Mandarin fish, also known as "mandarin fish", has a flat body, a raised back, green color, irregular black markings, a large mouth and a protruding lower jaw. Due to its ferocious nature, it is often selected as a ferocious fish species in paintings. It feeds on fish and shrimps. It grows quickly and has a large natural yield. It is a precious freshwater fish in my country. There is an ancient poem called "Peach blossoms and flowing water, mandarin fish are fat", which shows that it is fatter in spring. There are the following taboos when processing mandarin fish.

(1) Avoid touching the hard spines of mandarin fish when processing it for the first time. Mandarin fish has two dorsal fins, the largest of which is a spine. Usually the fish with spines has many spines and less flavor, which is the unique characteristic of this type of spine fish. However, the hard spinous fin of this fish is poisonous and can cause severe swelling and pain when stung, so be careful not to touch it during initial processing to avoid being stung.

(2) When processing mandarin fish, avoid changing the knife into chunks, slices, etc. Mandarin fish is usually a precious raw material, and its status in finished dishes is high-end. It is customary to cook the whole tail. Since the main dishes at banquets are usually eaten in shape, avoid using the knife to cut the mandarin fish into slices, chunks, etc.

(3) Avoid adding thick seasonings when cooking mandarin fish. Because mandarin fish itself is delicious, it is often steamed or boiled in soup to highlight its basic taste. It can also be paired with sweet and sour flavor. It does not require seasoning or flavoring.

Mandarin fish has extremely high nutritional value, rich in protein and fat, and a variety of inorganic salts and vitamins. Regular consumption of it can replenish fatigue, benefit the spleen and stomach, improve digestive function, and strengthen the body. Just pay attention to the above related taboos when cooking and processing.