It's the Yellow Croaker Festival at Putien. I gather that these "festivals" occur to showcase specific ingredients that are in season. Like the oyster or seaweed ones that they've done. The yellow croaker has always been on their menu though. It's just more variety of dishes that they've done with the fish.
But first, their stir fried yam with sugar and fish sauce. First because it was the first dish that made it to our table. So addictive.
They've a red mushroom seafood lor mee which we've never seen on the menu before. There might have been a seafood lor mee previously but not one with red mushrooms. Which rendered the broth pink. From what I've read, these mushrooms are gathered from deep within the forests of the Wuyi Mountains in the Fujian province. Harvesting them isn't a walk in the park.
They have a pleasant woodsy mushroom flavour which I find less intrusive than regular Chinese dried mushrooms. Don't know how much flavour they contributed to the lor but that lor was delicious from the seafood and sweetness from the cabbage.
One of the dishes from the festival was kailan stir fried with salted yellow croaker. It's okay. Not as impressive as the previous two or the next dish. Some of those kailan were a little fibrous. Which I didn't expect because they usually put more care into the ingredients.
Another festival dish was their yellow croaker fillet soup. Soup was tangy, I couldn't tell if that came from tomatoes or pickled vegetables. Meat from the fish was a little too soft for my liking. Perhaps deep frying works better for me with this fish because of their texture.
