Siheyuan's Journey Through the Ages

Chapter 45 The deliciousness of Dalian seafood

When the leader heard this, he was shocked and quickly stopped Ma Qing. "Young comrade, don't be anxious. I said the wrong thing. That's not what I meant. I meant that you should be more frugal at such a young age. I didn't mean that you should enjoy yourself."

"You have no say in whether I am frugal or not. You have no say in whether staying in Dalian Hotel is a waste or not. You have clearly marked the prices and I will pay according to the bill. It's okay if you disagree. I will go to the government to ask what level of person can live in this noble Dalian Hotel." Ma Qing didn't buy his nonsense and decided to stay at this hotel.

The leader also saw that this kid was a tough guy. He relied on his young age and good family background to be fearless. "No, no, no, little ancestor, please stop talking. I will open a room for you right away. You can stay as long as you like."

"That's better. We are all revolutionary comrades and we are all equal. If others can stay in the same hotel, I can stay in it too. Wouldn't it have been fine if I had done this earlier? Give me a single room, the cheapest one." Ma Qing thought, anyway, as long as it is a single room, he can just stay in Dreamland at night and don't waste money.

The leader was so angry that he thought you were so arrogant, but this is the result. No matter what, Ma Qing finally checked into the Dalian Hotel smoothly.

"It will be like this from now on. I can stay in any hotel. Haha." Ma Qing was lying on the bed thinking proudly, where should he go next.

Check in at Dalian Labor Park.

Check in at Dalian Stalin Square.

Check in at Dalian Soviet Martyrs Tower.

Check in at Dalian Zhongshan Square.

Check in at Dalian Laohutan Bridge.

Check in at Dalian Industrial Museum.

Ma Qing bought agricultural products from Dalian, ate stir-fried buns, tried sea jelly, and tried Yichang Ning pastries. He also visited Qunying Building, Taihua Building, Enxiang Garden, Siyun Building, and Haiwei Pavilion. He stayed in Dalian for 5 days and had an immersive experience of the flavor of Dalian in the s. It was worth the trip.

The day before leaving, Ma Qing came to a farm house near Laohutan in Dalian. Of course, this was just Ma Qing's description. It was certainly not called a farm house at that time, but could only be regarded as a private hotel. This was the second day of Ma Qing's arrival in Dalian, and he was sold a hotel at Laohutan Bridge. This was beyond Ma Qing's expectation. This era was still very flexible.

Just like last time, Ma Qing found Lao Qiao, who was secretly fighting guerrilla warfare, at Laohutan Bridge, and followed Lao Qiao to his home by the sea. Ma Qing ordered another Dalian seafood pot, and saw a white iron pot filled with swimming crabs, with rich crab roe and tender meat;
The big mantis shrimps are plump and delicious.

There were also abalone, prawns, sea cucumbers, razor clams, cockles, mussels, oysters, scallops, and other seafood that Ma Qing could recognize and couldn't recognize. They were cooked in clear water and served in a small bowl with soy sauce and shredded ginger. Ma Qing enjoyed the meal very much.

"Old Qiao, let's eat together. Your seafood is delicious." Ma Qing invited Old Qiao.

"No, no, please eat slowly. I can't stand the taste." Old Joe said from a distance.

"What, you can't stand the smell of seafood?" Ma Qing was a little confused. "Hey, rice is expensive these days, what can we eat if we live by the sea? Eating seafood every day makes me want to vomit." Lao Qiao said.

"Old Qiao, you are wrong. Eating seafood every day is equivalent to eating meat every day. You actually..." Ma Qing pointed at Old Qiao and said.

Old Joe pointed at the seafood in the pot and said, "You'll know after eating it for two days. This person can't stand eating it alone."

"Old Qiao, you guys are not far from the city, you can take it over and sell it. You can then exchange it for food," Ma Qing asked.

