Never compare anything!

This is the most genuine thought in the mind of someone who has tasted fried hairtail fish.

Hairtail fish is undoubtedly the freshest and most delicious when first caught, but with limited culinary skills, it can only be enjoyed for its fresh taste. At a restaurant ashore, the hairtail is already flash-frozen, losing some of its freshness, and even worse, some use frozen stock, which further diminishes its flavor. Even with a skilled chef, it’s challenging to bring out an outstanding taste using such ingredients.

But Boss Wang is different.

He has top-notch skills, combined with the freshness of the hairtail shortly after being caught, and his meticulous preparation process. With perfect timing, location, and people, if this fried hairtail isn’t explosively delicious, that’s impossible.

Liang Guangsheng feels like all the fried hairtail fish he’s had before was made by chefs using their feet.

Holding a piece of hairtail that’s just out of the pot, his fingers are slightly scorched, but this piping hot freshly fried dish is absolutely the most fragrant. It’s no big deal if the fingers get a little burned, as long as the tongue doesn’t.

The fried hairtail emits a lively fragrant aroma, with a thin layer of crisp shell releasing the aroma of roasted starch, while the marinade explodes with an astonishingly rich fragrance under high heat, blending together and geometrically challenging his weak resistance to gastronomy.

He never believed anyone would travel tens or hundreds of kilometers, even to another province, just to chase after a bite of food.

But after eating this piece of fried hairtail, he believes, and is utterly convinced.

Some food can truly leave a lifelong impression after you’ve tasted it. Even with something frequently eaten, if it’s made astonishingly well, enough to captivate the taste buds completely, then going out of province to chase the taste only seems reasonable.

The fried hairtail in his mouth is undoubtedly the finest among them.

Freshly out of the pot, the hairtail pieces are golden and emit an enticing aroma.

Taking a bite, the crispy skin bursts open in the mouth, the unique texture from the high-temperature frying is like a beautiful symphony playing in the mouth.

A slight burning sensation doesn’t hinder the mouth from savoring the tender fish meat that spreads between the teeth, forming a stark contrast with the crispy skin.

During the frying process, the deliciousness of the hairtail is fully released, with every inch of meat filled with rich fragrance.

The skillful use of seasonings also adds layers of richness to the dish, with a hint of salty fragrance merging with the mild sweetness distinct to fresh hairtail, making the mouth water and leaving a lingering aftertaste.

Liang Guangsheng picks up his celebration drink after eating a piece of hairtail.

Many people say Fujian Old Wine can only be used as cooking wine and not consumed directly. Liang Guangsheng scoffs at this; how ignorant do you have to be to say that?

Fermented from pure grains, aged 3-5 years in cellars, why can’t such wine be drunk directly?

Not only can it be drunk, but it also tastes extremely good.

Taking the glass half-filled with wine, gently shaking it, the clear amber liquid sways within, showing its genuine thickness with good cling in the glass.

As the glass sways, the sweet aroma of glutinous rice, the mellow aroma of yeast, and the aged fragrance unfold, mingling with the aroma of fried hairtail, almost intoxicating.

Taking a deep breath to fill the nose with this fragrance, then savoring a sip, feeling the wine slowly spread in the mouth.

The rich, mild wine, with no harsh sensation, envelops the base of the tongue; the sweetness of glutinous rice and sourness of yeast intertwining to form a unique balance. A faint spicy sensation even brings a warm feeling.

The taste of the liquor merges with the remaining flavor in the mouth, and the slightly cool wine also takes away the burning sensation...

"Zzz... ah..."

Refreshing!

Young people don’t understand why the older generation drinks with such a sound, just like the older generation doesn’t understand why young people chug cola with "glug-glug-glug" then insist on letting out a "burp."

Each era has its own characteristics, these are merely their respective habits and preferences.

Being able to eat what you want and drink what you want is already the lowest standard of happiness. If enjoying Boss Wang’s meticulously fried golden crispy hairtail and drinking your favorite Fujian Old Wine, that’s the highest standard of happiness.

Liang Guangsheng feels extremely happy at this moment.

Fishing boats equipped with fried hairtail have dispersed now. After a delightful meal and drink, it’s time to return to the main activity. Liang Guangsheng plans to sleep well after eating and drinking, but unexpectedly, a casual cast brings up another large fish.

Now, it’s said he’s wildly gained, but his excitement seems contained. Anyway, the dish and the wine were essentially enough to put him into a happy slumber.

Other anglers are somewhat envious, but maintain a good attitude. No one says sour or sarcastic words, as they’ve all had times of plenty and times of none; they are perhaps the most emotionally stable group on earth. Besides the constant absence from home, they’re actually excellent partners.

...

Captain Wu feels like his belly is already too full; having just finished the fried hairtail at noon, not fully digested yet, Boss Wang has already arranged fish head stew.