The shell is thin and the meat is tender, delicious and plump! You don't have to go to the south of the Yangtze River in autumn, you can eat "June Yellow" in Beijing

time:2022-09-24 23:33:31 source:kilakilavilla.com author:Domestic tour
The shell is thin and the meat is tender, delicious and plump! You don't have to go to the south of the Yangtze River in autumn, you can eat "June Yellow" in Beijing

Every beginning of autumn, dishes and snacks related to hairy crabs and June yellow begin to increase in Yangzhou, such as crab yellow ravioli, June yellow stewed edamame rice, crab-flavored cold noodles, drunk June yellow, etc., all of which are local The special food is not only loved by Yangzhou people, but also by foreign tourists. I have been to Yangzhou many times, and I have a soft spot for the beauty of Slender West Lake and Yangzhou gardens, as well as the Huaiyang cuisine here. Now there is also an authentic Huaiyang restaurant in Beijing, and here you can taste the "June Yellow" from Jiangnan, so that you don't have to go to Yangzhou when you want to eat Huaiyang cuisine. This is the "Jingmeng in the Garden" located on the sixth floor of SKP in Beijing. When you walk into this Huaiyang restaurant, the first thing you will feel is the strong Jiangnan style. The decorations such as partitions, screens, and corridors reveal the charm of ink painting. The whole restaurant is elegant. Refined, as if this is the land of Yangzhou, the water town in the south of the Yangtze River. After the beginning of autumn, many places in Jiangsu, Zhejiang and Shanghai love to eat "June Yellow". Here I also tasted "June Yellow" for the first time. What is "June Yellow"? "June Yellow" is actually the baby of hairy crabs. Hairy crabs will molt more than 10 times in their lifetime. Each molting represents each growth. "June Yellow" is the last molting before the hairy crab enters the mature stage, and it is also the middle stage of the hairy crab from "juvenile" to "youth". The so-called wait until July and August to molt and grow, can mature into strong hairy crabs. Therefore, "June Yellow" is also known as "Boy Crab", and its weight is generally about 2 taels. Compared with the hairy crabs in September, it has the characteristics of crisp outer shell, soft inner shell, strong fishy smell and plump meat. There are many ways to prepare crabs in "Jingmeng in the Garden", and each dish is Yangzhou characteristic. Not only are the dishes beautiful in appearance, but they are also very peaceful and fresh in taste. The characteristics of Huaiyang cuisine are obvious. In particular, the aged Huadiao is drunk with June yellow, the wine has a strong aroma in the mouth, and the crab flavor is also full, which is a very good appetizer. Braised Gaoyou June Yellow with salted egg yolk. I only knew Yangcheng Lake hairy crabs before, but I didn’t expect that Gaoyou also produces crabs. Gaoyou’s special salted egg yolk is used to braise Gaoyou June Yellow. The glutinous rice is steamed with Gaoyou June yellow, with a slight aroma of distiller's grains, supplemented by Jinhua ham and ginger slices, highlighting the word "fresh". The spicy flavor of ginger slices has been removed, and the taste is very different. It is recommended to try it. Lion's head is a classic signature dish in Yangzhou cuisine. The lion's head stewed with crab and watermelon is crispy and delicious, refreshing and not greasy, especially the watermelon, which is the first time I have eaten. It has a smooth flavor and is fresh and elegant in Jiangnan. In the Yangzhou area, there is a custom of eating "Water Baxian" in the beginning of autumn. What are the Water Baxian? It is the traditional food in Jiangsu, Zhejiang and Shanghai, including the edible parts of eight aquatic plants, including water jasmine, lotus root, cress, gorgon, mushroom, water chestnut, water chestnut, and water chestnut. Huaiyang cuisine is rigorous in the selection of ingredients and uses techniques according to their aptitude, especially the seasonal freshness, and the proportion of raw materials and river freshness is relatively large. In this season, "Shuiba Xian" and "June Yellow" are chosen because the season is just right, and after this season, you will miss the best food. Huaiyang cuisine originated in Yangzhou and Huai'an, where the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River, with small and medium-sized lakes such as Gaoyou Lake and Baoying Lake embedded in it. Now that modern logistics is developed, we can also eat the freshest and most authentic Huaiyang cuisine in Beijing's "Jingmeng", which is really a kind of happiness. Crab season is here, are you ready? Pay attention to street light photography, let's eat all over the world together.

(Responsible editor:Cross-country)

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