Four gill perch soup origin: China. History: Four-gill perch soup is the most famous specialty in Songjiang, Shanghai. Songjiang four-gill perch is a world-famous food. In the Song Dynasty, Kong Zhong Ping's "Kong's Yuan Tan" recorded: "Songjiang perch, which comes out from the south of Changqiao and has four gills, is a natural finely cut fish." Whenever guests come to our house, fresh perch will be cut into small pieces or shredded fish as a delicious dish. By the end of the Qing dynasty, steaming, making soup or making soup were the main methods, and "steamed perch" and "perch soup" appeared. Sashimi is becoming less and less common. The original Songjiang Xiuyeqiao Hotel cooked dishes such as "stewed bass" and "four-gill bass soup", which were once famous all over the country. Poets of all ages praised the beauty of perch flavor. In the Song Dynasty, Yang Chengzhai once wrote a poem: "It doesn't matter whether there is money under the rainbow pavilion in front of the perch leaves in the perch town. How short the jade ruler is, and the silver shuttle is straight and round. Black and white seal at three or four o'clock, fine scales and huge mouths, fresh. Spring breeze has a real taste, and I think autumn wind is even different. " This poem describes the delicacy of perch in detail. Features: Songjiang four-gill perch is cooked with bamboo shoots, ham and clear soup. The meat of the dish is tender, the soup is clear and the taste is extremely delicious. Technology: Slaughter and clean the perch. Add water and chicken soup to the wok, add onion, ginger slices, bamboo shoots and shredded Chinese cabbage, bring to a boil, add bass, Shaoxing wine and salt, and simmer for a while. When the soup boils again, add the cooked ham slices and monosodium glutamate, pour a little lard into the soup bowl. Kirin bass menu name Kirin bass cuisine belongs to Cantonese cuisine. The basic feature of Cantonese cuisine is the well-known Cantonese cuisine. This dish is very particular, and several ingredients are sliced like a group of unicorns. The basic materials are perch, mushroom, ham, bamboo shoots and ginger slices. Features: Famous Cantonese cuisine, this dish is very particular, and several slices of ingredients are matched like a group of unicorns. Ingredients: bass 1000. 300g of ham, 0/50g of bamboo shoots/kloc-,20g of ginger slices, 8g of refined salt, 25g of cooking wine, 2g of pepper, 2g of monosodium glutamate, 0g of shallot/kloc-,0g of sesame oil/kloc-. Cooking method: cut off the head and tail of the perch and cut it into two pieces from the back of the middle section. Each slice is obliquely cut into six small pieces, then pickled with refined salt, monosodium glutamate and pepper, and the mushrooms are cut into 12 pieces. Put the fish head and fish tail on a plate, take a piece of fish, mushrooms, ham and bamboo shoots, *** 12, steam in a steamer for 8 minutes, and thicken the steamed fish with refined salt, monosodium glutamate, water, sesame oil and starch. Cantonese cuisine is famous for Cantonese cuisine. This dish is very particular about plate loading. Cut several ingredients into raw materials: perch 1000g, 6 mushrooms, 300g ham, bamboo shoots 150g ginger 20g, refined salt 8g, wine 20g, pepper 2g and monosodium glutamate 2g. The production process (1) cuts off the head and tail of the perch. Set the fish head and fish tail, (2) fish 1 slice, mushrooms, ham and bamboo shoots in each group, set 12 slice, steam in a steamer for 8 minutes, and soak with salt, monosodium glutamate, water, sesame oil and starch. Chrysanthemum perch ingredients: perch 1 strip 1000g, peanut oil 500g (about 150g), dry starch 100g, tomato sauce 50g, Chinese kale 2 slices, balsamic vinegar 15g and wet starch/kloc-5g. Cut a flower knife with a width of 1cm and a depth of 0.33cm on the fish surface with a straight knife, then cut 1cm into 30% of 1 piece of chrysanthemum bass blank with an oblique knife, and cut1piece according to this method. 2. Wash the kale leaves, cut them into chrysanthemum leaves, blanch them with boiling water and take them out. Mix broth, refined salt, balsamic vinegar, white sugar, tomato sauce, monosodium glutamate and wet starch into a marinade. 3. Put the wok on the fire, add peanut oil and heat it to 70%. Grab the raw perch with dry starch, then put it in a wok and fry for 2 minutes until the fish pieces are rolled into chrysanthemum shape, gently scoop them up with a colander, drain the oil, put them in a plate and decorate them with chrysanthemum leaves and mustard leaves. 4. Leave about 50 grams of bottom oil in the pot, put it back into the fire, pour in the marinade, boil and thicken it evenly, and pour it on the chrysanthemum bass. Note: 1. Don't pat the raw flour too thick, so as not to affect the brittleness. 2. This dish is sweet and sour, and the ratio of sweet and sour is 2: 1. Flavor characteristics: 1. Perch is slender, flat on the side, with a big mouth, a protruding jaw, silvery gray, and small black spots on the back and dorsal fin. Habitat near the sea, but also into fresh water, early spring at the junction of salt and light into the sea, distributed in China's coastal areas, summer and autumn fishing in large quantities. Perch has existed since ancient times and is also recorded in ancient books. In Fireworks, there is Yang Di's evaluation of perch: the so-called golden jade is beyond, but the defeat is among them. 2. "Chrysanthemum perch" is a famous dish with Fuzhou flavor. It looks like chrysanthemum, with beautiful flowers, light yellow color, very elegant, crisp, fragrant and fresh, sweet and sour. Kirin perch raw materials: perch 1000g, 6 mushrooms, ham 300g, bamboo shoots 150g, ginger 20g, refined salt 8g, wine 20g, pepper 2g, monosodium glutamate 2g, onion 15g and sesame oil 6g. Methods: 1. Cut off the head and tail of the perch, cut it into 2 large pieces from the back of the middle section, and each piece is obliquely cut into 6 small pieces, then marinate it with refined salt, wine, pepper and monosodium glutamate, and cut the mushrooms into 12 pieces after soaking; 2. Arrange fish heads and fish tails in a plate, and take 1 piece of fish, mushrooms, ham and bamboo shoots to form a group, * * * 12 piece. After finishing, put it in a steamer and steam it for 8 minutes, then pour salt, monosodium glutamate, water, sesame oil and starch on the steamed fish noodles. Background knowledge: Famous Cantonese cuisine. The main ingredient is sea bass or other freshwater fish, and the ingredients are ham, mushrooms and fat pork, which are steamed in cages. This dish is very particular, and several ingredients are sliced and matched, just like the armored unicorn, so it is named. Japanese-style "Zhaoshao" perch: Remove the midbone of perch, fry it in oil pan until golden brown, and then pour in "Zhaoshao juice" for a little stew to achieve the effect of crispy outside and tender inside, sweet and delicious. Steamed perch in five-star sauce: Mix five sauces, such as garlic Chili sauce and pillar sauce, spread them on perch and steam for six or seven minutes.