Cai Lam’s food article?

Cai Lam, a famous writer and gourmet, is known as the four great talents in Hong Kong together with Jin Yong, Ni Kuang and Huang Zhan. Many of his articles are about food. Below is what I compiled for you, I hope you like it.

Chapter 1: Eating raw fish while studying abroad

When I studied in Japan, I was working part-time. When I was poor, I had the same piece of salted fish three times a day and nine times a day. Just ate a lot.

Sushi is the most expensive, so at first I only chose the cheaper MAGURO, which is dark red in color. Hong Kong people still look down upon it, but the "real tuna HON MAGURO" caught in the Sea of ??Japan is more flavorful than the tuna belly TORO shipped from India or Spain in recent years. It is sometimes marinated in soy sauce and sliced. The table is high-end food. If you talk to Japanese people about eating sashimi, if you say that you admire MAGURO, they will be in awe.

In fact, TORO is too oily and greasy, and it is not as good as "SHIMA AJI". This fish is cheap and good, but not many people know how to eat it.

When the Japanese eat fish, they have to cut it neatly and beautifully, and throw away the fattest fish oil on the belly. I asked the master to scrape off the layer of TORO fat and burn it with a gun. It is extremely delicious. .

Katsuo KATSUO can also be eaten raw, but the skin and belly must be burned. I have seen domestic people eating it raw, which is a bit scary, because the skin and belly of bonito are There are parasites all over the belly, especially in the belly. The parasites grow up and turn into yellow sores, which cannot be cured without burning. The dried bonito becomes as hard as wood and is commonly known as wooden fish. The shreds scraped from the wooden fish can be cooked in soup or placed on top of tofu. When soy sauce is poured on it, it seems to move.

Eating yusheng is already a part of life for Hong Kong people, and they are very familiar with it. I won’t go into details about other fish, but I will talk about some of the weird ones I tasted when I was studying abroad.

In Hokkaido there is a fish called "Hakkaku". The body of the fish is really octagonal, with eight raised scales. You won't believe it until you see it. This fish is skinned and sliced ??into sashimi. Although the meat is not Lots of it, but very sweet.

There is a kind of stone fish in Hokkaido, called GOKO. It sticks to the rocks all its life and does not move. It does not need to swim. Its bones degenerate, leaving only cartilage. It is cut into pieces and cooked in soybean soup. The taste is and tastes good.

The most ugly one is OKOSE, which is called "Tiger Fish". Legend has it that when a hunter goes up the mountain, he must bring this fish with him because there is a monster in the mountain, a mountain god named Ugly Girl. When he encounters her, Take out the dried tiger fish. When he found someone uglier than himself, he was overjoyed and let the hunter go without eating him. In real life, cutting tiger fish into sashimi has a faint fragrance and is very delicious.

Speaking of ugliness, the stone fish "ANKO" is also quite impressive. When I first arrived in Japan, there was one hanging on an iron hook outside a restaurant in Shinjuku, which was half a person tall. Because it has cartilage all over its body, once it leaves the water, the weight of the meat will crush the gallbladder, and the whole fish will be thrown away. It is divided into seven parts: 1. Liver, which can be eaten raw or cooked. 2. Shark fin. 3. Ovary. 4. The fleshy breasts include cheek breasts. 5. Stomach. 6. Gills. 7. Skin. Putting each part into a pot and cooking it is called "pot ANKO NABE".

The one called MANBO is "Sunfish", which means SUNFISH in English. It is as round as the sun. There are two giant wings at the tail, with thick skin and little meat. The sashimi of sunfish is snow-white in color and has a very unique taste. It feels good after you are used to it. You can also cook it with black soy sauce and soak the skin in vinegar.

Talking back to fish with a relatively normal shape, salmon is called "salmon" in Japan and is divided into white salmon, sockeye salmon and king salmon. To this day, salmon can still be seen swimming in from the sea to spawn in rivers. But it was now deformed, its lower jaw was upturned, and it was so hideous that no one dared to eat it, except grizzly bears.

The Japanese have long known that salmon is full of parasites, so they never eat it raw. Most of it is salted, sliced, burned or boiled. This was my main food when I was poor. I eat salmon roe IKURA as soon as I get my salary. Fresh and not too salty, it is a delicacy in the world. But I rarely taste it. I only ate it once in the "Murakami Banquet" made in Niigata Prefecture, which included salmon head cartilage, called "Hyoku", pickled in vinegar, and salted stomach and Intestine, one and twenty-two items.

