A white Taihu whitebait is more than two inches long, with a slightly round body and a shape like a hosta. It seems to have no bones and no intestines. It is tender and transparent and has a color like silver, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. The poet of the Song Dynasty famously wrote, "The whitebait is under the frost after the spring, and the perch is under the frost." The whitebait and the perch were listed as treasures among fishes. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Silverbait was originally a sea fish, and later settled in Taihu Lake to breed. It is a valuable specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, bones, spines, intestines, swim bladder, and no fishy smell. It can be used to prepare various dishes and is deeply loved by consumers at home and abroad.
Taihu Whitebait
An anecdote from Gao Chengfuyan of the Song Dynasty said that when Gou Jian, the king of Yue, was eating a kind of fish, the army of Fu Chai, the king of Wu, came, and Gou Jian ate half of it. The fish fell into the river and hurriedly fought. These leftover fish turned into another kind of fish in the water, and people called it "Kun Can Fish", that is, whitebait (see "Shijihara·Gou Can").
Taihu white fish
Three-white Taihu white shrimp: There is a record in the Qing Dynasty's "Taihu Preparatory Examination" that "Taihu white shrimp is the best in the world, and its color is still white when cooked." White shrimp has thin shell, tender meat and delicious taste. It is a favorite aquatic product of the people. The "drunken shrimp" made of white shrimp is placed on the table. The shrimp is still jumping around. When you eat it in your mouth, it is extremely tender and delicious. Peeling white shrimp has a high meat yield, and can also be processed into dried shrimp. After peeling, it is "Hukai". Shrimp can also be used as medicine. Oral administration has the function of detoxification. Drink a bowl of shrimp soup after drinking, and your stomach will feel comfortable and delicious.
White shrimp has thin shell, tender meat and delicious taste. It is a favorite aquatic product of the people. There are many ways to eat white shrimp, each with its own characteristics. The fresh food includes salt water, fried in oil, shrimp crackers, shrimp, shrimp balls, shrimp rolls, shrimp can be made into shrimp scrambled eggs, shrimp soup, pomegranate shrimp, biluo There are countless dishes that use shrimp as ingredients: shrimp wontons, dumplings, steamed buns, shrimp stuffed egg balls, shrimp beaded crucian carp, shepherd's purse shrimp cakes, peacock shrimp and crab, and other hundreds of famous dishes. There has long been a folk saying in my country that "dead shrimps turn red", but this is not the case with Taihu white shrimps. They do not turn red when cooked and remain white all over. In the international market, Taihu shrimp is regarded as an aquatic treasure, with demand exceeding supply, and is often used as a high-end condiment for main dishes.
Crispy whitebait
White shrimp
2. Saltwater shrimp: Boil the water, pour the white shrimp into the pot, cook, add fine salt, minced ginger, and green onions. It is edible and delicious. It’s simple and convenient, and has better nutrition!
3. Dried shrimp soup: During the peak season of white shrimp from May to July, there is usually a large amount of fish caught and there is no time to use it fresh. Therefore, our people here simply fish it out in salt water, dry it in the sun, store it, and eat it all year round. It is mainly used to cook soup. No matter what kind of soup, you can add dried shrimps. This soup is particularly delicious.
