# Start keeping a diary #824 The big fish head of Tianmu Lake Hotel

On Sunday, May 5th, Benniu Town, Changzhou-Dingshan, Yixing-Moon Bay, Xing Wu, Huzhou

At 9 o'clock, Zilun left Fenghelou Hotel in Benniu Town, Changzhou, and took us to eat shredded eel noodles. Zilun said that when friends from other places come, they always go to Mengcheng, Xinbei District to eat a bowl of Xie Gongyang eel noodles. This bowl of noodles is one of the ten bowls of noodles in Changzhou, but what I ate today made me disappointed. The noodles are not bad, the soup base is not fresh, and the shredded eel is boring. I put down my chopsticks before eating a bowl of noodles. There is still a lot of noodles left in that bowl, and I am unwilling to say to Xiaoshuai, "It's not too much worse than the bowl of noodles I ate at Sanpang Noodle Restaurant yesterday."

Zilun explained that today is the market day in Mengcheng, and many people come to eat noodles. We arrived late, and there was a lot of water in the soup. It certainly didn't taste as good as it did at seven o'clock in the morning. This explanation is acceptable. The early bird catches the worm, and the late one doesn't get anything delicious. At this moment, I deeply agree with Zhu Ziye's behavior of getting up early to catch the noodle soup in the novel Gourmet. But I am not willing to accept this explanation. Since it is a famous noodle restaurant in Changzhou, and it is one of the "Ten Bowls of Noodles in Changzhou", why is there no requirement for its own quality? If the standard is lowered if there are more guests, how did it become "Changzhou Ten Bowls of Noodles"? Are the diners in Changzhou so low and so lax in their requirements for noodle restaurants?

I left the noodle restaurant and went to Tianmu Lake Hotel, where I ate the famous fish head in Tianmu Lake at noon. President Shi of the hotel asked Qi Shuangxi to arrange a menu for us, complete Tianmu Lake aquatic products and Liyang specialty dishes. The menu was written on a beautiful round fan, and my name was on it, which moved me.

I have been to Tianmu Lake Hotel for many times, and every time I was warmly received by Chairman Shi and Qi Shuangxi. This time I came to study with Mr. Chong and friends from Changzhou and Shanghai, and I still felt the enthusiasm of Chairman Shi and the people in Tianmu Lake Hotel. It's just that I'm a little afraid to drink with Chairman Shi, and the scene that I immediately pour a glass of wine after drinking it happened on the dining table of Shi Dong of Tianmu Lake Hotel. There were about two or two liquors that time, and Shi Dongjing told me that I couldn't get rid of it and had to drink it. A stream of heat rolled down the esophagus, and I lay down. This time, I led the team to study, and I was sitting on the edge of Stone. It was impossible not to drink, so I had to drink as little as possible and drink red wine without touching white wine. That's it. I still drank my face purple, and my breath was uneven, so I couldn't breathe in my lungs. After drinking two bowls of fish soup, it eased a little, but I couldn't eat a few mouthfuls of the food on the back, which was a bit overwhelming.

Tianmu Lake big fish head covered with seal.

open the lid like this. This fish weighs 18 Jin, and its head is really big. The big fish head of Tianmu Lake. The soup is milky white, and the fish is crisp and tender like tofu pudding, fresh and delicious, elegant and long. The fish head is about 1 kg of wild silver carp in Tianmu Lake, lightly fried, stewed in lake casserole for more than 9 minutes, and seasoned with salt and white pepper. This dish was created by Mr. Zhu Shuncai, a culinary master in China, senior chef, Jiangsu Province, and is the first dish of Tianmu Lake Hotel in liyang city. The soup is milky, mellow, fragrant, meaningful and fragrant! ?

Shrimp in Tianmu Lake should be fished in the morning and eaten at noon, so you can experience the freshness of shrimp yourself.

saltwater lake shrimp.

Fish tendon stewed with safflower juice is also called high calcium bone. It takes more than twenty fish to make a dish. The soup is very fragrant, and the fish tendon has a naughty crisp taste.

roasted mandarin fish with broad beans. Fish also belongs to Tianmu Lake

What is rare is that there are still mandarin fish flowers and fish bellies hidden in the belly.

you can feel the firmness of eel meat as soon as you eat it, which is not the taste of the raised eel.

stir-fry shredded pumpkin. Crispy and sweet.

mustard tuber is very tasty here

black rice wild vegetable cake.

A meal is wonderful. Tianmu Lake is so delicious. I ate a lot of food and drank a lot of wine. Shi Dong can drink, so can my friends in Changzhou who went with me, and they do the same thing in a city, so they drink a lot with Shi Dong. One of them is Tianmu Lake's son-in-law, and he drank a lot with Tianmu Lake celebrity Shi Dong. At 14:3, a group of people who ate and drank delicious food bid farewell to Shi Dong and Shuangxi, and were divided into two groups to go back to Changzhou and Huzhou, leaving Tianmu Lake reluctantly.

On the way to Huzhou, I stopped at Dingshan, Yixing. Shuai Shuai was going to visit a friend to see the purple sand tableware, and after seeing the tableware, he went to a purple sand craftsman to see the teapot. The teapot is so expensive, you can't afford it at first glance. However, through chatting with craftsmen, I learned some common sense of teapot, which is a very beneficial learning opportunity. The craftsman said that Yixing people generally don't make green tea in a teapot, and even if they do, they won't cover it. Tieguanyin, oolong, black tea, rock tea, black tea, Pu 'er, etc., that is, fermented and semi-fermented tea tastes better when brewed in a teapot.

For dinner, Mr. Zhang, the owner of tableware, took us to a farmhouse, stopped in the mountains and had dinner in Zhou Xia Hotel. This meal is also average. I think the master's skill is average, and his taste ability is really at the level of farmers. The multi-color and heavy sugar is the characteristic of his family's dishes, and the umami taste is also much worse.

Fried vegetables with eggs

Broad beans

Shi Wa

Radish and old duck soup

Braised fish in brown sauce

Fried pork liver

Sleeve

Wild mushrooms

Kitchen

Next time, you must change to another

drive to Huzhou after dinner, and arrive in Wuxing after eight o'clock.