The history of eating fish in the Chinese can be traced back to the pre-Qin Dynasty, which has been more than 3,000 years ago. In this torrent of history, there are "four famous fish" from ancient fire to the present.
Where is the "compulsion" of these four famous fish, and is it really so delicious? The following small series takes you to understand.
1. "National Second-Class Protected Animal" Songjiang perch
Songjiang perch, the first of the four famous fish, has been famous throughout the country since the Wei and Jin Dynasties, and is a delicacy for entertaining VIPs. But now, the Matsue perch has become a national second-level protected animal.
As a national second-class protected animal, the Songjiang perch can no longer be eaten in the wild. However, artificial breeding can still be eaten, but there must be a power of attorney. If foodies want to eat, they can go to Jin Jiang Hotel Shanghai.
"Four gill perch (Matsue perch)" is the signature of this shop. The meat of the fish they make is delicate and soft, and it must be gently picked up with special wooden chopsticks to make the head intact and not easy to break.
The soup is milky white and moist like jade, and the orange-red gills are still looming, still maintaining a natural curved shape, which is very exquisite, of which cod liver is the most delicious part of this dish.
Second, "dragon fish" Yellow River carp
Yellow River carp, the meat is tender and very delicious, is one of the four famous fish in China, well-known at home and abroad, once had the classic legend of carp jumping the dragon gate.
Ancient poets such as Bai Juyi wrote poems for him, calling it "dragon fish". Nowadays, there are many production areas of carp in the Yellow River, and the "golden scales and red tails, four holes and four whiskers" in Zhengzhou are the most famous.
Zhengzhou Youjiagu Yuchun braised Yellow River big carp insists that "every fish on the table must be four holes and four whiskers, golden scales and red tails, and the weight is controlled between 2.8-3 pounds." "We think about the ingredients for the customer. It has innovated in traditional craftsmanship, making the big carp with soft tendons, no fishy taste, suitable for the taste of contemporary foodies, and has become a local restaurant that Zhengzhou people like very much.
Third, the "superior economic fish" Xingkai Lake fish
Xingkai Lake fish meat is white and tender, delicious but not fishy, this fish meat is tender and fresh and refreshing life along the coast of Xingkai Lake, has always been regarded as a superior economic fish. The great poet Du Fu once described in his poems that "white fish (Xingkai Lake carp) is like cut jade", which shows that white fish has always been loved by people.
Changjin Xingkai Lake Fish House is very special, they will die away from the water of Xingkai Lake large white fish transported to the restaurant with modern technology, to achieve the ultimate challenge from the kitchen to the table. It is recommended that the large white fish be steamed, this fish is tender as tofu, fragrant as crab meat, light and refreshing.
Fourth, the "capybara" pine flower mandarin fish
Songhua river mandarin fish has been one of the favorite edible fish since ancient times. Li Shizhen praised its meat as delicious as the pufferfish, calling it "capybara".
Heilongjiang mandarin fish because of its clear and sweet water quality, pollution-free, and long winter, slow growth, for fishermen to entertain guests of rare fish. Heilongjiang's steamed anchovies (mandarin fish) are well-known inside and outside the province and are also the best of the local traditional banquets.
There is a saying among the old gourmets in Harbin that "you can't go to Harbin without eating Sanjiang fish, and when you eat fish, you must go to Lotus Fishing Village." Their steamed flowers are tender, delicious and mouthy, with fewer spines, retaining the most original taste. But remember that steaming is only fresh when eaten hot, and the taste is very different when it is cold.