The belly of salmon is called HARASU. In the past, it was cut and thrown away, but now it is sold in bags. It is the fattest and most delicious, and even high-end sushi restaurants will burn it for you. I bought it from Tsukiji Fish Market and just fried it without adding any oil. It is also a food for immortals.

Like salmon, there is the sweetest and most delicious catfish in summer, which swims back to the stream to lay eggs. Taiwanese call it sweet fish. It is strange to say that when you catch the live fish with your hands and smell it in your nose, there is no fishy smell at all, and you can even smell a smell like cucumber.

Catfish is usually eaten grilled. I believe everyone has tried it. The rare thing is that its intestines and liver are marinated in pasta sauce, which is called URUKA. The bitter taste is very satisfying.

When it comes to offal, the biggest misunderstanding among Hong Kong people is that fish roe is called crab roe. The refreshing and crunchy texture comes from flying fish. Another piece of very hard Japanese people call it "the son of number", which is the egg of the fish.

The most famous fish roe is the mullet, also known as "mullet" or "mullet", which is divided into fresh water and salt water. Only larger marine fish can make mullet roe KARASUMI, which the Japanese call "Tang Mo", which looks like the ink sticks imported to Japan during the Tang Dynasty.

Later, it spread to Taiwan and was promoted by them. Most people think that Taiwan first learned to eat mullet roe.

The most precious fish roe I have ever eaten is that of puffer fish. It is pickled with salt and takes three years to detoxify as an appetizer. There is nothing special about it, it is just salty.

Of course puffer fish is not to be ignored. First, the meat is used to make soup. The sweetness is addictive once you eat it. The amazing thing is that it doesn't smell fishy even when it's cold. When eating sashimi, the first time I felt that the meat was very hard and there was not much to eat, but after the second or third time, after chewing it carefully, my mouth was full of sweet juice, and I realized why I had to fight to the death to eat it.

Sin, sin. I also tried the whale, which is full of treasures. The subcutaneous fat is called bergen, because it looks like fatty pork. The small intestine is called Baixun, the stomach is called Dingzi, the kidneys are called Douzang, and the penis can also be eaten, but the meat at the tail is the most beautiful, no worse than TORO, and you understand why the Japanese love it so much.

I have eaten countless fish in Japan. It is good to eat it raw, but cooking it with sake and soy sauce is not inferior to the steamed fish of Hong Kong people, especially the "KINKI" fish. "Zhici", a layer of fat under the skin, never tires of food.

There are countless fish, too many to list one by one. After studying abroad, I wandered around various countries. On the one hand, I worked for filming and went overseas to eat fish.

Chapter 2: Noodle Crazy

I can’t remember when I became a noodle crazy. All I know is that since I was little, my mother has asked me to eat free rice, and I have always pushed back and forth. When I met someone, I would grab it, fearing that my brothers and sisters would wipe out all the food first. "Can I feed you noodles every day, three hundred and sixty-five days a year?" Mom asked with a smile. I nodded vigorously and seriously.

When I went abroad for the first time, I arrived in Kuala Lumpur. The empty space opposite the Federal Hotel was a taxi stand, specializing in long-distance taxis to Cameron Highlands. Three or four people I didn’t know could take one. Late at night, I saw a stall called "Droozoo" serving taxi drivers. I was hungry, so I ate a plate of it. It was so delicious, and I became even more poisonous from then on.

It is a kind of Fujian fried noodles, which is only available in Kuala Lumpur. When I grew up, I went to Fujian and never tasted anything with the same taste. First, there is the noodles, which are different from ordinary yellow oil noodles. They are thicker than Japanese udon and cut into long square strips.

Put in a lot of lard and stir-fry while sprinkling earth fish powder and lard residue. The aroma is imaginable and sweet. It is drizzled with thick dark soy sauce, just like Hainanese chicken rice. kind.

The ingredients are only a few small pieces of squid and meat slices, stir-fry until cooked, sprinkle a handful of broccoli, bean sprouts and lard residue in, put the lid on the pot, let the sauce simmer into the noodles, open the lid, After a few more rummagings, a plate of black and oily Hokkien fried noodles is ready.

