed Stone Carp Eel with Black Bean Sauce Photo by Li Xiaochun
At the local seafood market in Taishan, stone horn eel is one of the common fresh seafood ingredients in all seasons.
"Today, these are just a few stone horn eels, 100 yuan per kilogram. If you want to buy them, hurry up. Larger ones like this one will be more popular. You will come back to buy them after two more rounds in the market. I don’t know how to pay. Are there any leftovers?" On the afternoon of November 27, the owner of a seafood stall in the Fisherman’s Wharf Seafood Market in Guanghai Town revealed that although the market has many types of seafood available daily, the quality, size, and price There are certain differences. If you want to buy your favorite and plump seafood, you must buy it as soon as you see the right time. After all, there is an endless stream of customers who go to buy seafood, and it is prone to the phenomenon of "fast hands, slow hands".
Roasted Pork Braised Stone Carrot Eel Photo by Li Xiaochun
"You have just ordered mixed fish in salted water and steamed fish. Would you like to try the simmered scorpion eel in tangerine peel and black bean sauce? Two or three can be simmered in a plate. The weight of a single scorpion eel is generally about half a kilogram, and the size is more than 1 kg. It’s rare. Although it’s not too big, it’s better than it’s fat. The stewed effect will be more delicious. This fish has more thorns and less thorns. It can be eaten by both the elderly and children." The waiter at the fish pond recommended that when ordering food for the diners, most of the fresh seafood such as stone horn eel in the fish pond of the restaurant was directly served after being caught by nearby fishermen. Fresh seafood ingredients are easier to cook with a delicious taste.
Dried stone horn eel made in the sun. Photo by Li Xiaochun
"These are the dried stone horn eels that fishermen have recently opened and dried. The difference from other dried eels is that they can see the markings on the skin after they are dried. Only coastal residents can appreciate and love this dried eel. .Chop it into small pieces, pour it with peanut oil and steam it in water, the epidermis will show a layer of oily luster, except for the main spine, there are no other small spines, and the dried eel also has a unique scent of fish. , The price is 96 yuan per kilogram." A proprietress who sells dried seafood in Fucheng Market, Taicheng Street, said that dried stone horn eel is relatively rare in the market, and most of them are dried by fishermen for their own consumption or as gifts to relatives and friends. Yes, these items she sold were made by the boatman when some customers ordered them.
Stone horn eel sold in Taishan seafood market. Photo by Li Xiaochun
Steamed stone horn eel photo by Li Xiaochun
Nowadays, Taishan, a famous hometown of overseas Chinese with a view of the sea, mountains, and culture, has more and more local specialties, including fisherman-style dishes such as stone horn eel, which were previously only known to coastal residents, and islands. Holidays, coastal scenery, hometown culture of overseas Chinese, hot spring health, rural ecology and other features are favored by the majority of tourists. Taishan's multi-level, diversified, and multi-functional global tourism pattern has initially taken shape.
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