For dinner today, I went to Fukuoka Yuyama’s “Yuzan Sanso” to eat fugu and beef dishes. Going to Chengzheng to make up the commute time, there was traffic jam the whole way, the tour bus drove behind the traffic queue for about 45 minutes, turned to the mountain road, the mountain road it is not wide, there are rival cars coming from the side to give way, there are no lampposts along the road, Qizhong with black paint turned left and right, and when it came to a place, the bus could not turn around, but he saw two women in kimonos waiting by the side of the road. A group of people got out of the car and followed the woman along the mountain road, after traveling about 20 meters, they saw a big house hidden among flowers and trees, and came to “Youshan Villa”.
The store clerk led us upstairs, and the tables and chairs had been arranged according to the number of people in the room. Guests are seated and dishes are served one by one. The utensils for serving the dishes are very particular, and they match exquisitely with the dishes on the plate, with an excellent appearance. First serve a puffer fish skin jelly, the skin jelly is golden yellow, placed in a golden bowl, crystal clear, fresh in the mouth, very appetizing. Then there is a bowl of pickled fugu breast, the color of the meat is purple, the meat is firm and delicious. Then there are two slices of roasted, half-cooked Wagyu beef with a plate of blowfish and two slices of raw tuna, all delicious with wine.
Then came a plate of fried fugu meat, and then came a large plate of fugu sashimi. The fugu sashimi in Kyushu is delicious. In addition to the good quality of the fugu, the dipping sauce is also unique. In addition to adding shallots to the sour sauce, carrots mixed with peppers are also added to dip the delicious puffer fish fillets to enhance the taste. The raw puffer dish was the size of a bowl, and was said to be for four people to eat, but there was no way to eat it. The boy saw that he had a lot left, so he took it and cooked it before sending it. There was another way to eat it. Then a large plate of Kumamoto beef was served. Each piece of beef was cut into squares two and one-half inches thick, covered in snowflakes. I lit a small burner and placed it on a ceramic plate to warm it up. Oil splashed everywhere. After the beef, there is a fresh soup made with fugu head and vegetables, and finally a bowl of fugu meat and egg flower porridge. After eating a meal for nearly three hours, more than 20 people left their seats and walked away against the wall.
Li Chunen
