Shaguang fish, which mostly grows in the Yellow Sea, is also known as Tulang fish, Shaguan fish, ground arowana fish, Tianlang fish and Guangyu fish. The scientific name is "fine-tailed goby", which belongs to Perciformes, goby family and goby genus. It is an annual warm coastal bottom fish with strong adaptability to temperature and salinity. Its meat is tender, delicious and growing rapidly.

It is distributed along the coast of China, especially Lianyungang. The goby is commonly known as "sand fish" in Lianyungang. Since ancient times, Lianyungang locals have the habit of eating sand fish, and Lianyungang folks have the saying "October sand mutton soup". There are detailed records in Haizhou Folklore, Cloud Glance, China's Famous Cookbook-Jiangsu Flavor, Haizhou Township Talk, Lianyungang Characteristic Culture, Jiangsu Aquatic Records, etc.

Braised Shaguang fish is a traditional Jiangsu dish, which belongs to Jiangsu cuisine. Red in color, tender in meat, salty and sour in taste, and delicious in taste.

Raw materials: one tail of Sarcandra glabra (weighing about 1000g), 25g of onion, 20g of ginger slices, 35g of Shaoxing wine, 25g of soy sauce 15g, 25g of sugar, 7.5g of refined salt, balsamic vinegar 15g, and 750g of peanut oil.

Practice: Wash sand fish, drain water, and marinate with Shao wine, soy sauce and onion ginger for 5 minutes. Heat the pan on the fire, when the oil is heated to 60% heat (about 150℃), add the sand fish and fry until both sides are golden, then pour out. Set fire to the original pot, put oil, add onion and ginger slices to stir fry until fragrant, add sand fish, cook Shao wine for a while, add soy sauce, sugar, refined salt and clear water, cover with stew 10 minute, collect thick soup over high fire, cook balsamic vinegar and pour sesame oil.