In Yichang, Hubei Province, if you mention the delicacy on the tip of the tongue, people will not forget a fish produced in the Yangtze River - that is, "Yichang Yangtze River Fat Fish".
Fat fish, knife fish, anchovies, puffer fish, and called the Yangtze River "four famous fish", and Yichang Yangtze River fat fish, is the most delicious family of Yangtze River fat fish, is the nature to Yichang special delicacies.
Yichang Yangtze River fat fish
Yichang, known as Yiling in ancient times, "the mountains are here and yi (flat), and the water is here and the tombs (mounds)", which is the true portrayal of the geomorphological characteristics of Yichang, and is also a high summary of the Yichang section of the Yangtze River.
Yichang Yangtze River fat fish, scientific name long-snouted fish, commonly known as the Yangtze River, River Tuan, Fat Head, Fat Tuo, is a typical Yangtze River migratory fish. The back is bluish gray, the abdomen is white, and the fins are gray-black, which is a typical feature of the Yichang Yangtze River fat fish.
The starting point of the Three Gorges of the Yangtze River - Nanjin Pass.
According to the literature, the fatty fish produced from Huya Beach in Yichang (near Jingmen Mountain) to Nanjinguan (the starting point of the Three Gorges) are the most fertile, and have been praised by the literati and inkers of all generations.
In 1763, during the Qianlong period of the (Qing Dynasty), the "Records of Donghu County" recorded that "鮠, the name of the catfish, the Materia Medica, the scaleless and sturgeon genus also, but the nose is short, the mouth is also under the jaw, and it is taken from each stream, so it is commonly known as Tuotuozi." Qing Tongzhi Edition of Yichang Fu Zhi Vol. XI • • Terroir • Lingjie Feather Order: 鮠: A catfish ,... Each is taken in the return stream, so it is commonly known as Tuotuozi.
The fisherman casts a net. This picture is provided by Huang Daju.
The three fathers and sons of Su Shi, a song dynasty literary hero, tasted fat fish after traveling to the three caves, which triggered Su Shixing, improvising a poem praising fat fish: "Bud ginger purple vinegar hot silver fish (soup color, editor's note), snow bowl qinglai more than two feet, there are still peach blossom spring qi, this flavor is better than pure perch."
According to legend, as early as the early Ming Dynasty, the Yangtze River fatty fish was presented as an aquatic tribute in Yichang to Zhu Yuanzhang, the ancestor of the Ming Dynasty, and since then, it has been listed as a royal food treasure. There is a saying that "a thousand miles to send famous fish, the royal seat on the treasure".
The fat fish of the Yichang Yangtze River. This picture is provided by Huang Daju.
History continues to this day, Chinese and foreign tourists every time to the Nanjinguan area, still taste the Yichang Yangtze River fat fish, in front of a beautiful thing in the trip, to the cliff restaurant next to the Three Tours Cave - Fang Weng Restaurant as the representative of the Yichang Yangtze River Fat Fish Soup, is even more famous.
Yichang Three Gorges Yangtze River by the gentle confluence, this unique natural conditions, but also for the breeding of Yangtze River fat fish provide a venue, therefore, Yichang is also the origin and breeding place of Yangtze River fat fish.
Yichang Yangtze River fat fish.
The ecological characteristics of the Yichang Yangtze River section have also led to two unique phenomena of fat fish in the Yichang Yangtze River:
First, every spring, the yangtze river fat fish will start their reproductive migration from the lower reaches of the Yangtze River in groups, and trace them back to the open water area outside the Nanjin Pass of Yichang, where they wait for the ecological environment to spawn in the water area, forming a unique fish message in the Yichang River section.
The water of the Yangtze River is returned to the Prison Creek under the Nanjin Pass.
Second, before spawning, the fish must store a large amount of fat for energy consumption during gonadal development and reproduction. Especially fat fish, its body fat content itself is higher than the average fish, when they migrate to the Yichang River section, there is still a lot of fat in the body, and the fat fish, compared to other freshwater fish, is particularly fat, so the Yichang people call it "fat fish".
The head image of the fat fish of the Yangtze River in Yichang.
In 2013, Yichang Yingwu Yangtze River Ecological Fishery Company submitted a national geographical indication application and obtained approval, since then, Yichang Yangtze River fatty fish has become a national landmark agricultural product protection product.
The geographical range of the Yichang Yangtze River fatty fish includes: distributed in the Yi section of the Yangtze River, which belongs to the transitional section of the Hubei-Jianghan Plain, with a total length of 232 kilometers. It is located at longitude 110°51′—111°39′ east and latitude 30°32′—31°28′ north latitude. It is bordered by Yuan'an to the east, Xingshan to the west, Yiting and Dianjun to the south, and Yichang to the north, and both sides of the river are under the jurisdiction of Yichang.
The chef of the Restaurant is busy making fat fish soup at the side of Sanyou Cave.
The external sensory characteristics of the Yichang Yangtze River fat fish: the back is blue-gray, the abdomen is white, and the fins are gray-black. Its fish meat is tender, no intermuscular spines, the meat is smooth as jade, melts in the mouth, the taste is light and mellow; especially the stewed fish soup, white as a qiong pulp, moist and refreshing, sweet as jade liquid; its maw is thick and thick, and has been a treasure in food since ancient times.