After I have a girlfriend in Kuala Lumpur, I go back again and again, and eat Hokkien fried noodles after I finish. There is one stall behind the bank, one stall in the satellite city of PJ, and the most famous "Golden Lotus" in Petaling Street. ".

I also liked the wonton noodles I first encountered. I remember it was a hawker stall from Guangzhou in the "Big World Amusement Park". The stall owner and waiter were all handled by one person. Even the factory takes care of it. In the morning, they make noodles with bamboo sticks, in the afternoon they make soup with pork bones and earth fish, and in the evening they sell noodles. He was also in charge of the Propaganda Department, knocking the bamboo pieces loudly.

The soup and noodles are both authentic, but the barbecued pork is different. The pork is entirely lean, coated with maltose, and burned until it is only red, not charred. Because there is no fat, the red and black effects cannot be achieved. Since then, it has been passed down through generations that the barbecued pork used in Nanyang's barbecued pork noodles is dry and thin. Some hawkers are not good at their craftsmanship, and the food is terrible. However, this unpleasant taste has become a nostalgic thing, and they will come here to eat it.

Nanyang’s wonton noodles have become unique. What I like to eat is dry, with black vinegar, soy sauce, tomato sauce and hot sauce on the empty plate. The noodles are well-drained, mixed with sauce, and topped with a few strips of cabbage that are neither fat nor beautiful in the Nanyang weather, and a few slices of snow-white and reddish barbecued pork.

In addition, a small bowl of soup is given. There are a few wontons in the soup. They are wrapped very small, with more skin and less filling. The fatal temptation was to eat a lot of lard residue and the sweet and sour green chili in the small soy sauce. With these two things, you can eat three dishes in a row without adding any ingredients, because the portion of noodles is not big enough. many.

When Japan arrived in the 1960s, their economy had not yet taken off and people's livelihood was quite poor. The station at Shinjuku West Exit is made of wood. When you walk out, there are wandering girls under the bridge. Their midnight snack is ramen from a hawker stall.

Let’s try a bowl. What kind of noodles are they? Hard noodles. The soup in that bowl has no meat flavor at all. It’s all made of soy sauce and water. Of course, it contains a lot of MSG, but the price Cheap and the best choice.

The Japanese ramen that everyone eats today is the result of decades of continuous improvement before the emergence of pork bone soup and soybean soup base. If you eat the original Japanese ramen now, you will definitely spit it out.

Instant noodles were only invented in that era, but it can be said that they are as delicious as today’s products, so they become addicted to them, or forced to eat them! It was the cheapest and most convenient food at that time, and it was at home. I buy them in boxes, with 24 packs in one box. I am young and have a big appetite, so I eat five or six boxes in a month.

What? Eat all instant noodles? That’s not bad at all. As soon as my salary is paid, I’ll treat myself to guests. My friends who come here don’t know how expensive things are in Japan. One meal often consumes eighty-nine-tenths of my income. , the rest is transportation expenses and instant noodles.

The most original instant noodles, in addition to the packet of MSG powder, also had two pieces of dried bamboo shoots wrapped in transparent plastic paper. It was more luxurious than today's instant noodles without adding any ingredients. Remember, you don't have to cook it, just soak it in boiling water. Doctors advise that eating too much MSG is harmful to the body. There are also rumors that there is a layer of wax on the outside of instant noodles. If you eat too much, it will accumulate in the stomach. It’s all nonsense. Instant noodles are a gift. I’ve been eating them for decades and I’m still living well.

When traveling to South Korea, their noodles are made from grains and are hard and tough. It was the first time in my life that I ate a large soup bowl of cold noodles. There were a few pieces of ice floating on the top. The waiter cut it off with scissors before swallowing it.

But this kind of noodles can also be addictive, especially dry noodles. Mixed with spicy, fragrant and sweet sauce, you can never get tired of eating them. I still like them very much. They are also made into instant noodles and are often eaten. Buy and eat.

As for the "spicy" instant noodle soup, I stay away from it. Although I can eat spicy food, I cannot drink spicy soup. My throat will become red and swollen when I drink it, and I will cough desperately.

Jajangmyeon, the national food of Korea today, is a specialty of immigrants from Shandong. When you walk into a restaurant, you will hear the banging sound of ramen as soon as you order noodles. There is no ingredients, just a ball of dark sauce, plus a few slices of onions. Eat and eat, and it has become the favorite of Koreans. When I go abroad, what I want to eat the most is this bowl of fried bean paste noodles, just like how Hong Kong people miss wonton noodles.

