Shunde, mud carp has been deliberately added a "soil" word, whether it is to distinguish from foreign mud carp species or other reasons, there are many theories, but the Shunde people have a special love for this "mud carp", and the foreign "wheat carp" or "Thai carp" is regarded as a low price. They can see at a glance which is "mud carp" from the mixed catches in the wholesale market, and repeatedly emphasize that many mud carp dishes must use the meat of "mud carp" to make a wonderful interpretation.
Wheat carp and Thai carp are later introduced varieties, not original, although the yield increased due to the high growth rate, but were abandoned with the improvement of quality of life. "In terms of flesh quality, the soil carp is tighter and more tender, and the umami taste is more obvious, while the wheat carp and the Thai carp are rough and loose, and the moisture content is higher than that of the soil carp, and when the fish is slippery, it is not easy to glue."
On how to distinguish whether it is earth mud carp, experienced buyers will first start from the color of the scales, the color of the mud carp will be particularly shiny, in addition to the back of the blue body is silvery white, slender, above the pectoral fin near the gills, there are several fish scales with a blue luster, more easily recognizable is the fish tail tip long and the tail fork deep.
Originally known as Mai Rui Gala Carp, also known as Mo Qi and Gala Carp, it was imported from India. The scales on the back are cyan, the body resembles a grass carp, and the vents on the abdomen are reddish. Originally known as Lusta no terrier, also known as Thai carp, thai carp was imported from Thailand. The scales are mostly dark red crescent markings, and the body size is thick and rounded. The fish eyes of both the wheat carp and the thai carp are red, and the tail is not as long and fork deep as the carp.