冷锅鱼(Cold pot fish)

详细内容

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anewvariationofhotpotfood―fishcookedinboilingspicydecoctioninthekitchenandthenservedinacoldpotontable―savethedistinctivehotpotflavoursyetsparethegourmetsfromacauldronexperienceofbeingexposedtosteamingvapourofthehotpot.ithasgotastrangenameof‘coldpotfish’,thoughthedishissimmeringhotunderthesurfaceoftheoilyfilm.

inmyeyes,thecoldpotfishofferedbyzhuangzivillageisnoinferiortothatofthefamousthreeears(sanzhier),whiletherestaurantisalsoalaimedforitshotpotandsichuandishes.forchoice,thecoldpotfishhasthreeoffers(thewholefish,head-and-half-body,andfishhead)andthreegradesofspicyintensity(mild,normalandstrong),aordingtothepreferencesofguests.threekindsofflavoursarealsoprepared(crispsoybeans,greenpeppersandsaltedvegetableroots),tobeaddedtothespicysoupintinybowlsandtobesavouredinaompanimentofthefishmeat.afterthat,otheringredients―meatandvegetables―areputinthepotandcookedoveranoven.

therestaurantalsoprovidesfoodsstewedinsauce,whichmayserveasagoodappetizerbeforethemaincourse,andavarityofdim-sumsareremenedtopleteasatisfyingpalatialexperience.