On China's famous menu, there is a "four-star full moon" from Xingguo County, Jiangxi Province. As one of the birthplaces of Hakkas, Xingguo people pay special attention to food culture, and their two-part allegorical saying "Don't talk about 789, focus on 10 (food)" is sufficient evidence. Among these mouth-watering dishes, especially the "three fish"-shredded fish, steamed fish with powder and butterfly fish, are amazing.

"998 bends, bends, and merges into a river. The river is crystal clear and there are many fish." This is a true portrayal of rejuvenating the country, and the reputation of "land of fish and rice" has a long history. Hard-working fishermen sang fishing songs and shook bamboo rafts, and came up with a unique "three fish" for rejuvenating the country. After every dish, there is a magical legend.

Xingguo fish silk pinned his wife's thoughts on her husband. One year, a platoon leader's wife carefully cooked fish noodle with fish and potato powder as raw materials, and used this dish to see her husband off before he went out to make a living. This row of workers are eating fresh and tender vermicelli. I don't know what that is. Asked about the name of the dish, his wife said affectionately, "Lang Xing is a thousand miles away, and this dish is called" Acacia with You ". This year, the platoon leader came home early with money, which made the women in the neighborhood jealous. This practice of "missing you" spread like wildfire. Now people not only cook shredded fish, but also steam, fry and stir-fry.

The origin of steamed fish with powder is due to the wits and courage of the couple. According to legend, at the end of Qing Dynasty, boatmen named Xingguo and Luo Xing often went fishing by the river. After a long time, they were tired of eating fish. One day, he told his wife that if he could make a different fish dish, he would give her a pair of bracelets. The Luo family woman thought: It used to be either fried or boiled. This time, we must try steaming. So she put taro, eggplant, beans and other vegetables into the steamed retort, mixed with rice flour and seasoning, and stormed. When the dish was cooked, she mixed the paste made of oil, salt and ginger, sprinkled chopped green onion and served it. When the wooden retort is placed on the table and the wooden cover is lifted, the fish flavor is dispersed, and it is delicious and spicy in your mouth. Not only the rice noodle fish is delicious, but also the vegetables at the bottom are delicious because of the taste of the fish. Later, this method spread, and people changed wooden steamer into bamboo steamer, which was more convenient. Now this dish is widely circulated in Xingguo. Together with four Hakka-style dishes, it has become Mao Zedong's own "Four Stars Looking at the Moon".

Among the "three kinds of fish", butterfly fish is the most interesting. Its practice is to slice the fish fillet, mix it with potato powder, smash it into thin slices with a hammer, and boil the water. The fish fillet will spread its wings like a butterfly and fly up and down in the broth. Butterfly fish soup is fresh and delicious. Its two wings are inseparable, just like inseparable brotherhood.