Speaking of which, I remembered an episode. Among our group of friends, there was a painter who broke an arm in elementary school. He was an orphan and fell in love with the daughter of another overseas Chinese. We went there on his behalf. My girlfriend's father acted as a matchmaker, and the guy said that my daughter was going to marry a man who knew how to make ramen. We were furious and said, "You know clearly that our friend is one-armed. How can you win over him?" He said he was going to beat her up, but the father ran away. .

When I went to Europe, I realized that Italians love noodles so much, but they don’t call them noodles, they call them noodles. You eat whatever you are; although the Italians eat pasta, it is completely different from ours. They cook the pasta and rice half-cooked from the beginning, saying that it has the best "tooth texture" or "bite" "Yes, I don't agree with it at all.

The only thing that is acceptable is the "angel hair" ***Capflli D'angelo***, which is similar to wonton noodles. Later, after living in Italy for a long time, I was able to appreciate their thick noodles, so-called spaghetti.

It is not easy to make delicious spaghetti. Usually, it can be perfect by following the instructions printed on the paper and adding an extra minute or two. There is a kind of Mediterranean shrimp in Italy. The head turns black due to freezing and the meat is a little moldy. But don’t underestimate this kind of shrimp. Use a few of them to mix with pasta, it’s a delicacy in the world.

Other shrimps will not work. Using Hong Kong shrimps, even if they are alive, they don’t have that Mediterranean seawater taste. It sounds abstract, but those who have tried it know what I'm talking about.

There is also pasta sprinkled with mullet roe, but Taiwanese people don’t know about it and think that only Taiwanese and Japanese people eat mullet roe. Spaghetti sprinkled with cheese powder will never blend with the pasta itself. The cheese is cheese and the pasta is powder. However, there is a cooking method where a piece of cheese as big as a chef's chopping board is dug deep into a cauldron. The most delicious pasta comes when the pasta is cooked and mixed in.

I went to the former Yugoslavia and could not find pasta. Later, after living there for a long time, I learned that there is a kind of shredded chicken noodles, which are as thin as toothpicks and as long as toothpicks, and are easy to cook. Boil the soup, sprinkle a handful into it, and it's ready. Since there is no wonton noodles to eat, I just treat it as it is. There is little soup and lots of noodles, which comforts my homesickness.

I went to India and found the Indian fried noodles that I loved when I was a kid. It is fried with a lot of tomato sauce and soy sauce. The only ingredients are broccoli, cooked sweet potato cubes, bean curd and a little bit of mutton. I like it when the noodles are completely fried. But I couldn't find it. It turned out that the Indian fried noodles I ate were invented by Indians who immigrated to Southeast Asia.

In the years when I lived in Taiwan, I ate the most noodles. There was still a Fujian tradition back then. The fried Fujian noodles were very authentic. Of course, they used yellow oil noodles and a lot of ingredients, including pork slices. , squid, oysters and eggs. Stir-fry until half-cooked, add a large bowl of soup, cover, and simmer until cooked. It's really delicious and you'll enjoy eating it.

The noodles made by the locals are called Qiezi noodles, and the so-called cut means "Lu". Cut, or you can really cut it. Slice pig lungs, pork liver, smoked black fish, etc. into random slices. It is also called "black and white cut". Sprinkle with shredded ginger and drizzle with thick soy sauce as a topping. It is very rich and is my favorite. One who never gets tired of eating.

What they do best is of course the Danzi noodles of the "Du Xiaoyue" school. The noodles are cooked, and then the minced meat sauce is poured on by small teaspoons. This tradition is still preserved to this day. There must be a vat of meat sauce on the noodle dumpling, and when eating it, a tribute ball or half a braised egg is added. Some bean sprouts and leeks are also added to the noodles. The most important thing is fried shallots, which Hong Kong people call dried onions. , only with this thing can it be fragrant.

When I returned to Hong Kong to settle down, I also ate noodles made by Shanghainese. There were no eggs or alkaline water, and they were not fragrant or chewy. I think this kind of noodles has no taste and is just a substitute for rice to fill the stomach. But my friends in Shanghai definitely don’t agree and scold me for not being able to appreciate it. Of course I don’t care.

