Fish meat is delicious and nutritious. In the big family of China, different regions, different ethnic customs, and different ways of cooking fish are different. Today, I will take you to taste many special fish. I believe you will be really satisfied.

Stone Pot Fish

In China's Jiangnan, the land of plenty, Hunan's famous dish Stone Pot Fish is a specialty of Hunan cuisine. It is made in a unique way. It uses a double-eared pot hewn from granite. It is cooked and fried, plus various ingredients such as chili peppers and nourishing herbs. After a complicated cooking process, stone pot fish is born. This fish is delicious and has a unique flavor that will leave you with endless aftertaste.

Distillers Grain Fish

Going north, Poyang Lake in Jiangxi Province is famous for its first-generation specialty distiller’s grain fish. When you hear the name of this fish, it is certain that wine is indispensable. Yes, this fish does not come out of the wine vat. It is carefully made. Choose half a catty of grass carp and marinate it until it is half dry. Then put it in a jar of brewed rice wine and seal it. Take it out after more than ten days, or steam or boil it. Boil with the wine vat.

The deliciousness of this fish lies in the wine. The rice wine is made older and penetrates into the fish meat. The fish meat is jujube red with bright color and strong fish aroma. The meat is in the mouth, delicate and smooth, with the aroma of wine and the essence of fish meat. The taste begins to sublimate after some time, and when you taste the wine and red pickled peppers, you will be intoxicated, allowing you to enjoy the beauty of the fish aroma.

Stinky mandarin fish

After walking through Jiangxi and coming to Anhui, you have to talk about the famous stinky mandarin fish. There is a saying in Anhui about this fish. If this dish is missing from a restaurant, it is basically considered unauthentic. The subtlety of this fish lies in the marinating. There is a standard for the marinating time and the amount of salt. Its precision determines its deliciousness.

In addition, choosing fish is also a top priority. March and April are when mandarin fish are plump, so if you want to taste this dish, you must do it after April. Don’t miss the opportunity! This fish tastes mellow and has a layered texture. It smells a little smelly at first, but becomes fragrant when you try it. The marinated fish meat is white, tender and smooth, as warm as jade, tight and elastic, and has a unique aroma that will make you unforgettable.

Floating Carp

China is a country with a vast land and abundant resources, and the preparation of fish is also unique and shows its unique talents. Chaoshan fish rice, which uses fish as rice, is full of deliciousness. The famous Hangzhou-style dish - West Lake Vinegar Fish is not to be outdone. The cooked fish is delicate and tender, with moderate sweet and sour but not greasy, with a crab flavor, and is deeply loved by the masses. People love it. The specialty of northern Tianjin cuisine - Panteng carp, is characterized by crispy scales, fresh and tender meat, strong sourness and sweetness. When you taste it, the fish scales, fish skin and fish meat make a crisp sound in your mouth at the same time. The fish bones are crispy, but the fish meat is still delicious. The sour and sweet taste is very appetizing.

Speaking of this, I believe you must be eager to plan your trip and buy tickets. The characteristics of different places give birth to different customs and customs. You can go to the local area to taste it according to your own taste. Whether it is steamed, cooked or fried, it will definitely satisfy you! Life requires leisure and enjoying a sense of ritual.