Duck Age/Days of looking at the sea in detail Taste the annual fishing festival

After the Suhua re-entry, the transportation time between Hualien has been shortened. Recently, more young people have also been brought to Southern Aoyushi Port to check in and eat snacks. When you arrive at Yangang at dusk, you can feel the charm of the tide on this seasonal sea.

Nanfang Ao eats black food, don’t forget to worship Nantian Palace.

Many people don’t know that in addition to Dong Port in Pingtung County, Nanfang Aohan Port is also a northern distribution center for black fish harvesting from May to June every year. Every time the harvest season comes, fish of different sizes are loaded, and soon restaurant buyers buy directly and launch them freshly before they even get ashore. The nutritional value of fish is high. It is a lively and agile carnivore. The species has a smooth flow-line body and is also one of the fastest-moving foreign fish species.

Southern Aohan Port is also the location of the invisible wealthy. The fish port faces the "Nantian Palace" and is the center of faith for the local cultural heritage. It worships the Lord God, the Saint Mother in Heaven, and blesses the people to go to sea with peace. I would like to remind you that you should not be stubborn and directly push the main door. You must go from the door on the right to enter the dragon gate, which means you have the meaning of good transportation. Bad weather will be transported from the tiger gate on the left, which means you can avoid evil and start running.

Nantian Palace Xingxing was built in the Japanese era. Nearby stores sell small fish and other seafood, and only when you come here can you buy cans with preserved fish bones. Next to Nantian Palace, there is an ice cream shop that has been around for more than 20 years. It feeds ice cream with a crunch noodles and leather bags, plus coriander and peanut powder, which is a must-eat for the early taste when you come to the port. Other small pans are mainly used for a variety of fresh fried foods, among which the puffs are the most popular. They are always served with paste and fresh pans, as well as oyster, spring rolls and sausage cakes.

The rice cakes in the old shop taste good, and you can only eat them when you come to the shop.

The popular old restaurant "Liao Rongchuan Rice Cake" located next to Nantian Temple has the name "The best rice cake in Yilan". The store is famous for its ancient fish and relaxing rice cakes. It sprinkles fragrant and refreshing fish and refreshing fish and puff paste with fish balls and bitter melon pork ribs soup. It is a simple and delicious meal. The delicacy is mainly made from long glutinous rice from Chen Fangen and Lanyang Plain. It has a lot of texture. It is paired with the fish slim and sausage made from pork fish for nearly 60 years. It has a sweet taste and cucumber that has been uncensored. The overall taste and taste are rich.

In the early days, customers who were in-house bought 20 kilograms of fish and gave them to their friends easily because the store could fry a handmade flavor that was different from the factory's flow line. The key was that the supply was in short supply every day, and there was no need to add preservatives, and there was no oil-consuming smell at all. In recent years, the boss has been unable to bear the burden when he is old and is only for the guests to enjoy. Some foods seem ordinary, but they are not.

Black fish with big belly raw fish slices, comparable to ice cream melting in the mouth.

The first black-breasted fish slice this year, I would like to thank Miss Maruko, the wife of the chairman of Jiateng Construction Company, for giving me a good taste. I tasted the black-breasted fish slices and black-breasted fish slices that melt like wagyu beef at the Kikuchuan Restaurant. The top-grade black fish slices weighing up to 300 kg can feel the delicate and tender texture as soon as you enter.

"Black fish" is commonly known as "black fish". Its production capacity accounts for only 2% of all fish. It is the largest type of fish. The meat of the black fish belly is the best among fish slices, comparable to ice cream and melts at the mouth. The pink color, the evenly distributed snow-white oil, and the fish oil are rich in rich DHA, which is also a food culture that Taiwan has rich knowledge.

Kikukawa Japanese cuisine has been around for 17 years and is one of the restaurants that have served "Taiwan Japanese cuisine without dishes" very early, adhering to the hospitality method of "no guests, only family and friends". Many friends came to the Saint "top-level black-breasted big belly" and only saw that the responsible person, Mr. Aliang, had a full table service, and the per capita budget of NT$600 to NT$3,000 can be customized.

Fish oil, gelatin…… Black fish are full of treasures.

The unique black and fried pork is cooked with meat scraped off from fish. Compared with ordinary fried pork, it is less oily and has a higher nutritional value. It is the best food for older people and children who have grown up.

The black fish is full of treasures, and the crystals next to the eyeballs of the fish are filled with gelatin, which is a parasite in the eyes of the gourmets. There is not much fish meat next to the kelp, but it can be eaten with a lot of gelatin. The black and white fish face meat is dried and fried by frying steak. You can see the fibers and fibers of fish wings that look very tender. The pickled peppers have black and tender fish tails, which are made from three cups from ordinary restaurants. They have a red and fragrant flavor, a special flavor and slightly sour and spicy taste, and can also see the thick gelatinous fish skin.

South Taiwan people love to cherish their blessings and ferment immature watermelons into watermelons. I once ate fish bone soup cooked with watermelons in Donggang, which allows natural acetic acid to transform the calcium in fish bones into vitamins, which is helpful to humans. As for the miso soup cooked with fish, it is a strange thing for friends in Taiwan to come to the sun, the snow in the sun is not amazing.

Responsible editor: Gu Zihuan