Mandarin fish, also known as "mandarin fish", has a flat body, a bulging back, turquoise, irregular black markings, a large mouth and a prominent jaw. Because of its fierce nature, it is often selected as a fierce fish species painted in Danqing paintings. It feeds on fish and shrimp, grows fast and has a large natural yield. It is a valuable freshwater fish in China. The ancient poem "Peach Blossom Flowing Water and Mandarin Fish Fat" shows that it is fatter in spring. There are the following taboos when processing mandarin fish.

(1) Don't touch the hard spines of Siniperca chuatsi when it is first processed. Siniperca chuatsi has two dorsal fins, and the largest one is hard spines. Usually, the fish with hard spines has less spines and is delicious, which is the same characteristic of this kind of hard spines. However, the hard spiny fin of this fish is toxic, which can cause severe swelling and pain after being stabbed, so be careful not to touch it during the initial processing to avoid being stabbed.

(2) When processing mandarin fish, it is forbidden to change the knife into pieces and pieces. Usually mandarin fish is a valuable raw material, and its position in the finished dishes is high-grade. It is customary to cook the whole tail. Because the big dishes in the banquet are usually eaten for shaping, it is forbidden to change the knife into pieces and pieces when cooking mandarin fish.

(3) Avoid putting thick seasoning when cooking mandarin fish. Because mandarin fish itself tastes delicious, steaming and cooking soup are often used to highlight its basic taste, and it can also be accompanied by sweet and sour taste. It doesn't need seasoning to correct and add flavor.

Siniperca chuatsi has high nutritional value, rich in protein and fat, and a variety of inorganic salts and vitamins. Regular consumption of it can tonify fatigue, benefit the spleen and stomach, improve digestive function and build a strong body. Just pay attention to the above taboo issues when cooking and processing.