The only hotpot restaurant in Taizhou that serves pufferfish! I am not afraid that you will be poisoned, but I am afraid that you will be addicted!

Have you ever eaten puffer fish? Do you dare to eat puffer fish? Do you dare to eat puffer fish raw?

Because of the highly toxic nature of the body, people often talk about "pufferfish" being discolored. The toxicity of puffer fish is equivalent to 1,250 times that of the highly toxic drug sodium cyanide, and only 0.48 mg is needed to cause death.

The poisonous nature of pufferfish also casts a mysterious veil on its delicacy, but for gourmets, it is precisely because pufferfish is poisonous that it greatly increases the irritation of eating it.

In Taizhou, there is a restaurant that is keen on introducing novel dishes. Recently, the word pufferfish appeared on its menu. Not only can it be eaten raw, but it also combines Taizhou people’s favorite hot pot with pufferfish, creating a wonderful combination. chemical reaction.

In order to ensure the safety of guests eating pufferfish, the boss specially hired the apprentice of the first pufferfish expert in Sichuan to go to Jiangsu to systematically study pufferfish processing for several months before launching this dish. As for how to taste this delicacy, this store also offers three unique options.

It is most delicious to eat raw pufferfish slices dipped in a little vinegar or mustard. Because it is freshly killed, the freshness of the fish is completely preserved. The fishy smell you are most afraid of when eating raw fish fillets, but the puffer fish has no fishy smell at all. Instead, it is slightly sweet.

The cod liver highly recommended by the boss is the most essential part of the puffer fish. After boiling it, put it in your mouth and chew it slowly. It has a smooth and tender texture but without losing its elasticity. It is really a wonderful experience.

The pufferfish’s skin is densely packed with small spines, which taste a little gritty when eaten. In fact, these spines are mainly composed of degenerated fish scales, which are rich in collagen.

Boil it in a hot pot, wrap the spiny skin with the smooth inside, and eat it in one bite. This is how gluttons eat puffer fish skin.

If you want to taste the delicacy of puffer fish when eating hot pot at this restaurant, be sure to choose the mandarin duck hotpot. This is not because you are afraid of spicy food, but because the fish bones are boiled into the clear soup to add a touch of umami.

ps: All the puffer fish in the store come from artificial breeding bases in Jiangsu and Zhejiang. They are freshly flown to Taizhou. The puffer fish is so precious that the store has a limited supply of 50 pieces per day, and each table is limited to one serving.

Before the puffer fish, this old hot pot restaurant had launched many innovative dishes, which were widely praised by diners. It also prepared for this heavyweight puffer fish.

Inside the meatballs are scallions that the boss personally found in Inner Mongolia. Because the growing area is scattered and the yield is not high, it is basically picked fresh and transported to Taizhou by air, with the cost being as high as 70 yuan per pound. The boss said that many people don’t understand why they have to compete with a chive, but they just want to make the best details of the dishes.

The first restaurant in the country that throws rabbit heads and duck heads into hot pot and cooks them. The rabbit head and duck skull are cooked by the chef in the store until they are 80% cooked and then marinated. I originally thought that after cooking, it was just a high-temperature version of braised vegetables, but I didn't expect that the combination of the spiciness of hot pot and the aroma of braised vegetables would have such a wonderful impact on the taste buds.

A favorite among spicy food addicts. The chef relaxes the beef by beating it, allowing the seven different flavors of chili noodles to be better integrated into the beef. And the beating here is not a meaningless waste of energy. The time the chef spends on beating will be rewarded when you put it in the hot pot and chew it in your mouth 40 seconds later - the tenderness of the beef, the aroma of the hot pot, The spiciness of the chili noodles satisfies everything in an instant.

At the beginning of the opening, the boss introduced the Longfengchengxiang which is seasonal crayfish and fat beef. In autumn, it was changed to a combination of braised duck head and thin slices of beef. Customers always order this dish every time. A sense of freshness.

Whatever other hotpots have, they also have here. Whatever other hotpots don’t have, you can find them here. You have only seen the Barbie doll wearing a cake dress to celebrate your birthday, but you never knew that there is a graceful lady wearing a snow dragon, three ribs and a fat cow.

The best keel from the back of the pig is used. Not only can the meat and bones be easily separated and convenient to eat, but the keel is also the richest in calcium. The ingredients are carefully mixed with red oil and then served directly on the table in one piece. The longest one is 22cm long.

The pineapple fried rice is perfect, paired with green beans, carrots, eggs, and corn. Only the sweetest part of the pineapple flesh is selected to add a refreshing feeling to the fried rice. The faint taste of coconut milk in the mouth is lingering, and it is already there before you know it. One bowl to eat.

We had a great time eating this day. The bottom of the pot had been cooking for three and a half hours without us even realizing it. Looking at the oil that was still clear and without scum on the surface in front of us, we felt more at ease with the bottom of the pot. point.

The antique decoration complements the store name Fengwang Longmen. The landscape inside the store makes people relax unconsciously, and eating hot pot becomes a leisurely and leisurely thing.

The boss is a very imaginative person. He said that he doesn’t like to take the usual path, so he wants to introduce the most novel dishes while retaining the traditional pot bottom craftsmanship, while pursuing excellence in the ingredients themselves. After this hot pot trip, we really felt the boss's love and passion for hot pot.