Many people think that I don’t like spicy hot pot because of my poor stomach and intestines. In fact, I don’t eat spicy pots because of my health. Second, I respect the ingredients that are the most important, and I don’t want spicy to steal their taste. Third, I only love fish pots from Sichuan and Chongqing. After quitting the Dalian catering industry, I almost never encounter fish pots that can arouse my appetite in Dalian. 
A few days ago, my friend gathered a fish pot and thought he could go through the motions politely, but he didn’t expect that the fish pot would conquer me without hesitation. The shop's name Yu said, looking at the store sign, I suddenly found that the name of the shop owner named it was very outstanding, not only indicating the style of the pot, but also using homophones to highlight the characteristics of the fish pot. The fish in the store are all slaughtered live fish, and there are three most suitable varieties for making fish pots. Fan Fan loves Hualien the most. Although there are more thorns, the fish meat is the most delicate, and the fish head full of collagen is a rare and delicious food. Wujiang has a tight meat and almost no thorns. Friends who think it’s too troublesome to come here. As for yellow and spicy diced dice, in my opinion, it is not as delicate as Hualien, and not as convenient as Wujiang. Of course, this is also the love of each carrot and cabbage. After choosing fish, let’s talk about the pot bottom and dipping sauce in this store. The bottom of the pot was fragrant for a while. After sticking it with chopsticks, I found that there was only salad oil but no butter. I couldn't help but admire the boss's confidence.
In fact, the pot base is not that mysterious. The so-called unique recipe gimmick is greater than the reality. Good ingredients and good oil, stir-fry the ingredients step by step and the process will naturally have a good pot base. In the dipping sauce, minced coriander, celery, fried soybeans, etc. are all available. After the bottom of the pot boils, make two spoons of soup and pour it in, and then pull the memory back to the Tan Yutou. Expectations for this pot of fish immediately doubled. The first bite of fish into the mouth, and I first experienced the feeling of spicy first and then numbness in the mouth. After chewing the fish, I found that the small ingredients infinitely enlarge the plumpness of freshwater fish, leaving the fragrance in the mouth with the aroma in the mouth, and the spicy at the bottom of the pot stops at the throat, achieving the authentic Sichuan and Chongqing cuisine with heavy oil and heavy taste, which is not as spicy as the standard for the throat. I want to say that this fish pot is not only the best fish pot I have ever eaten on Dalian Street. Even if it is thrown into Chengdu and Chongqing, it will never show any timidity in terms of taste. I, who love to pick things up, can’t find any fault except for saying goodbye. Friends who love fish pots, I highly recommend everyone to go to Yu to try it. Order two fish, some old tofu, soak cucumber, potato noodles, , fried hemp balls, and you don’t need to order meat. You must be comfortable to eat in one meal.
Who is going to eat in the past two days and takes me to have a meal. I leave my thoughts and I am so greedy!