The best thing about Shanghai noodles is the thick stir-fried noodles with thick oil and red sauce. There is a lot of broccoli and very little meat, but I like it very much. As for their braised noodles, they are boiled. It has to be soft, I have no interest in it. Jiaotou is equivalent to a small dish. Have a big bowl of tasteless noodle soup, top it with dishes, and it's done. I don't think there's anything special about it either.

My favorite is the noodles mixed with scallion oil. Cut the scallions into sections, fry them in oil, and then mix them with noodles. No ingredients are added. It is very delicious. It's a pity that when I go to a Shanghai restaurant and order this kind of noodles and ask if it's made with lard, everyone shakes their head. For noodles mixed with scallion oil, instead of using lard, it is better to eat styrofoam. There is also a workaround, that is to order another braised pork leg, scoop out the lard, and use it to mix the noodles.

Hong Kong has all kinds of noodles, but Thai dry noodles called Ba-Mi Hang are rare. I have repeatedly advocated this kind of street snack. Nowadays, there are several families in Kowloon City who are willing to make it. Lard, sear minced pork, pork liver and pork balls, sprinkle with fried shallots and minced garlic, add a lot of lard residue, and countless other ingredients. The noodles are just a handful, which is my favorite.

When you want to eat noodles and you go crazy, you can make them yourself and eat different noodles for breakfast every day. I have trained my housekeepers so much that they can go back to their hometown and open a noodle shop. I make wonton noodles on Monday, Hakka tea-oil noodles on Tuesday, beef noodles on Wednesday, fried noodles with soybean paste on Thursday, braised noodles on Friday, Nanyang shrimp noodles on Saturday, and Cai's fried noodles on Sunday.

Cai's Fried Noodles inherits the tradition of Fujian Fried Noodles. It uses oil noodles. First, sauté the garlic with lard until fragrant, then put the noodles into the pot and fry them randomly. If the noodles are too dry, add soup and simmer. Then fry again until dry, beat two or three eggs and mix them with the noodles. Now add sausage slices, fish cakes and shrimps, fry again. When the ingredients are cooked, add thick dark soy sauce and fish sauce to reduce the flavor. At this time, you can add bean sprouts and leeks, stir-fry again, cover the pot, simmer it, turn off the heat, and it's done.

I am also eating noodles in my dreams. When a person is so full that he can no longer hold anything in his stomach, the Chinese say they are full by patting their belly; when the Japanese say they are full, they place their hands on their necks; when the Spaniards say they are full, they point their hands to their ears to indicate that they are so full that they are flowing out of their ears. Most of my dreams involve noodles coming out.

Chapter 3: Fish to eat while traveling

Take a boat from Kokura, Japan, to Busan, South Korea, then take the train, stop at one stop to enjoy local seafood, and finally arrive in Seoul ***Seoul Today***.

Japan has over-harvested and there are fewer fish and shrimps, but South Korea is still plentiful and the price is extremely cheap. When you see live fish in the fish tank, you call the waiter to come and eat them. Japanese people rarely eat fish offal as sashimi, but Koreans eat them all. The intestines and liver are very delicious when eaten raw. The former is crispy and the latter is soft and sweet.

They started making gold pickles, marinating the raw fish intestines in cabbage, which gave them a complex flavor, which is also a kind of culture. The strangest thing is that the stingray is pickled and fermented. It smells extremely bad, but once you eat it, you become addicted and want to eat it again.

There is another kind of moray eel that lives on the bottom of the sea. When it opens its mouth, there are floating animals to eat. Its eyes gradually degenerate and become blind. Its body also undergoes changes and its bones are gone. The fishermen picked up a handful of dozens of eels, made a fire with straw, and threw the eels in. After a while, the skin was burnt. He grasped it tightly and pushed it forward, revealing the white meat, which was eaten as it was. It was not tough at all, but had a bite, and when chewed carefully, there was a sweetness, which was very delicious.

When I go to Europe, the main dishes on the menu always have a choice of fish or meat. I never order the former. Because foreigners eat fish, there are cod HAKE, grouper, SEA BEAM and the same family RED SNAPPER, mackerel MACKEREL, yellowtail YELLOW TAIL, sole and seabass. Of course, the most common ones are salmon and Got tuna.

The fish is wild, very fresh and sweet, and it is not guilty in itself, but I dare not learn how to cook it. It is either grilled or boiled, never steamed. And it doesn’t matter how you make it, you must squeeze lemon juice in. These two ingredients do not match each other. It is a bad habit left over from cooking stale fish in the past.

