In recent years, Japanese materials have become popular all over the country. On the one hand, they are also Asian coastal countries, and their tastes are very close to those of the Chinese. On the other hand, they are more in line with China's rising middle-class consumption concept.

The eel is a fish that resembles a long snake in appearance and has the basic characteristics of a fish. Eels are mainly distributed in the Yangtze River, Minjiang River, Pearl River Basin and Hainan Island in China. Eels in the world mainly grow in tropical and temperate waters

When it comes to eel, the first thing that comes to mind is the thick eel meat in the Japanese food store, the sweet sauce with fresh sauce and the rice soaked with flavor. Diners who eat eel table after table savor the delicious food that cannot be missed. The eel, which is frequently ordered by customers, has become the representative cuisine in the Japanese food store. The most common cooking method is the fried eel fish.

Thinking of how to eat eels, it is estimated that many people will think of Pu-shao, but in fact, eels are full of treasures, and we have many other ways to eat them. Sauteed Eel Fish Fish Liver Fish Sausage We may be used to eating eel fish, but fat fish liver is as good a treat as fish intestines. Fish liver and fish intestines are strung together with small bamboo sticks. The bitter fish liver is stained with bushmeat sauce, while the fish intestines mixed in it have good toughness. The faint burnt fragrance is bitten down, but there is no fishy smell of fish intestines. Some are just full of fresh fragrance, plump and sufficient, fat but not greasy. Three cups vinegar eel mixed with cucumber Eel can be used not only as a main course, but also as a side dish. This sweet and sour side dish will go well with the weight of eel rice. The vinegar flavor neutralizes the hypertrophy of the late autumn eel, making it refreshing and appetizing. Fish liver clear soup Most orthodox high-end eel shops do not offer miso soup, because chefs think the taste of miso soup will cover up the taste of eel, so most eel shops offer clear soup. And this fish liver clear soup is a good match for the texture of eel rice. The small celery floating in the stock soup has a unique aroma. The light soup just neutralizes the richness of the eel. The fish liver at the bottom of the bowl is very precious, and it is also a good thing for nourishing the meridions and invigorating qi.