Old Qiao smiled bitterly, "There's not enough food in the city. How many pounds of seafood do I have to exchange for one pound of food? How much of the seafood can be eaten after the shell is removed? I also have to make sure the seafood is alive. If it's dead, no one will eat it in half a day. Then I have to take the water into account when transporting it. How much labor do I have to put in? How much is the loss in the round trip? I've calculated that I have to ensure the freshness of the seafood. One yellow croaker is only 1 cents. I'm too lazy to do it."

Ma Qing listened to Lao Qiao's unclear words and understood a little bit. It was not easy to transport seafood, and it was not worth exchanging it for food. There was nothing he could do about it. Times were like this. The ratio of seafood to rice in later generations was different. For example, one swimming crab with this head today had to be exchanged for a sack of rice.

Ma Qing continued to enjoy the delicious seafood. It would have been even better if there was a bottle of cold beer. The gout set meal was a source of happiness.

"Old Qiao, tell me where in the country the seafood is delicious." While Ma Qing was competing with the mantis shrimp, his mouth was not idle either.

"You've asked the right person. When I was young, there was no fish farm in China that didn't have my footprints." Old Joe was obviously touched by the question. "I'm from Dalian, so of course I think Dalian's seafood is the best. Let's talk about the Bohai Sea first. It is surrounded by land on three sides and is a relatively closed inland sea with few and weak ocean currents, making it an excellent seafood "hatching ground". Although the Bohai Sea is not large, it is divided into Liaodong Bay in the north, Bohai Bay in the west, and Laizhou Bay in the south according to different locations."

"The sea cucumbers produced in Liaodong Bay are recognized as the best. In the Compendium of Materia Medica, it was recorded that (sea cucumbers) produced in Liaodong Bay are of particularly good quality, while those from Wu, Zhejiang, Fujian, and Guangdong are plump and tasteless. Sea urchins are also the signature seafood of Liaodong Bay. The Dalian wrinkled abalone has tender and flexible meat and a good taste. It is the best quality among abalones."

"The mantis shrimp in Bohai Bay is particularly plump and delicious, and is definitely one of the most delicious seafood. The Bohai knife fish is tender and delicious, and it is actually a kind of hairtail. The Chinese tiger crab has a peculiar appearance, with a round head and chest carapace and granular protrusions on the surface. This crab grows slowly, and a tiger crab weighing about half a pound takes 3-4 years to grow. It is rare."

"Laizhou Bay has the swimming crab, which is known as the freshest in the world. In addition, there are Laizhou's large prawns, large bamboo clams, and large clams, which together with the swimming crab are the four major seafoods of Laizhou Bay."

"The Yellow Sea is a holy land for shrimps, crabs, snails and shellfish. Clams have tender and delicious meat and bright red blood. They have been regarded as a tonic and a delicacy to go with wine since ancient times. Oysters and shrimps die when they leave the water, so it is difficult to see live oysters and shrimps. Although they don't look as good, they are fresh and sweet. It's not an exaggeration to call them the best in the sea."

"The East China Sea's Wangchao (small octopus), Feng clams, Meitong fish, slippery shrimp, swimming crabs... and the most famous Zhoushan hairtail, which I think is the most delicious hairtail in the world."

"The fish from the South China Sea is a marine specialty in Zhanjiang, Xuwen, and Wuchuan, and is very popular. Zhanjiang oysters have a refreshing, smooth, sweet taste, are crispy and have no residue, and charcoal-grilled oysters are the best delicacy.

Old Qiao chattered for a while, and when he heard Ma Qing's appetite was aroused, he secretly decided in his heart that he would travel to every corner of the world, taste the food in every place, and play in every place...

"As for where the seafood is the best, I really can't say. The water in the north is cold, so the seafood grows slowly, the meat is tough, and the seafood tastes stronger. The water in the south is warm, so the seafood grows fast, the meat is tender, and the seafood tastes lighter. Which one tastes better depends on where the people eat it."

(End of this chapter)