Where is the specialty of Yanbu’s “Candy Feast”?

Yanbu "Autumn Ketchup Feast"

Now you can taste Yanbu's famous "Autumn Ketchup Feast" at Juhao Food in Yanbu Global Seafood Market. The first dish to appear is the "Steamed Cangchi with Soy Sauce". The candel that has been soaked in rice washing water retains its original green color after boiling, and the rice washing water also removes the astringent taste of candel. Candega has thin skin, smooth flesh, few seeds, and a sweet taste. The original way of eating can best reflect the tenderness and sweetness of candel. Just "chilled candel", the chilled candel is dipped in mustard and soy sauce, which is cold and stimulating in the mouth. It perfectly interprets the characteristics of candel such as green color, thin strips, softness and few seeds.

Stuff the candel with fish scales and stuff it with fresh fish meat, wrap it in lotus leaves and steam it to create the "Lotus-flavored candel." The freshness of the fish is paired with the sweetness of the candel. Simply the best match. Eggplant and melon can absorb oil. "High-residue braised candel" uses fresh fat meat to fry into meat residue, and then stews candel together. The eggplant and melon, which has absorbed the aroma of oil and pork residue, have a special flavor that reminds me of the scent of sesame oil when my mother fried lard when I was a child.

According to Feng Zanbo, who designed the dishes of the "Candy Feast", besides not being able to make candel as a soup base, more than a dozen candel dishes can be made here, such as "Secret Candel with Salted Fish", " "Curry Fish Cloud Boiled Candy", "Candy Steamed with Cured Goose", "Fish Intestine Boiled Candy", "Tinfoil_Candy" and so on.

The master taught me the way, and the best time to eat candel is between mid-May and October every year. It’s best to pick candelas whose melon stems are not bursting and are of moderate shape and size. When cooking candel at home, soak the candel in rice washing water before cooking to remove the astringency and keep its green color. The smoothest and most delicious part of candel is the small section hidden inside the head of the melon. Don't cut it off quickly.