Colorful sea fish photography works to appreciate, the story of ancient people eating fish, puffer fish has a long history, the Yangtze River puffer fish because of its tender meat, delicious taste, since ancient times there is a "king of fish" reputation.

Colorful sea fish photography works to appreciate, the story of ancient people eating fish, puffer fish has a long history, the Yangtze River puffer fish because of its tender meat, delicious taste, since ancient times there is a "king of fish" reputation. It is said that as early as the Time of Dayuzhi water more than 4,000 years ago, people tasted puffer fish. In the Song Dynasty, both dignitaries and ordinary people talked about the delicious puffer fish. It is recorded in the "Miscellaneous Records of Rain and Navigation": "When the sea people get it, they remove their heads and tails and boil it with olives and sugar cane." They all tell how to detoxify during cooking. Some ancient texts record the detoxification of puffer fish in more detail. For example, the "Fish Farming Classic" records the main points of dissection: "When the puffer fish comes out of the river and the sea, it has great poison and can kill people, and whoever cooks it, the son of the abdomen, the essence of the eye, and the blood of the spine, will be abandoned." The Ming Dynasty Song Dynasty Song Xue "Song Family Health Department" has a more detailed introduction: "In February, use pufferfish, dissection, remove the eyes, remove the children, remove the tail, blood, etc., and clean it." Cut into xuan (slices), first into less water, throw fish overcooked. The second is made of sugarcane and reed root to make its poison, and the shell of the lychee makes it soft. Refill the water and cook it again. Pepper, Sichuan pepper, shallot white, mash and vinegar are blended.