In the United States, we sometimes see colorful trout swimming in the water, which are called "rainbow trout". I was so happy that I bought it and steamed it. The meat was rough and the taste was weird. I couldn't swallow it.

I thought there was no fish to eat, but when I arrived in the Netherlands, I saw street vendors selling herrings, which were pickled and fermented and eaten whole. I tried one tail, ah, it's extremely sweet and plump, and it's not fishy at all. It's really delicious.

The pickled Portuguese favorite, Macau people call it "Macau", I'm sorry, I don't feel the taste. On the contrary, when we were in Portugal, during the Sardine Festival, everyone did nothing but celebrated. They ate the cooked sardines, which had fine meat and lots of oil. They were really treasures.

When I arrived in neighboring Spain, what impressed me most was the young moray eels. Use an earthenware bowl, heat it up, add olive oil and a lot of garlic, cover it, turn off the heat, and bake the fish in the residual heat. The deliciousness is still unforgettable.

On the small island of IBIZA, there lived a group of old hippies. They traveled around and enjoyed delicious food. After settling in the local area, they opened a seafood restaurant. The selected halibut FLOUNDER was only sold at its edge. You can grab the long bones and chew the young meat and jelly-like isinglass around the bones. This is a delicacy that cannot be eaten by other fish.

Scottish salmon is delicious after being smoked, but other than that, it is not very tasty when boiled or fried. FISH'N CHIPS in the UK, they can't live without this fish for a day, but I have never lived there for a long time and don't know how to appreciate it, because the fish used is not fresh.

When I went to Italy, I learned that they also eat mullet roe, salted and dried, crushed and sprinkled on pasta.

Among the mullet roe, the best quality comes from a Greek island. It has been bought by famous French stores, sealed with wax, and sold for more than gold. The French also slice it and send it to wine.

But among the caviar in the world, the most precious is of course caviar. Sturgeons swim from the sea into Sichuan. On the banks of the Volga River in Russia, fishermen catch big sturgeons, even the belly, and take out the roe without adding salt. They just drink strong vodka and eat it one by one with their hands. This life is not in vain.

If octopus can also be regarded as a fish, then the octopus from the countries around the Mediterranean is the most delicious. Clamp it with an iron net, burn it on charcoal, add olive oil and salt, and it is indispensable. lemon juice. I found that it was not hard at all. The Mediterranean variety is different from other types and cannot be compared. If the octopus bought in the Hong Kong market were cooked in the same way, it would be as tough as chewing the sole of a shoe.

The Bouyepest fish soup eaten on the seaside of Marseille is completely different from other places. It is cooked with miscellaneous fish caught by fishermen in the sea that day. Those breeds are unique to Marseille. There is no need to use the word "drink" in soup, because drinking soup is only part of the meal. The main thing is to eat the miscellaneous fish fished out of the soup, which is extremely sweet.

On the beach in Istanbul, Turkey, I saw fish being sold on fishing boats. They were roasting them over a fierce fire, and they were not afraid of the boats being burned down. All kinds of fish, mainly mackerel, are grilled and sold one by one. Since they were caught on the same day, they are still affordable.

Back in Taiwan, the most delicate and fragrant meat is their "Hua Tiao". This is a kind of mudskipper that lives in the mud and looks like the mullet from Macau. But ten times sweeter. Use a few tails to make the shredded ginger soup, which is already sweet and does not require any MSG. There is another way to eat this kind of fish, which is to grill it over charcoal, but the restaurant thinks it takes too much time and has gradually been lost.

The tuna TUNA sold at Tsukiji Market has been frozen like a big egg because it has been transported for a long time. The head and internal organs are removed to prevent it from rotting. But in Donggang near Kaohsiung, bluefin tuna can be caught not far from the sea. The internal organs are still fresh and can be used in various dishes, such as braised fish intestines, boiled hearts, steamed livers with garlic, and boiled fish backbones. In the soup, suck the bone marrow in the middle and roast the fish head until the eyes are as big as apples. People who love fish eyes will be happy.

Mandarin fish, catfish, fish, white fish, Wuchang fish and sea bass from the mainland are famous all over the world, but for me, a person who didn’t grow up eating them, I don’t quite understand them. appreciate.