Everyone who has eaten shad knows that shad has oil under its scales, and if it wants to taste good, it must be steamed with scales. It is said that in the past, the wives of large families in the south of the Yangtze River all had the skill of cooking shad. When girls get married and go to her husband's house, most of them have to accept the inspection of cooking shad. One day, a large family married a daughter-in-law, and her mother-in-law threw a shad to her new daughter-in-law to clean up. I saw that under the eyes of the public, the new wife raised her knife and fell, and Li Lisuo scraped the scales off the fish. Seeing the new wife scraping the fish naked, her mother-in-law's face hung gloomy. After a while, the new wife took out the prepared shad from the kitchen and put it on the table, which surprised everyone. All the scales of this shad were strung together with red silk thread by the clever wife and neatly hung on the shad, which was very eye-catching. Mother-in-law immediately smiled, and others nodded and said yes. This practice not only keeps the scales and delicacies, but also makes it convenient for diners to enjoy.
2. The ancestral home is not worth as much as the fish head of the herring
If the herring is compared to a nobleman, the silvery-white herring is like a celebrity. In the Song Dynasty, people called it "Bai Gui's master" because of his "slim appearance and handsome figure". Chen Jimin, an expert on local chronicles in Nanjing, told reporters an old saying, "The puffer fish come to see the lights, and the bream fish come for an outing." He said that whenever the south of the Yangtze River is pink and green, it is the time when the bream fish is tender and delicious, and it is also a good time for Jiangnan people to go for an outing. During the Six Dynasties, people who went for an outing always liked to bring a crock filled with baked herring. During the break, the family sat together, enjoying the beautiful scenery and tasting the snakehead fish. How comfortable it was.
bream fish is abundant in the middle and lower reaches of the Yangtze River, with Yangzhou producing the best quality, and the gourmet Li Yu calls it "the wonderful thing in spring". Li Yu also said: "When eating herring reports that sturgeon and herring are tired, the more sweet it is, the more you will not let go." Yangzhou proverb says, "It's better to die at home than to abandon the amount of fish." That is to say, I would rather lose my ancestral home than give up the fish head. Although these statements are exaggerated, they are enough to prove that the taste of snakehead fish is extraordinary.