Why is the fish served last in the restaurant, and why can t the fish be served at the first course?

Fish is the finale! So last on!

Summary. Hello dear, because it is related to the Chinese tradition - the "fish" on the table can be translated as "yu" every year. If you put on the fish first, you will eat it all.

How can you live if you eat all the rest of your food? Therefore, the fish is the last dish to be served, and in the end, the fish is basically too full to eat, and the fish will be left. This is what the elders often say, "there is more than enough to eat", and "there is more than enough every year" <>

<> why can't fish be served first course?

If you catch a fish, is there any taboo?

Hello dear, because it is related to the Chinese tradition - the "fish" on the table can be translated as "hungry and gripped" every year. If you fish first, you will eat up the fish. How can you live if you eat all the rest of your food?

Therefore, the fish is the last dish to be served, and in the end, the fish will be left behind. This is what the elders often say, "there is more than enough to eat", and "there is more than enough every year" <>

<> kiss to expand, the meaning of "fish Qiqing" and the meaning of "Yu", that is, the meaning of extra, if the first dish is on the fish, it will be eaten at once, and the meaning is not good. It must be served after the first dish, in order to reflect the true meaning of "Yu" in the potato lift<>

<>If you do, will it be good for me?

Because the older generation said that Jian Fan opened his mouth. Closed-mouth fish. Serving the fish means that it is the last dish.

In some places, the first course of the chicken is to be rushed and the head of the chicken should be aimed at the guest or annihilated. Fish on the second course. The head of the fish is held down by the owner.

Everyone uses chopsticks together. There is also a saying that fish represents a surplus every year. If the fish is served on the first course, everyone will eat it.

So how do you come out more than every year?

Roasted fish tail here in Shanghai is generally called "paddling". Grass carp tail or herring tail is mostly used.

Braised paddling. Ingredients: a grass carp tail.

Seasoning: salt, sugar, dark soy sauce, cooking wine, monosodium glutamate, salad oil, green onion, ginger, garlic.

Operation process: 1. After the grass carp is initially processed, the tail is cut off with a straight knife, the bone is out, and then a few knives are cut vertically, and the tail of the fish is connected into a fan.

2. Put salad oil in the pot, boil until hot, add paddling, fry until the surface is light yellow and firm, and then remove it.

3. Put a small amount of base oil in the pot and heat it, stir-fry the green onion segments, ginger and garlic slices to make it fragrant, add an appropriate amount of clear soup, salt, sugar, monosodium glutamate, cooking wine, and dark soy sauce to adjust the taste and color, put the paddling water into the hot fire and boil it over low heat, and then use high heat to thicken the soup, thicken it with a small amount of water starch, drizzle with a little salad oil, and put it on a plate to decorate.

This doesn't have to be a fish that can do anything.

In my family, the main dish on our table should be braised fish, which is indispensable for Chinese New Year's Eve dinner

When eating Chinese New Year's Eve dinner, braised carp is the main dish on our family's table, which is red and hot, and has the meaning of more than every year.

Braised carp is a home-cooked dish, the cooking technique is mainly braised carp, the taste is salty and fresh, yellow, the fish is tender and mushroomy, and the juice is thick and delicious.

Ingredient breakdown. Carp, pork belly, green onion, ginger, star anise, dried chili, millet spicy, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, coriander.

Braised fish preparation steps.

1. Appropriate amount of green onion, ginger, dried chili, seasoning, and fatty meat.

2. A carp, remove the scales and internal organs and clean it.

3. Cut a knife at the position of the head and tail, and the two sides are the same.

4. Remove the fishy line, pinch it with tweezers or with the nail of your left finger, twitch it outward, and gently pat the fish body with your right hand.

5. Draw a knife on the fish, the same on both sides.

6. **, heat the wok and rub the bottom and surroundings with ginger.

8. Add the fatty meat and stir-fry for a while.

9. Add the ingredients, green onion, ginger and chili pepper and stir-fry until fragrant.

10. Add sugar and fry until the sugar dissolves.

11. Cook in white vinegar, cooking wine and soy sauce and stir-fry.

12. Add water, bring to a boil over high heat, turn to low heat.

13. After the old and high heat is boiled, simmer on low heat for 15 20 minutes, dry the soup, and add some shredded green onions.

14. The roasted carp tastes sweet and salty, and is very delicious.

Extended Materials. The nutritional value of braised carp.

1.The protein content of carp is not only high, but also of good quality, the human digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D; Each 100g of meat contains 50mg of protein, fat, calcium, 204mg of phosphorus and a variety of vitamins.

2.The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol well, and can prevent and treat arteriosclerosis and coronary heart disease, so eating more fish can lead to a long and healthy life.

3.Carp food per 100 grams of protein, fat grams, vitamin A 25 micrograms, riboflavin grams, niacin mg, extinct total vitamins mg, potassium 334 mg, magnesium 33 mg, zinc mg, selenium mg. The amino acid content is complete.

Suitable for. It can be consumed by the general population.

1.It is suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; At the same time, it is suitable for women with pregnancy edema, fetal restlessness, and postpartum milk deficiency;

2.People with malignant tumors, lymph node tuberculosis, lupus erythematosus, bronchial asthma, pediatric mumps, thromboangiitis obliterans, carbuncle sores, urticaria hail, eczema and other diseases should not eat; At the same time, carp is a hair object, and those with hyperimpotence and sores should eat with caution.

<> "It's hard to ask this question because it doesn't provide enough background information. The following are the possible causes of the original hunger:1

If you have a fish allergy, the menu will not include the fish in the menu. 2.The restaurant may not have fish** and therefore cannot be served.

3.The restaurant may not have the option to pair it with fish, or it has been decided that the six-course course will only contain other types of food. 4.

It may be that the chef thinks that the other ingredients are more suitable for the sixth course, so he does not choose to serve the fish.