10 years ago, I was accompanied by the Taiwanese Uncle to make a dream in the West Lake. It was only half a day, and I took the time to use fast food in “Shangri-La†and missed the West Lake Fish.
This year I went to collect the wind in West Zhejiang to West Lake. After finishing the tour, the West Lake eats at the restaurant outside the building. The friends were full of emotions, ordering West Lake vinegar and Song squid, two fish dishes and Dongpo meat, dried fried bells, southern meat spring bamboo shoots and other famous West Lake dishes before they became attached to the West Lake fish. Although I come from the province of Qianhu Lake, the special production methods and historical stories and legends of Xihu Fish are memorable!
Buildings outside the building is the old Chinese name, its name is taken from the Southern Song Dynasty, "outside the Castle Peak House building, the West Lake song and dance break" when the poem. The right is Xiqing Bridge. The left is Pinghu Qiuyue. Facing the West Lake, the scenery is bright. Zhu Dong, a powdered wall in a building, is a bright and clean place. Downstairs, both left and right, there is a large dining room for up to 100 people. Celebrity calligraphy and painting hanging on the wall, Wu Yu soft language around the ear. Before having a meal, it has been intoxicated with its beautiful natural environment and profound cultural charm. The friend Zou Zou introduced the "Floor Building" under Gushan Mountain and the "Tian Wai Tian" just swimming along Lingyin Temple. However, the building on the outside of the lake is convenient for placing live fish. At the same time, it first created Xihucuyu. Regardless of fame or environment, eating fish is even better. On a cold dish and drinking beer, the host pointed to the big fish box near the lake before the fish dishes were served. He said: Xihu vinegar is more than 500g, and 1kg or less of squid is appropriate. It is too large and too small for fish flavor. Not good. The live fish are kept in the box for 10 days to remove the earthy smell before they are ready for use. In the past, big fish were used for stocking under the willows, and now they are used in larger amounts instead of being placed in big fish boxes. As a result, the best-selling Xihu vinegar can be seen.
After a while, the savory Xihu Vinegar was brought up. The red ham, the white bamboo shoots, the golden egg, and the green onion were spread over the long squid in the sweet and sour sauce. The color and fragrance are intoxicating. Old Zou also said that this fish does not need to be fried and braised, but it will be cooked in boiled white soup. This is why it is necessary to use live fish for 10 days. The heat is controlled by the chef according to the size of the fish. I used chopsticks to open the seasoning. I just touched the white fish. I feel tenderer than tofu. I eat it in my mouth, and I have no time to catch up. Fresh and tender, the true taste of the fish is the taste and characteristics of Xihucuyu. No wonder the Emperor Kangxi came to visit West Lake to taste. Yu Yu and Yu Pingbo's two great ancestors, Wen Yuxing, who lived in the nearby Yu Lou, had eaten Xihu Vinegar in more than 40 years and wrote it in the diary with great interest. The song garden elderly Guangxu 18 (1892) in early March Eighth Jiyun: "Wu Qingqing He Shuai, Peng Yulin observed with him, leaving a small drink, buy buildings outside the vinegar slip fish Zuojiu." In the autumn of 1931, the great-grandson of the old song garden Mr. Yu Pingbo came to eat junk fish on the lake. In October 1st, "Dawn of the South Return to the Diary" wrote: "After noon, kylinbo walks along the lake, takes a boat to the Geyin Villa, and goes to the building to eat fish and leeks. The result is again. Lun Bodong." The ancestral and ancestral fun of the ancestors and the grandfathers carrying the Friend to swim in the lake, added a bit of literary appeal to the historical heritage of Xihucuyu.
In order to change the taste, I also tasted Dongpo meat, dried fried bells, southern spring bamboo shoots and other kinds of West Lake specialties. The Dongpo meat, which is the entrance, crisp but not greasy, has a crispy skin and a deep-fried deep-fried bell in the back, fresh and tender torreya, and a delicious South-soup spring bamboo shoot that leave a lasting impression. Dongpo meat and bamboo shoots are all related to Su Dongpo. It is said that he has poetry chanting spring bamboo shoots: “No meat is lean and no bamboo is customary. It is not thin and good, and meals are bamboo shoots.†Meaty foods are three flavors.
I was very happy to eat. The lady gave each person a small bowl of squid. Snapper squid is mainly made from squid or squid and is served with ham, bamboo shoots, mushrooms, egg yolk, chicken broth, lard and onions, ginger, Shaoxing, vinegar, soy sauce, monosodium glutamate, salt, starch, and other spices. It is steamed, boiled, thickened, and so on. It is made from a variety of procedures. The color is golden, fresh and lubricious, and its taste is like crab oyster sauce. The origins of the Song squid and Xihucuyu are related to Song Wuxuan. It is said that the younger brother of Song Wuxi made a living in the West Lake. One day, he was ill and had nothing to eat. Song Yun used sugar and vinegar to burn a sweet and sour fish for him to eat. Who knows that the taste is particularly good, all of a sudden this West Lake fish and sweet and sour seasoning made from Xihu vinegar fish has become famous. This Song Wuluo will also use the fish as the scorpion. In the 6th year of the Southern Song Dynasty (1179) in March of the Song Dynasty, the Emperor Shangxiu tasted Song Wuling’s fish and summoned her from the West Lake. From then on, the song squid won the name of the country.
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