The maid brought a pot of soup and placed it on the table. She slowly opened the lid. It smelled fragrant and full of umami.

"This is……"

Everyone was stunned and looked at the milky white soup base floating in front of them. The index finger was long and the whole body was white, and the appearance was dull. This is the so-called finale?

Wen Yiming moved his nose slightly, straightened his body, and said curiously: "Is this a specialty of Xiantan, a fish in the opposite world!"

"Yes, sir, it's true that you have good eyesight!" Master Liu raised his thumb and said, "The water quality of Xiantan is clear. The river is rich in this kind of small fish. It seems to be similar to ordinary fish in the pond. In fact, there is a world inside, everyone will know it once you try it!"

The maid distributes the soup to everyone. When she smells Yiming, she picks up the bowl. The milky white soup base emits a sweet fragrance. She makes her best pork bones. She tastes it and leaves a fragrance all over her teeth.

I picked up a fish and put it in my mouth. When I bit my teeth, I was chewed. Suddenly, something seemed to explode instantly, and the wonderful smell spread throughout the mouth.

“So many roe!”

Wen Yiming couldn't help but close his eyes, and a shocking scene appeared in front of him. The fish were moving upstream, and their small bodies kept jumping in the turbulent river water. They tried their best to strive for the upstream.

The sun shines on the snow-white fish scales, reflecting the flashes, so dazzling in the clear river water!

The fish suddenly jumped over and finally crossed the rapids to the smooth riverbed. They were exhausted and swung their last strength, and the golden points scattered in the water, sprinkling the continuation of life.

Fish roes burst out, and stars gathered into a torrent, instantly submerging themselves.

"good!"

Ling Tiancheng couldn't help but shout: "The flesh is tight and sweet. I didn't expect that the little body actually contains so many cabbages, which is extremely wonderful!"

Yan Sihai also echoed: "The fish roe are densely packed, delicate and sweet. The fish meat is cooked in broth and is extremely delicious. The fish bones melt in the mouth. It is delicious in the world!"

Master Liu saw everyone's satisfied expression and smiled: "The fish set out from Taihu Lake and went upstream. The faster the river water is, the happier they swim. The locals have a poem that praises: Plum yellow water rises and fish are fat, and the beauty is better than spring bass."

"It's not only that!" Hu Jianmin continued: "It's very rare to reverse fish. Every year, it's back to Taihu Lake and lay eggs, and only takes one route in Tiaoxi! And it's only going out during the plum rain days, so it's hard to find traces!"

Wen Yiming nodded. As the finale of Hu Jianmin as the finale for entertaining VIPs, he must have something extraordinary. He picked up a piece and savored it carefully and added: "In fact, many fish have to lay eggs against the current, but this fish is too small and does not have enough strength to expel the roe from the body."

"You can only use the power of running water to wash out the roe, which is also the reason why the roe is so delicious."

"There are also fish meat. It goes up against the current for a long time against the fish. It has little fat and is firm and delicate. It is naturally different from other fish. It has a unique flavor and a great taste."

Master Liu nodded secretly, but he didn't expect to meet such a high-level foodie today. He is young and has a sharp vision and can't hide anything from the other party's eyes.

After waved his hand gently, the maid gave another dish and introduced: "What the sir said is that the fish can be stewed and fried in oil. In my opinion, the fried fish tastes better."

Wen Yiming looked at the golden fish in front of him and picked up one. This time he looked more carefully. From the fins and the tail of the fish was penetrated through it.

After rosin frying, the fish meat is dried but not burnt, and the fragrance is everywhere, making the taste wide open and the mouth produces saliva. Most of the fish's golden roe occupies the body. After biting it, it will be crispy and delicious, leaving a fragrance on the lips and teeth.

Ling Tiancheng ate four or five pieces in a row before putting down the chopsticks and said with satisfaction: "It's such a delicious food! I didn't expect that the little fish was so fascinating. It reminded me of eating saury on a fishing boat in the Yangtze River a few years ago. I caught and cooked it now, and had a pot of clean water, and didn't use any seasonings."

