Drizzle the fluffy wet neem flowers, the southern wind tree tree ripe loquat.
The seasonal fruits in the south always make people look forward to it. The listing of loquats seems to herald the arrival of early summer in Fujian. Just thinking about loquats, a friend sent me a box of white pear loquats . I only heard that white loquats took a short time to pick, and they were the nobles among loquats.
The difference from the yellow loquat is that the skin color of the white pear loquat is gentle off-white. The juices are plentiful and the flesh is crystal clear. took a bite of the thick pulp, one bite at a time, and the mouth was instantly filled with a sweet taste, which made people unforgettable.
After chatting with friends, I found out that this box of white pear loquats was purchased from the restaurant "Putian", which is the Michelin one-star restaurant - Putian PUTIEN, which made the best of Putian cuisine.
Speaking of this restaurant, my first encounter with it is still quite related. A few years ago, I went to Southeast Asia with my friends. In the early days of our trip, we were very interested in Malaysian food, and we never tire of trying local restaurants.
But when we arrived in Singapore, we were completely unable to eat exotic flavors and just wanted to eat authentic Chinese food. On the night of the landing, we searched the public for the highest rated Hokkien cuisine, and went straight to the one-Michelin-star "Putian" from the airport.
It can be said that this is the most original and authentic Fujian cuisine we have eaten in a foreign country, so that I have been thinking about it since I returned to China.
The food consultant of "A Bite of China" once commented on Putian cuisine: "Putian cuisine is the same as other local cuisines. If you want to go to a metropolis, it is urgent to improve the cooking standard and change the way of presentation" But he has eaten "Putian" in Singapore Later, he said, this is "local flavor refinement" . This store has made Putian cuisine a classy place.
I miss "Putian" so much, it is because their family never spares the cost of good ingredients, Seaweed, Dotou razor, Nanri abalone and other seafood shipped by air, Xinghua rice noodles, Mazu noodles, salt brine shipped by sea Wait for bulk food. I am well versed in the quality of ingredients used in a restaurant and the level of care in cooking, all in every dish.
At the end of last year, I heard that "Putian", which has been winning stars in Singapore for several years, entered Fujian for the first time.
It seems to me to be very courageous to return to my hometown to open a restaurant, and the challenges it has to face are no lower than that of a Michelin-starred restaurant in Singapore. After all, Fujian cuisine is everywhere in Fuzhou, and the dishes from the “Putian” family are home-cooked dishes from snacks to adults, and local diners will definitely be more professional and picky.
As soon as you enter the door, the elegant black and gold tones and the warm yellow and elegant log decoration make people feel warm and stylish. The Putian classic blue water ripples can be seen everywhere in the restaurant, which reflects the "Putian cuisine, taste from Mountains and Seas".
This time, we chose to replicate the dishes we ordered in Singapore a few years ago to see if there are any differences between the main store and the branch.
The harvest period is only seven days a year, and the first crop of seaweed harvested after maturity is called the head water seaweed.
The dense and smooth seaweed is paired with small shrimp seedlings. The taste is sweet and sour, very appetizing. This time I ate this cold dish with my friends, maybe because the mood of eating it has changed. It is not as amazing as the one in Singapore restaurant, but it is still delicious.
Without looking at the menu, the first signature dish that must be ordered is this bowl of Putian Red Mushroom Seafood Braised Noodles.
Compared with the braised noodles eaten in Singapore in the early years, 's revised seafood braised noodles are added with the best wild red mushrooms from Wuyi Mountain, and the mushroom fragrance of red mushrooms is completely integrated into it.
The best part is the soup made with more than ten kinds of ingredients. It is rich and fragrant. The redder the soup, the fresher the taste! strips of braised noodles fully absorb the thick soup, and the roots are delicious and wonderful.
No wonder Mr. Cai Lan praised it and wrote an inscription for it after eating it.
I have seen many bloggers on the Internet before using this bowl of 128 red mushroom and seafood braised noodles to compare with the ten-dollar braised noodles in street shops. I don't think such a comparison is necessary. Although they are all braised noodles, there is absolutely no room for comparison in terms of ingredients, cooking skills and dining experience.
"Steamed a yellow croaker in 100 seconds" made Lin Qingxia, who doesn't like fish, write "Putian is delicious" after eating it, which became her must-order dish in Putian, how could she miss it.
The yellow croaker of "Putian" is caught from Ningde, the hometown of large yellow croaker.Fishing in the sea that night, selected the first-class yellow croaker with golden belly, wide body and thick flesh, which was chilled for the first time and delivered to various restaurants overnight.
Foodies who know how to eat know that every minute counts when eating this dish. As soon as the hot fish is on the table, you should immediately pick up a piece of tender garlic cloves, scoop a bowl of fish soup, and put it in your mouth while it is still hot. .
The fish is fresh and tender, the fish soup is fresh and sweet, and it is delicious in one bite.
is the most fish lover, how can a hundred-second yellow croaker be satisfied. What Putian is best at is , a variety of ingredients, .
This yellow croaker soup, uses Putian's unique cooking method, the fish is particularly tender and the soup base is delicious .
I love the freshly landed oysters in Putian, and whenever I meet friends from Putian, I always ask them to bring some local oysters.
"Putian" This oyster frying uses the local oysters in Putian, which are caught on the same day, each 1-2cm in size is the best, fresh and tender. The fried oysters made by are crispy on the outside and tender on the inside.
This time, what surprised me the most was the dish of Jiuzhuan Small Intestine.
The cleaned small intestine is turned back and forth to make nine layers, and then marinated with a mellow marinade until it tastes delicious. The small intestine is strong and elastic, with clear layers, especially the bite is very tasty.
When I tried to use my chopsticks, I found that the CD was already there.
After the whole meal, my friends and I agreed that the dining experience of this "Putian" restaurant in Fuzhou is not much different from our one-star Michelin restaurant in Singapore. As a Fujianese, I also very much hope that there will be more restaurants like "Putian", going out of Fujian or even abroad , so that more people know that Fujian with beautiful mountains and rivers not only has Shaxian snacks, we also There are various cuisines and local delicacies.
material | Yue Shiguang, part of the material comes from the network
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