China News Service, Jiangmen, August 30th: Taishan, Guangdong: Delicious "yellow feet stand" and "tour" on the dining table of the common people
Author Li Xiaochun Guo Jun
"The seafood courier you sent by SF Express last night has been received this morning, thank you very much! Sea fish such as 'yellow foot stand' and yellow croaker are very fresh, as if they have just been slaughtered and cleaned, and there is no obvious difference with the naked eye. The batch of fish is moderate in size, which is more suitable for steaming, and I will arrange to steam two pieces for the children to eat after a while." Recently, Mr. Huang from Shenzhen, Guangdong, just received the seafood "remote feeding" courier from his hometown Taishan, and sent the package with him. People give this feedback.
With the continuous improvement of people's quality of life, there are countless Taishan families who try to buy high-quality seafood ingredients for their women and children.
Home-style garlic steamed "yellow foot stand" photo by Li Xiaochun
Using "yellow foot stand", golden drum fish, yellow croaker and other miscellaneous sea fish, the color is attractive and fragrant. Photo by Li Xiaochun
It is understood that "yellow foot stand", also known as yellow foot wax, yellow fin stand, yellow fin, yellow fin snapper, yellow stand fish, scientific name yellow fin spiny snapper, is a kind of sea fish of snapper family and snapper genus. The lower leaves of the anal and caudal fins are golden yellow. They are shallow-sea warm water bottom fishes. They are widely distributed along the coast of Guangdong Province. They mainly live in coastal waters and estuaries, and grow best in brackish water.
Nowadays, some areas along the coast of Guangdong have carried out cage culture, salt pond culture, fish pond culture, etc. for "yellow foot stand". Its meat is delicious, tastes excellent, and has high nutritional value. And Shenzhen, Guangzhou, Zhuhai and other markets are widely favored.
At the seafood market in Taishan, live "yellow foot stands" are sold most of the year, and sometimes chilled.
"Only more than ten kilograms of 'yellow foot stand' came this morning. The weight of a single piece ranges from three to four taels to seven or eight taels. They are all raised in the fish pond. If you want to eat it, come and buy it early, or ask me to reserve it, otherwise it will be in the afternoon. It was almost sold out around three o’clock.” The person in charge of a seafood stall in Xinning Market, Taicheng Street, said when he recorded a short video and sent it to WeChat Moments.
At present, the price of fresh "yellow foot stand" in Taishan seafood market ranges from 60 yuan to 90 yuan per kilogram, and the price of "yellow foot stand" for chilled sales ranges from 32 yuan to 50 yuan per kilogram.
"In addition to the common practice of steaming 'yellow foot stand', our restaurant also launched a special clay pot baked 'yellow foot stand', which can only put two or three pieces in a clay pot. From the 'yellow foot stand' chopped into small pieces, it tastes more delicious and fragrant when it is cooked, and the fish is very tender. If you meet customers who like to eat fish, it is not enough to eat it all by yourself." Taicheng Street Lexing Seafood Restaurant Huang Yantao, the waiter, said that the dish has been widely favored by diners after its launch, and after individual diners tried it, they immediately asked the waiter to add an order to "one more pot".
Photo by Li Xiaochun, a stall owner in Fucheng Market, Taicheng Street, handles "yellow foot stand" and other fresh small sea fish for customers
Taishan citizens buy chilled "yellow feet" in the morning market Photo by Li Xiaochun
Also very distinctive, there is the salt-soaked "yellow foot stand" launched by the Tiechuan restaurant in Chixi Town.
"When customers order food, most of us will recommend the guests to eat the salt-soaked sea fish that the chef is good at cooking. It is very delicious to cook with the fresh small sea fish in the fish pond. Some guests also like to choose a kind of sea fish to cook. , such as salt-soaked pomfret, salt-soaked yellow croaker, salt-soaked sea bass, salt-soaked 'skinned sheep', salt-soaked 'yellow foot stand', etc. After soaking, eat it while it is warm, and the taste is best." Iron Boat Chen Weijie, the person in charge of the restaurant, revealed that most of the diners like to go to the fish pond to order food, fish out any fish they like, weigh them and send them to the kitchen for cooking.
"Among the 'yellow foot stand' dishes I have eaten, the method of dry frying is quite unique. The chef frys both sides of the fish until the skin is slightly yellow, the whole fish is relatively complete, salty and delicious, and the meat is firm. Instead of firewood. Another way is to use claypot 'Yellow Foot Stand', which is a bit similar to the claypot baked yellow foot stand launched by Lexing Seafood Restaurant, but it tastes obviously different and has its own flavor. There is the claypot raw and mixed fish pot produced by Baixiaowei Fishing Farm in Chixi Town. Small sea fish such as 'yellow foot stand', yellow croaker, golden drum fish, and oil spot are used in the same pot. The product is very amazing, and the fish is delicious. Delicious." Mr. Li, a senior diner in Taishan City, said that in recent years, with the rise of private kitchen dishes, new dishes launched by kitchen masters combined with local high-quality ingredients have emerged one after another, and cooking small fresh food has become one of the "secret skills" of some chefs.
The palm-sized "yellow foot stand" in Taishan seafood market is the most popular photo by Li Xiaochun
Photo by Li Xiaochun, brine-soaked sea fish cooked with small sea fish such as "Yellow Foot Li"
It takes more than 15 months for a "yellow foot stand" to grow from fry to marketable size, but it takes less than 30 minutes to go from the fish pond to the dining table.
"Drive the boat and cast the net, and the fish and shrimp will return." The feelings of the coastal residents of Guangdong, including Taishan, for the "yellow foot stand" are not only because of its sweet and tender taste, but also because of the variety of cooking methods that the people like to see. The product makes everyone a feast for the eyes, and more importantly, it brings economic benefits to local fishermen and farmers, which makes their wallets gradually bulge, and their happiness index rises year by year.
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