"When it is ripe in an instant, you can dip some rice vinegar, or a little garlic and soy sauce, tear off the fish on your back with your hands and put it in your mouth. The taste... will never be forgotten for life!"

Hu Jianmin put down his chopsticks and smiled and said, "Blade fish is also a famous dish. In fact, Xiantan not only has reverse fish, but also mutton, which is also a rare delicacy."

He couldn't help swallowing when he said this, recalling: "I was lucky enough to go to the local area last year. It happened to be the peak season for lamb. The whole town seemed to be soaked in that wonderful smell of mutton!"

"Go to the most famous century-old restaurant, Zhang Yipin mutton is crispy but not rotten, and has a long aftertaste. A gourmet told me that the highest level of eating meat is mutton. I didn't think so at first, and since that time, I have believed it without doubt!"

Everyone laughed, and Master Liu introduced: " Raising fish and raising sheep are actually the same, it depends on that saliva!"

"Since Xiantan is called this name, the water of Tan is naturally extraordinary, clear and sweet, warm in winter and cool in summer. The sheep raised in the local area are called Hu sheep. The meat is tender and delicious. Whether it is fried, fried, cooked, or fried, it is a delicacy."

"There are beaches in Dongshan, with plump plants and trees. The sheep eat well and drink them well. They will definitely be in good health. Not only the mutton and fish, but also a delicious dish in the local area, eel!"

"But since the distinguished guest is so unforgettable to the Yangtze River Knife, then today is just right, and the second dish is Knife!"

"Take it seriously?" Ling Tiancheng looked excited after hearing this, and said excitedly: "Haha, today we are lucky to be able to eat swordfish again!"

He smiled without saying anything. Even if he had never eaten a knife fish, he could have heard many rumors. The knife fish before the Qingming Festival was at the estuary of the Yangtze River, at the junction of freshwater and seawater, with rich bait and tender meat. Due to the sharp decline in yield, rare things are precious.

The price of Yangtze River Knife exposed online is surprising, ranging from 6,000 yuan to 10,000 yuan. At the charity auction of Yangtze River Knife King held in 2012, a 325 grams Yangtze River Knife King sold a sky-high price of 60,000 yuan.

Yan Sihai took a sip of tea and said in memory: "The snow on the Yangtze River is like a wave, and the slender scales are splashing like a knife!"

"I was lucky enough to travel to the Yangtze River in the early years. It was Qingming Festival, and the spring water was warm, and groups of swordfish were rising upstream. In that season when peach blossoms were like water, the river waves were like snow, and the fishing boats competed for sails. When they returned, the boat was shining, and it really felt like vitality!"

Master Liu nodded and said helplessly: "What the distinguished guest said should be many years ago. At that time, there were still many Jiangdao. Now it is very polluted and its reputation is too great, so it is becoming increasingly rare. Originally, local fishermen could still eat it by themselves after they were caught. Now there are hundreds or thousands of people, so who can bear to bear it?"

"If you are not an expert, many people use Lake Swordfish as Jiang Swordfish, which has similar appearance and similar taste, which is difficult for ordinary people to distinguish."

After saying that, the maid brought the plate on the spot. Master Liu picked up a fresh knife fish that had been transported from air. He gently pinched the fish head with his two fingers, clamped the neck with chopsticks, stroked it hard, and shook it again. The whole fish bone was shaved off like a magic trick, and all the snow-white fish meat fell into the plate.

“Good craftsmanship!”

Ling Tiancheng applauded and shouted: "Master Liu is worthy of being a chef. When I was eating knife fish on the boat, the fishermen didn't need to cut open the knife and broke the belly. They just inserted a chopstick into the fish gills, stirring them hard, and rolled out the fish intestines. The fish still had a complete appearance."
Chapter completed!