The scientific name of guihua fish is Mandarin fish, which is called guihua fish because of the nice-sized spots on its colorful skin, especially the most famous one produced in the Sanshui section of Beijiang River. Guihua fish has been cultured in large quantities in fishponds and has become a high-value agricultural by-product. The meat quality and flavor of the fish farmed in fishponds is slightly inferior to that of the wild fish from the Beijiang River. Guihua fish meat thick, sweet flavor, no bone silk, young and old savory, is a more popular edible fish of three flowers and five Luo, is the Heilongjiang Province, eight kinds of famous freshwater fish collectively, namely: ao flower, bream flower, Ji flower and the same Luo, Zhe Luo, Faro, Huluo, Yaluo. One.　The aohua is the cinnamon fish Scientific name Siniperca chuatsi, also known as cinnamon fish, perch cinnamon. It belongs to the order Perciformes in fish taxonomy. Among them, the stiffbill grows the fastest. Guihua fish meat is rich and solid, flavorful, rich in protein, meat spines, can complement the five organs, benefit the spleen and stomach, inflate the stomach, cure the deficiency, applicable to the qi and blood weakness of the body, can be cured of deficiency and weakness, intestinal wind under the blood and other diseases. Mandarin fish is a valuable freshwater fish in the world. It has a long, flat, round body, pointed head, big mouth, big eyes, green body with metallic luster, irregular flowery black spots on the side of the body, small fine scales, truncated caudal fin, hard spines and toxins in the front half of the dorsal fin, and soft stripes in the back half. Siniperca chuatsi's meat is tender and plump, fat and delicious, with no internal gall and few thorns, so it is the best of the fish species. Li Shizhen, a medical doctor in the Ming Dynasty, described Mandarin fish as "water dolphin", meaning that its flavor is as delicious as that of a puffer fish. Others compare it to dragon meat in the sky, indicating that the flavor of Mandarin fish is indeed extraordinary. Mandarin fish and the Yellow River carp, Songhua River four-gill perch, Xingkai Lake whitefish, known as China's "four freshwater fish". It has more meat and less thorns, white and tender meat, garlic cloves, meat and flavor, is a freshwater fish in the upper class edible fish. Nutritional value 1. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients, tender meat, very easy to digest, for children, the elderly and the frail, the spleen and stomach digestive function of the people, eat Mandarin fish can be complementary to the weak, but do not have to worry about digestive difficulties; 2. Eat Mandarin fish has the role of the "consumptive", that is to say, it is conducive to the rehabilitation of tuberculosis patients. Beneficial to the recovery of tuberculosis patients; 3. Mandarin fish meat is not high in calories, and is rich in antioxidants, for the craving for delicious, want to beauty and fear of obesity is an excellent choice for women. Suitable for people suitable for weak constitution, weak labor win thin, spleen and stomach qi deficiency, diet is not fragrant, malnutrition people eat; the old and young, women, spleen and stomach weakness is particularly suitable; asthma, hemoptysis patients should not be eaten; cold and dampness should not be eaten. Do not drink tea before or after eating fish. Usage Mandarin fish can be braised, steamed, deep-fried, stewed or simmered. It is also one of the commonly used fish in western cuisine. It is sweet in taste, neutral in nature, non-toxic, and belongs to the spleen and stomach meridians; it has the nourishing effect of replenishing qi and blood, and benefiting the spleen and stomach. Tips Siniperca chuatsi's spine fins and anal fins have sharp spines, and there are poisonous gland tissues on them, which can cause swelling, pain, fever and chills after being stabbed, so special attention should be paid to the processing of Siniperca chuatsi, and it should be chopped off before making the dishes. Zhuanzhuan, without disembowelment, first in the back of the abdomen near the tail where there is a small eye, cut with a knife, so that the belly of the fish intestines and the separation of the fish body, and then from the mouth to insert two chopsticks to the abdomen, rotate the two rounds, will be the viscera with gills together with the fish can be pulled out. Fish fishy: 1, the fish scales disemboweled and washed, put into a basin and pour some wine, in addition to the fish fish in the region, and can make the fish taste delicious; 2, fresh fish cut open and washed, soak in milk for a while both in addition to the fishy, but also to increase the fresh taste; 3, eaten fish, the mouth when the taste, chewing on the three or five slices of tea, and immediately fresh breath.