Famous food, allusions to 30 Ezhou oil cooking silver fish dried scallops

Dried scallops of silver fish cooked in oil are a famous dish with traditional flavor in Ezhou City, Hubei Province. Characteristics of the dish: the color is white and crystalline, with the taste of the river fresh sea, shaped like a sunflower blooming, plain and beautiful, fresh and sweet, wine and rice for all ages. Renowned for its delicious quality and unique preparation, this dish has always been popular with diners at home and abroad.

Liangzi Lake, where Ezhou is located, is rich in silver fish, and its species include four kinds of large-headed silverfish, long-snouted silverfish, short-snouted silverfish and silverfish, all of which are the top silver fish. The Liangzi Lake silver fish, the body is slender, soft and scaleless, the tail is pointed, white and transparent, rich in oil, meat taste delicious. And its edible rate is 100%, and has a certain therapeutic tonic value. Therefore, cooking has the feeling of "chewing on the incense, the aftertaste is endless". If accompanied by dried scallop seafood into the dish, it is even more refreshing and delicious, and the beauty is indescribable. It is said that this silver fish was listed as a tribute to Hubei during the Tongzhi and Guangxu years of the Qing Dynasty.

Ezhou is rich in silver fish, so it is known for the tradition of cooking silver fish dishes, and has a group of famous chefs who cook silver fish, and there are many varieties of silver fish dishes cooked by Ezhou, among which the more prominent traditional dish "oil cooked silver fish dried scallops" has a long history of production. According to legend, the allusion to his dishes was written by Xu Shenglin, the son of Xu Xian in the "Legend of the White Snake", who worshipped lei feng pagoda and met mother and son, so they took the silver fish to symbolize the white niangniang, and the dried shell was compared to the golden dragon Xu Shenglin. This dish combines seafood with a unique flavor.