Yama Apricot is also a small Japanese-style shop with an average of less than 100 yuan per person. The main dish in the store is tonkatsu, the dishes are niche, and the taste is not in line with the taste buds of most locals; But it is produced online and has considerable popularity.
Tonkatsu is a common Japanese home dish and one of the most popular foods in Japan. In the Japanese criminal police drama, the police bought pork cutlet rice for the prisoner to move the prisoner, so that the scene of his confession has long become a classic. This also shows the Japanese people's love for tonkatsu rice. The Yamakatsu restaurant offers a deep-fried course meal based on tonkatsu. The ingredients are locally sourced, and the pork loin is lean but not greasy, and is fried with breadcrumbs. The taste is crispy on the outside and tender on the inside, and the meat is not woody and soft. There are many kinds of sauces that go well, but one of the sauces called "yuzu pepper" has neither yuzu nor peppery flavor, which has confused many diners. Yuzu pepper is an ancient Japanese word for chili pepper, and it is still used in some parts of Japan, and yuzu pepper is a seasoning made from yuzu peel and chili pepper, and chili pepper can be used as green pepper or red pepper. The grapefruit pepper of Shan Xingjia uses fruit green pepper, which has no obvious spicy taste, and is eaten with pork chops, which is fragrant and greasy.
The bar is for drinkers. Behind the bar is the bartending area, where it is not the chef who serves the bartender. In addition to regular drinks and draft beer, whiskey and cocktails are also on the wine list. In terms of bartending, the level of Shanxing is not lower than that of Changsha professional cocktail bars. However, the apricot is only open until half past nine in the evening, which may make many drinkers feel a little regretful.
Shanxing is located next to Changling Hotel on Shaoshan North Road. The façade is simple and simple, and the stone paved with pebbles at the entrance has the artistic conception of "winding paths and secluded". The interior of the store is mainly in the color of wood, and the overall visual sense is comfortable. There is no private room, suitable for one person to eat or friends to gather.
*Encyclopedia of knowledge
Sashimi comes in three ways: salmon, sweet shrimp, and Arctic shellfish.
Sashimi is a hard dish in Japanese cuisine. So what do sashimi eat? There must be a lot of people who come with their mouths open: salmon, sweet shrimp, arctic shellfish. To tell you cruelly, these three things are basically rejected by high-end Japanese restaurants.
Salmon comes from Norway and is produced in large quantities, at a low cost, and is simple to handle. Salmon is not a common aquatic product in authentic Japanese cuisine. Although salmon has been accepted in the Japanese market after 20 years of promotion by the Norwegians, traditional sashimi still insists on using local Japanese seafood. The refusal to use salmon seems to have become the norm in high-end Japanese restaurants.
There are two kinds of sweet shrimp, one is the northern red shrimp in the waters of Hokkaido, Japan, and the other is the Arctic sweet shrimp in the North Atlantic. With the development of freezing technology, the processing cost of sweet shrimp has been continuously reduced, not only the taste is fresh and sweet, but the price is also relatively low.
Arctic shellfish, produced in North America, are immediately shelled, scorched, frozen and finally packaged for export after being caught in large quantities. The red Arctic mussels we eat in the restaurant are the finished products of this kind of cooking. There is also a type of shellfish called Hokkaido, which is easily confused with Arctic shellfish, which is produced in Hokkaido and has a reputation as Hokkaido's "winter taste", and is a rare high-quality ingredient in Japanese restaurants. Beijibei shellfish is also made as sashimi, which is eaten raw directly, and the cost and taste are far superior to those of Arctic shellfish.
