As the saying goes: "Near the mountain makes wood, near the water eats fish"! In terms of local materials, it is difficult for people who love freshwater fish to find a better place than Hubei. Rivers, rivers, lakes, ponds, reservoirs, the distribution of water resources in the province, providing inexhaustible freshwater fish resources here.
Originating from the Qiyue Mountains of Enshi Lichuan in Western Hubei at an altitude of 1210 meters, the Qingjiang River is like a blue streamer, winding through mountains and gorges to the east, flowing through Enshi, Changyang, Badong, and joining the Yangtze River in Yidu.
This ancient name is the second largest tributary of the Yangtze River, named after the clear water of the river.
"Eight hundred miles of Qingjiang is picturesque", especially the Qingjiang Gallery in Yichang Changyang Tujia Autonomous County is the most famous.
The Qingjiang fish that grow in the deep and clear water of the Qingjiang River in the Changyang across the river rock reservoir area have become the two business cards of Changyang together with the Qingjiang Gallery.
The phrase "only drink Changsha water, and eat Wuchang fish" has made Wuchang fish red in China for half a century, but in fact, the Wuchang fish, also known as Tuantou bream, is just a kind of bream.
Similarly, before the geographical concept was crowned with the word "fish", the fish range of Qingjiang fish was much broader: black catfish, red catfish, spoon sturgeon, Ding Gui, yellow jaw fish, river tuan, black carp, red carp, mandarin fish, white beetle, silver fish, largemouth catfish, crucian carp, white carp... In general, there are more than a dozen kinds of fish that grow in the Qingjiang River.
If you want to make a conceptual and accurate noun explanation for the three words of "Qingjiang fish", the "Qingjiang fish" that has been declared for registration by the State Administration for Industry and Commerce refers specifically to the fish produced in the reservoir area of the Jiaheyan Hydropower Station in Changyang Tujia Autonomous County.
According to the origin and water area, as the first product in Hubei Province to realize the export of fresh aquatic products, it is already the best proof of the quality of Qingjiang fish, but what is the good thing about Qingjiang fish? Only when you come to the Qingjiang River waterside of the Changyang Jiaheyan Power Station Reservoir where the Qingjiang fish grow, the answer is self-evident.
In the 1990s, the Qingjiang River, which implemented cascade development, built the Jieheyan Hydropower Station, and on the submerged land, the Changyang section of the Qingjiang River appeared with a water area of more than 100,000 mu wide.
The crystal clear water of the Qingjiang River flows gently here, providing a good environment for the growth of fish.
From the birthplace of Lichuan to Changyang, the water quality of Qingjiang is very good because there is no industrial pollution along the way and no mineral pollution.
Someone once did experiments on local water extraction in the Rock Reservoir Area of the Changyang Section of the Qingjiang River, and the results were that 1 liter of E. coli in the Qingjiang River water did not exceed 3 cfu colony formation units, and the total number of bacteria did not exceed 100 per liter of water, so such water quality is very rare in the country.
As the first product in Hubei Province to realize the export of fresh aquatic products, it sells up to 30 million kilograms of Qingjiang fish to Europe, the United States, Japan and South Korea every year.
Due to the strict import standards of foreign aquatic products, the feed of Qingjiang fish is uniformly supplied with brand feed in strict accordance with the production standards of exported fish.
Qingjiang fish has almost become synonymous with pollution-free food.
"Nine-headed bird in the sky, Hubei Yankee in the underground", I don't know if the shrewd mind of Hubei people is related to the convenience of eating on the spot and the addiction to fish and meat.
Eating fish not only provides all kinds of nutrients needed by the body, but also does not get fat when eating much, and for people who are both foodies and worried about their body, fish is simply a blessing to save the taste buds.
Moreover, the old people often say that "eating fish can become smarter" has also proved not to be an illusion.
How to make the most delicious Qingjiang fish? Qingjiang live fish grown in a good water quality and pollution-free environment, the fish meat is tender, and the original ecological flavor of the fish meat itself is well preserved.
As for the practice of Qingjiang fish, braised, stewed soup, spicy, how to cook is nothing more than the chef's cooking habits and the use of spices, which does not affect the delicious taste of Qingjiang fish.
Spicy Qingjiang fish, which uses Qingjiang catfish as the main ingredient, is a must-have dish in the Qingjiang fish feast.
Most of the fresh Qingjiang fish exported to Japan and South Korea every year is processed into sashimi – the high requirements for the meat quality of the fish in the production of sashimi show the good quality of the Qingjiang fish.
Catch a wild mandarin fish in the river water, remove the bone slice meat, and feast on the dipping sauce and local shochu, if you come to Changyang, you may wish to taste the most original Qingjiang fish in this way.