Taihu Lake is rich in aquatic resources, which provides Suzhou, located on the coast of Taihu Lake, with abundant food resources. The rich whitebait, mackerel and white shrimp are also known as the "three treasures of Taihu Lake" and are well-known at home and abroad.

Iced fish

Commonly known as noodle fish, or noodle stick fish (called leftover fish in ancient times, also known as noodle fish), it is several inches long and slightly round. According to legend, when the king of Wu ate too much food and threw it into the water, it became a fish, which was also called leftover fish in ancient times (whitebait was named because it swam in the middle of the lake, like a silver arrow leaving the string). It can be seen that whitebait in Taihu Lake, as a precious edible fish species in China, has a long history of development. Wuxi is a rare specialty, which was listed as a tribute during the Kangxi period of the Qing Dynasty. Among the numerous species of whitebait in China, Taihu whitebait is the best and produces the most. The whitebait in Taihu Lake is slender, white as jade, crystal clear, tender and delicate in meat, without bone spurs and fishy smell, and rich in nutrition.

Features:

Whitebait is a small fish with a slender, smooth and translucent body and a flat head. The mouth is very big, and the jaw and lid often have sharp teeth; Dorsal fin 1 strip, lipid fin 1 strip; The male fish has longitudinally enlarged scales above the anal fin.

Miki

Also known as bonito lake, commonly known as hairy carp and knife fish, Su Dongpo called it "silver knife" in Song Dynasty, also known as bonito lake, and other areas were also called anchovies or grilled fish. Bonito, with flat side, slightly wet abdomen, slender tail and silvery white; The figure is slightly flat and thin, with a small head and a big mouth. The eyes are attached to the front upper end of the head, the abdomen is slightly wider, the tail is narrow and narrow, the scales are thin and white, and the whole body is narrow and long like a bamboo leaf.

Healthy food:

1, Coilia ectenes, tender meat, delicious taste, rich nutrition, rich in protein, fat, carbohydrates and inorganic salts such as phosphorus, calcium and iron. In particular, tender bones and eggs contain a lot of calcium, which is about three times that of whitebait. They are supplements for human brain and bone marrow, and are especially suitable as health food for young people. Silver carp is delicious and nutritious, and its calcium content is three times higher than that of whitebait.

2. Fishermen in Taihu Lake are usually used to drying the freshly caught Coix lachryma-jobi slowly with charcoal fire in time to make it into delicious dried Coix lachryma-jobi without fishy smell. It is a famous specialty of Taihu Lake and is regarded as a treasure on the table.

There are many cooking methods for mackerel (fresh) and its dried fish, which can be steamed or braised in brown sauce. For example, if dried mackerel is cooked with pickles or tofu, it is a delicious dish for people in Taihu Lake area in the south of the Yangtze River.

White shrimp in Taihu Lake

Also known as white shrimp with ridged tail. Known as "Taihu white shrimp is the best in the world." The appearance of white shrimp in Taihu Lake is the same as that of other freshwater shrimp. White shrimp is thin and transparent. "Huzhou Fuzhi" contains: white shrimp, out of Taihu Lake, white and soft, but delicious. White shrimp has high nutritional value and is rich in protein, vitamins and various trace elements. Folk gourmets like to make drunken shrimp with white shrimp, which has a unique flavor.

White shrimp, which grows in the open waters of Taihu Lake, belongs to freshwater shrimp. The body color is transparent, the head has whiskers, the chest has claws, the eyes are prominent and the tail is forked. According to Taihu Lake Preparation, "White shrimp in Taihu Lake is the best in the world, and its color is still white when cooked."