Fat fish soup should be boiled over high heat.
Intrinsic quality index: Yichang Yangtze River fatty fish has excellent quality and high nutritional value. The water ≤ 85%, the protein ≥ 13.7%,3.23%; the total fat ≤ 3.23%; the ash content ≤ 1.1%; rich in a variety of amino acids (including: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, histidine and arginine, etc.), the total amino acid ≥ 10.0%.
Yichang Yangtze River fat fish soup such as milk white.
From the above test data, it can be seen that the fat fish of the Yangtze River in Yichang has the following four aspects of nutritional characteristics:
First, the muscle protein content of Yichang Yangtze River fat fish is greater than or equal to 13.7%, which is more than 1% higher than that of general freshwater fish; at the same time, it contains 18 kinds of amino acids, and its amino acid composition ratio is similar to that of the human body, which is easily absorbed and utilized by the human body.
Yangtze River fatty fish meat soup fresh.
Second, the muscle of Yichang Yangtze River fat fish is not only rich in fat, but its fat is beneficial fat - mainly highly unsaturated fatty acids (Omega-3), which can be absorbed by the human body up to 95%; rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), commonly known as "brain gold", they participate in human brain metabolism, eating Yichang Yangtze River fatty fish rich in EPA and DHA, is conducive to enhancing the memory function of the brain.
Upscale and delicious, upscale preparation.
The third is the bladder of the fat fish of the Yangtze River in Yichang, which is large and thick, rich in collagen, and the "pen holder fish maw" made after drying in the sun, which is a treasure known at home and abroad.
Fourth, Yichang Yangtze River fatty fish is rich in minerals, containing 39 mg of calcium, 143 mg of phosphorus and 101 kcal of calories per 100 grams of edible parts, and its liver contains a lot of vitamin A and vitamin B.
Known as the world's nine largest cave restaurants, Fang Weng Restaurant, with fat fish as its main dish.
Yichang Yangtze River fat fish, the meat is tender, mellow and elegant, the taste is refreshing; the fish has no intermuscular spines, white as jade, digestion in the mouth; stewed fish soup stewed with spring water fire, without adding milk or condensed milk, completely by releasing the rich protein, amino acids, and unsaturated fatty acids in the fish meat, you can naturally stew like milk-like white soup.
Nanjin closed the canyon into.
Yichang Yangtze River fat fish soup, white ruo qiong pulp, sweet as jade liquid, pleasing to the eye, refreshing food, has become the first of the Yangtze River fish cuisine, loved by people. It is reported that the world's nine cliff restaurants with Yichang Yangtze River fatty fish as the main brand, Fangweng Restaurant, sell more than 20,000 catties of fatty fish every year, and the turnover of this alone has reached more than 3.8 million yuan. Coupled with the two hotels of Ju weng hotel and ju weng taste in Yichang District, the annual sales of fat fish reach more than 50,000 jin, and the operating income of fat fish is nearly 10 million yuan.
Cliff Cave Restaurant. This picture is provided by Huang Daju.
Speaking of the mystery of the delicious taste of the Fat Fish of the Yangtze River in Yichang, Ye Qingnian, a Master of Chinese Cooking and Deputy Director of the Yichang Famous Chef Committee, said: "The reason why the Fat Fish of the Yangtze River in Yichang has become the first delicious fish in the Yangtze River is related to the migration of the Fat Fish. Fat fish in the lower reaches of the Yangtze River, before there is no long-distance exercise, the body shape is too fat, too much body fat, and the fat fish in the upper reaches of the Yangtze River, due to excessive exercise, and fat consumption is too large, become too lazy. Only the fat fish in the Yichang River section is moderately fat and thin, and the taste is the most delicious! ”
Liu Hongjin, Yu Wenchang, Tian Kaifeng/Arrange the illustrations
Attached: Introduction to Yangtze River Fatty Fish
Yangtze River fatty fish, scientific name long-snouted fish, belongs to the catfish family (also known as the catfish family) genus. The body is slightly spindle-shaped, snout-tapered, and prominently protrudes forward. The mouth is lower, crescent-shaped, with a thick lip and small eyes. Must be 4 pairs, small. Scaleless , with serrated serrations on the posterior margin of the hard spines of the dorsal and pectoral fins , hypertrophic adipose fins , and deeply bifurcated caudal fins. The back is bluish grey, the abdomen is white, the fins are gray-black, and the 3-year-old weighs about 1-1.5 kg and has a body length of about 30-50 cm. It generally lives in the bottom layer of rivers, and is also active in the middle and lower layers of the water body when foraging; in winter, it winters in the cracks between the deep water of the main stream and the gravel. It is a carnivorous fish that prefers to prey at night, and its main diet is small fish and aquatic insects. The minimum age to reach sexual maturity is 3 years old, generally 4-5 years old. Adults begin to mature in March and April each year and spawn up to the rapids of the river at the bottom of the gravel. The spawning period is from April to June, with a decline around August. The amount of eggs conceived varies from 100,000 to 100,000 or more.