Fairy bone big head is also called fairy bone fish and fairy bone carp. The bighead carp is not a 1 new species, but a variety of bighead carp, which belongs to the genus bighead carp in CYPRINIDAE in taxonomy. Cantonese people call it bighead carp, so bighead carp is also called bighead carp. Its main feature is its large size and first-class taste. Steamed fairy bones are famous for their tenderness, freshness and smoothness. The hunchback guy in Fish talked for a long time about what a coward is. Let me give you an example first. For a normal big fish weighing four pounds, the back bone is generally 50 cm long, while the shrinking fish is only half of it. A shrinking bone with a big fish head and a relatively small figure is commonly called "hunchback guy" in fish. Meat is concentrated near the head, so steaming fish heads is a good practice. Its deformed shape increases the difficulty of hunting, and it has a larger activity and a longer growth cycle than ordinary fish. The bony fish seen in the picture is about 3.5-4 kg, and it has been raised for about two years. "Shrinking bone fish" is a fairy bone fish that Mr. Cai Lan, the god of food, has been obsessed with for a long time. The so-called "bite, the meat is delicious and sweet, and it is the best in the world." But now we don't need to make a special trip like Cai Lan. Just lock Shunde rooster in the racecourse. The word "fresh" is the most important thing to eat seafood. The shrunk fish in the restaurant are all first-class American goods, which are delivered fresh from Shunde every day, with a limit of 30 pieces per day, and all of them need to be booked in advance. Steaming or boiling is recommended. The restaurant recommends that shrimps, crabs and Bai Bei be steamed in a farmhouse cauldron, which is most suitable for everyone to have a lively meal.