Yellow River carp (Cyprinus (Cyprinus) Carpio Haematopterus Teminket schlegel) belongs to CYPRINIDAE, CYPRINIDAE, CYPRINIDAE, CYPRINIDAE and CYPRINIDAE. Commonly known as carp kidnapper

The lateral scales are golden yellow, the back is slightly black, and the abdomen is pale white. The lower leaves of the gluteal fin, caudal stalk and caudal fin are orange-red, and the pectoral fin and ventral fin are orange. Except the scales located in the lower body and abdomen, the back of other scales has crescent-shaped spots composed of many small black spots.

Its body is spindle-shaped, its side is flat and its abdomen is round. The head and back are slowly rising in an arc, and the back is slightly raised. Small head. Mouth position, horseshoe shape. The starting point of dorsal fin is located before the starting point of ventral fin. The dorsal fin and the gluteal fin each have a hard thorn, and the trailing edge of the hard thorn is serrated. Generally, the ratio of body length to body height is 3.34 0.48, the ratio of body length to head length is 4.03 0.47, and the ratio of tail stalk length to tail stalk height is 65,438+0.09 0.27.

Since ancient times, the Yellow River carp has been said to be "carp that must feed on fish" and "Luo carp is as expensive as cattle and sheep", which is better than food. Yellow River carp is also famous at home and abroad for its tender and delicious meat, golden scales, red tail and long spindle shape, and it is a valuable fish resource in China. The legend of Longmen carp yue longmen is almost a household name. Bai Juyi and other ancient poets wrote poems for him and called him "Arowana". There are some beautiful poems among the people, such as "The Yellow River Three-Foot Carp, originally living in Jin Meng, can't be regarded as a dragon, but came back to mix all kinds of fish".

Yellow River carp, with golden scales and red tails, has a long spindle shape (body length/height >); 3, the length of the tail handle/the height of the tail handle ≈ 1), the meat is tender and delicious. Compared with other kinds of carp, its muscle protein content is higher (17.6%) and its fat content is lower (5.0%), and it is rich in 8 kinds of amino acids and 4 kinds of umami amino acids, as well as 3 trace elements such as iron, copper and zinc, and many elements such as calcium, magnesium and phosphorus. Since ancient times, it has been an indispensable delicacy for folk festivals and banquets. The Yellow River is the second largest river in China, with a total length of 5,464 kilometers and a drainage area of 750,000 square kilometers. Known as the "bean curd waist with copper head and iron tail", it crosses 692 kilometers in Henan and is mainly located on the bean curd waist. The river east of Jin Meng began to relax. The bank spacing is generally around 10 km, and the widest point can reach 20 km. The riverbed is wide and shallow, with less sediment concentration in non-flood season, and the average transparency is11.3-25.0cm.. The water is rich in various nutrients needed for the growth of aquatic organisms. The river basin (Henan section) has a mild climate, long sunshine time throughout the year, long fish growth period, and a large number of wild weeds grow on the beach of the Yellow River, which can be used as fish feed. These are the advantages of developing fishery production. It is also the main reason why rivers in our province are rich in high-quality Yellow River carp in history.

However, since 1950s, due to human activities such as water pollution, overfishing, fish poisoning, isolation of natural breeding grounds, and the cut-off of the Yellow River, the ecological balance of natural waters has been seriously damaged, and the carp resources in the Yellow River have been sharply reduced. In 1950s, there were professional fishing teams fishing on the Yellow River in Sanmenxia, Lingbao, Luoyang, Gongyi, Zhengzhou and Kaifeng. The monthly catch is 600- 1 150 kg/boat, in which the Yellow River carp can account for 45-50% of the total weight, and the south section of the Yellow River can catch150,000 kg of Yellow River carp every year; By 198 1- 1982, the monthly catch of the same operation mode in the same season does not exceed 125kg/ boat, and the number of fishing boats has greatly decreased, especially in the Yellow River, where the annual catch is less than 1000 kg, and the age and individuals have declined. Fishing boats are rarely seen, indicating that fish resources have dropped significantly. Especially from the end of 1970s to the beginning of 1980s, under the direct influence of the nationwide introduction upsurge of hybrid carp, many kinds of hybrid carp were mixed in the waters of different tributaries of the Yellow River, which made the germplasm resources of the Yellow River carp more seriously damaged, mixed with many kinds of carp, and the quality of the Yellow River carp declined. Mainly manifested in body color variation, pulp disorder and body shape change.

