Stewed Crucian Carp by the River, Braised River Shrimp with Willow Stems, Catfish Balls, Fish Head with Flavored Sour Soup, Stir-fried Fish Scraps...
In the ensuing time, Fu Yu continued to cook the remaining river fish dishes.
From the classic old flavor recipes, Fu Yu learned that: what makes the Kaijiang Banquet special is not just the fresh and delicious river fish, but also the abundance of wild vegetables.
Fish and wild vegetables seem to be a pair of partners with years of tacit understanding.
River fish fragrant and wild vegetables fresh, a fish banquet better than a divine feast!
At this season, wanting fresh wild vegetables is out of the question.
However, the music restaurant has its own supply channels.
The owner of the vegetable shop somehow managed to get some wild vegetables stored from early spring.
