In the turquoise waters of the waters, the fish is favored by gourmets for its tender flesh and lack of irritating bones. This freshwater delicacy has occupied an important place in Chinese cuisine since ancient times, and it not only symbolizes the exquisite taste of life, but also an indispensable part of local folk culture.
Jiangtuanyu, whose scientific name is long-snouted catfish, was once confused with the catfish that people often mention, causing a lot of misunderstanding. In fact, although they are both freshwater fish and are biologically related, they are two very different species. The angiocarp is known for its delicate and spinless properties, while the catfish occupies its own position in the market due to its unique form and taste.
As the years go by, the price of Jiangtuan fish used to be as high as 300 yuan per catty. It was a time when the demand for such rare ingredients was increasing and environmental awareness was not yet widespread. As the millennium progressed, the population of wild mandarin fish has declined dramatically due to overfishing and habitat damage, and its inclusion on the Red List of Endangered Species in 2007 is a wake-up call.
Although there have been shoddy and catfish used to pass off as river fish in the long history, there is a clear difference in appearance between the two types of aquatic products. They are easily recognizable in their anatomy and color, and any consumer who knows a thing or two about these details will be able to accurately judge the authenticity.
Now, after the good news of modern farming technology, we are witnessing a turnaround. The artificially cultivated breeding technology - Chuanjiang No. 1 - has brought the Jiangtuan back to life and greatly increased the market supply. With the increase in production and the optimization of cost control, the price of Jiangtuan fish has gradually dropped to about 30 yuan per catty, which allows ordinary people to enjoy this delicious taste.
Looking forward to the future, with the development of science and technology and the progress of aquaculture technology, we have reason to believe that Jiangtuan fish will continue to become popular. Its price is likely to continue to adapt to market and consumer demand, and eventually find a suitable position in the balance.
But we can't ignore the fact that as wild resources dwindle and farms take their place, we may lose more of our rare ingredients with natural, pure, pristine flavors. It's a question worth pondering – how do we strike a balance between economic efficiency and the conservation of natural resources, and it's a question that deserves the input of all food industry players, environmental organizations, and even consumers.
In summary, the river group and the catfish are two completely different species, and the changes of the times and technological progress have made the former from once unattainable to the people today. However, while enjoying the convenience and abundance brought by science and technology, please also remember to give due respect and protection to natural resources. By tracing back to the origins of ingredients, examining the way they come from, and being grateful when they are enjoyed, we may be able to find a more lasting and harmonious coexistence between humans and nature.