Major changes:

1. Growth slowed down. Authentic Yellow River carp can generally weigh 250-500g in that year and 500-1000g in the following year. However, in recent years, it has been found that the yellow river carp fry grown in many places can only grow to 100- 130 grams in the first year and only grow to 500 grams every two years.

2. precocious puberty. Normal Yellow River carp generally mature after 2 years old. At present, the age of sexual maturity of male Yellow River carp raised in many places is 1 year, which seriously affects the normal growth of Yellow River carp.

3. The disease resistance is weakened. Yellow river carp is famous for its strong disease resistance, and generally does not suffer from a large number of dead fish diseases. However, in recent years, a large number of diseases (such as hemorrhagic disease) have occurred frequently in many places.

4. Body shape and body color change greatly. In some places, Yellow River carp have bigger stomachs and lighter or darker bodies. Sweet and sour carp, a famous Shandong dish.

Introduction: Yellow River carp is a famous food in China since ancient times, because of its fat, tender meat, delicious taste and rich nutrition. The Book of Songs says: If you don't eat its fish, it will be the carp of the river, which shows that people began to eat the Yellow River carp as early as 3000 years ago, making it nutritious and delicious, and it also has a profound historical background.

Speaking of Yellow River carp, we have to mention sweet and sour carp, which is a famous dish cooked by Yellow River carp and one of the representative works of Shandong cuisine.

"Sweet and sour Yellow River Carp" is a traditional dish in Jinan, Shandong Province. The north of Jinan is close to the Yellow River, so the carp used for cooking is the Yellow River carp. This kind of fish grows in the deep water of the Yellow River, with golden head and tail, smooth scales and tender flesh, and is a good food at the banquet. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "sweet and sour yellow river carp" first started in Luokou town, an important town of the Yellow River. Chefs here like to cook this dish with live carp, which is very famous in nearby places and later spread to Jinan. When cooking, the chef cuts the fish with knife marks, wraps it with thick paste, fries it, tilts the head and tail, and then makes sweet and sour juice with famous local vinegar and sugar in Jinan and pours it on the fish. This dish is crispy in the outside and tender in the inside, with a little sour taste, which soon became a delicacy in famous shops. "Sweet and sour Yellow River Carp" is the most famous one made in Huiquanlou, Jinan. Now, if you want to go to the authentic sweet and sour carp, you can go to the South Past Restaurant in Jinan Quancheng Park.

Raw materials: Yellow River carp 1 strip (about 750g), sugar 200g, vinegar100g, soy sauce10g, salt 3g, onion, ginger and garlic 5g, clear soup 300g, water starch150g, and proper amount of oil.

Method:

1. Remove scales, tendons, viscera and wash the fish. First, cut both sides of the fish straight every 2.5 cm, with a depth of about 1.5 cm, and then cut the fish forward piece by piece with an oblique knife (each piece is not broken). Then lift the fish, make the knife edge open, sprinkle refined salt on the meat of the fish, marinate it slightly, and evenly coat a layer of wet starch paste on the whole body and knife edge of the fish.

2. Heat the wok and pour in the oil. When the wok is 70% hot, put the fish together with the fish tail into the wok and the knife edge will open immediately. At this time, hold the fish with a shovel to avoid sticking to the pot, fry for about 2 minutes, push the fish to the side of the pot, and bend the tail inward to make the fish bow. Fry the fish with the back down for 2 minutes, then turn it upside down and fry the fish with the stomach down for 2 minutes, and then take it out when all the fish are golden yellow.

3. Set the wok on high fire, add 50g of oil. When it is 60% hot, add onion, ginger and minced garlic, cook vinegar and soy sauce, add broth and white sugar to boil, thicken with wet starch, pour a little hot oil, and quickly pour it on the fish.

Gansu Cuisine —— Yellow Carp Boiled in Stone

Stone cooking is a cooking method used in ancient times. There was a "stone baking" cooking technique in ancient Hexi, but now Lintao, Gansu still retains the traditional stone cooking method, which is used to make dishes and pasta. "Yellow carp cooked in stone pot" has the characteristics of fresh meat, mellow fish flavor, beautiful shape and unique flavor.