厦门Xiamen｜Ginger Duck｜Oyster Omelette｜Five-Spice Meat Roll｜Duck Congee｜ скачать в хорошем качестве

厦门Xiamen｜Ginger Duck｜Oyster Omelette｜Five-Spice Meat Roll｜Duck Congee｜

Xiamen people have always been particular about food. Fish, shrimp, crabs and shellfish are all caught from the sea and lined up on the market counters in a short time. Their eyes are still bright and their gills are still twitching, showing a state of "not yet dead". Buyers are not in a hurry, just poking the fish belly with their fingers and pinching the shrimp whiskers, as if they are inspecting some works of art. The seaside stalls have greasy tables and chairs, but are always crowded with people. The boss is shirtless, with a gray towel around his neck, turning the iron pot in front of the fire, and the smoke rises, making him squint. The diners are not picky either, beer bottles are tilted here and there, and crab shells and shrimp skins are piled on the table. The sounds of talking, clinking glasses, and spatulas are mixed together, which is actually somewhat harmonious. The ginger duck on the streets of Xiamen always attracts people with its smell. The spiciness of old ginger mixed with the mellowness of sesame oil rushes out of the black sand pot and domineeringly drills into the nasal cavity of passers-by. Most of the shop owners are lean middle-aged men, with sauce-colored oil splashing on their arms. They guard the ancestral clay pot, layering duck meat and ginger slices, pouring black sesame oil on them, and simmering them slowly. The duck oil gradually seeps out, blending with the ginger juice, and accumulating into an amber paste at the bottom of the pot. The best part is the ginger slices, which are fully absorbed by the duck oil, with slightly burnt edges. When you bite them, they are crispy first and then sticky, which is even more delicious than duck meat. Occasionally, a ginger slice gets stuck in the teeth, and it becomes a lingering aftertaste in the afternoon. When the clay pot is empty, the warmth of the ginger is still left between the lips and teeth, as if the sun in the dog days of summer has also been swallowed into the stomach. Earthworm jelly is a very interesting food. People on the coast dig sandworms, boil out the gelatin, and condense them into blocks. The appearance is crystal clear, but the inside is wrapped with strips of worm bodies, gray and white, which is quite scary. Newcomers often hesitate to eat, but locals eat happily. They dip some hot sauce and put it into their mouths, and their faces show satisfaction. I think this is probably a legacy of "like cures like". People living by the sea always think that eating this object that looks like a penis can strengthen the kidneys. Shacha noodles have another flavor. The sauce is made by grinding dried shrimps, dried fish, peanuts and other things. The color is like ochre and the taste is strong and complex. The noodles are yellow and tough, soaked in the sauce soup, and piled with squid rings, shrimps, meat slices and the like. When eating, you must mix it well so that every noodle is coated with sauce. There is an old store, deep in the alley, with a faded sign and missing tables and chairs, but there are long queues every day. The boss is a thin old man who has been cooking noodles for fifty years. His arms are splashed with brown sauce spots, like some special tattoos. At the seafood stalls in the Eighth Market, fish and shrimp are sold at "current prices". The so-called "market price" is actually based on the customer. When a new face comes, the price is higher; when a familiar customer comes, the boss just winks and takes out the freshest goods from under the counter. Once, I saw an old lady squatting in front of the stall, peeling shrimps slowly. Her nails were yellow, but her movements were very dexterous. In a short while, she peeled a small bowl of shrimps. When asked, she replied: "My grandson loves to eat shrimps, but he thinks peeling the shells is troublesome." As she spoke, there was a smile in her wrinkles. Xiamen's food is entangled with the sea in this way, fresh and old, delicate and rough.#chinesefood #streetfood #xiamen