Taihu Sanbai refers to the three river seafood specialties of Taihu Lake in China - white fish, whitebait and white shrimp. It is located in Wujin District, Changzhou City, Jiangsu Province (formerly Wujin County) The signature ingredients of the famous series of local dishes "Taihu Boat Cuisine" in Wuzhong District of Suzhou City (formerly Wuxian County) and Wuxi City. The Taihu Three Whites in Suzhou, Wuxi and Changzhou are all cooked differently; white fish, white shrimp, whitebait, etc. They are all white in color, so they are called "Taihu Three Whites". The selection of ingredients for dishes using Taihu Three Whites pays great attention to the freshness of the ingredients; especially since they are easy to die when exposed to water, Taihu Three Whites are most suitable for cooking by the water or on a boat. The methods of preparing dishes based on Taihu Sanbai are mostly steaming and boiling, emphasizing on maintaining the original flavor of the ingredients. How to eat Taihu Sanbai steamed white fish Ingredients: 1 fresh white water fish Seasoning [span] [span] Ingredients: cooking wine, salt, ginger slices, scallions or spring onions, steamed fish soy sauce Method: 1. Remove the internal organs of the fish and wash them. Score the fish. If you don’t have a long plate, you can cut the fish, spray it with cooking wine, apply a little salt with your hands, put the ginger slices in the fish belly and in the seams of the knife marks, sprinkle with steamed fish soy sauce, and marinate for 10 Minutes, then put it in the pot and steam for about 8 minutes. Take it out, remove all the green onion and ginger slices, cut some shredded green onions, and sprinkle the shredded green onions on the fish. 2. Heat the oil in another pan, heat the oil to 70% hot, add a few peppercorns, and then pour it on the fish. Introduction to Taihu Sanbai Crispy Whitebait Dishes Preparation Difficulty: Easy Time Required: Half an hour Dishes Taste: Salty and Fresh Main Technique: Fried Main Ingredients: Aquatic Ingredients Details: whitebait, eggs, bread crumbs, starch, white wine, oil, salt Preparation
Whitebait, white fish, white shrimp
Taihu Sanbai Taihu whitebait: more than two inches long, slightly round body, shaped like a hosta, seemingly boneless and intestineless, It is tender and transparent, with a color like silver, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. The poet of the Song Dynasty famously wrote, "The whitebait is under the frost after the spring, and the perch is under the frost." The whitebait and the perch were listed as treasures among fishes. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Silverbait was originally a sea fish, and later settled in Taihu Lake to breed. It is a valuable specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, no thorns, and no fishy smell. It can be used in various dishes and is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product of Jiangsu, and Taihu brand frozen whitebait has long been famous in the country.
The Japanese often combine whitebait with herring roe, sea urchin paste and condiments to make precious dishes. When the whitebait is dried, its color, aroma, taste and shape will remain unchanged for a long time. Before cooking, soak it in water to make it soft and boneless, and can be made into various seasonal dishes, no less than fresh whitebait. In the 1980s, Taihu whitebait moved southward to Dianchi Lake and West Lake, becoming a famous local specialty.
Taihu white fish: also known as "minnow", it is named after its head and tail are pointed upward. It has a long and narrow body with flat sides, thin bones and fine scales, and shining silver light. It is one of the carnivorous economic fish. It is not yet farmed and mainly relies on natural fishing. White fish has tender meat and a lot of fat under its scales, resembling anchovies. It is a rare fish in Taihu Lake. "Wujun Zhi" records: "The white fish that comes out of Taihu Lake wins, and the people can collect it, and it was sent to Luoyang as a tribute in the Sui Dynasty." At that time, the white fish was already presented to the imperial court as a tribute. Whitefish mostly grows in the open waters of Taihu Lake and feeds on small fish and shrimps. It is a self-propagating sleeping fish in Taihu Lake and can be caught all year round. Fishing yields are highest during the reproductive and spawning period in July. "Wu Jun Zhi" has "Wu people call it the day when the awns grow, and the fifteenth day after the plum blossoms, it is the season. When the white fish are in full bloom, it is called the season." After liberation, white fish resources were protected and capture was prohibited during the breeding period to ensure their continued prosperity.
Taihu White Shrimp: "Taihu White Shrimp" in the Qing Dynasty records that "Taihu White Shrimp is the best in the world, and its color is still white when cooked." White shrimp has thin shell, tender meat and delicious taste. It is a favorite aquatic product of the people. The "drunken shrimp" made of white shrimp is placed on the table. The shrimp is still jumping around. When you eat it in your mouth, it is extremely tender and delicious. Peeling white shrimp has a high meat yield, and can also be processed into dried shrimp. After peeling, it is "Hukai". Shrimp can also be used as medicine. Supports acne sores, releases breast milk, and strengthens the intestines. It is a strong and tonic medicine. Oral administration has the function of detoxification. Drink a bowl of shrimp soup after drinking, and your stomach will feel comfortable and delicious.
Two of the three delicacies are dead when they come out of the water, so the preparation is extremely simple. Whitebait egg soup and steamed white fish can best reflect the original taste of delicacies. White shrimp is simpler. Boil the water and put the shrimp into the pot. The onions, ginger, and garlic vary from person to person. It takes 30 seconds to cook. Zhenjiang balsamic vinegar is indispensable, and a bottle of sand yellow is perfect!
Among ingredients such as fish, people often use the oldest and simplest cooking methods to taste the gifts of nature. Often a pot of water and a few spoons of cooking wine can make a delicious meal. , this is due to the taste of the ingredients themselves, and this Jiangsu delicacy "Taihu Three Whites" that can only be cooked on boats and by the water is made with an extremely simple method, but the simple method does not mean that the taste is bland, so Why is this dish so popular?
Speaking of Taihu three whites, many diners must not know which three ingredients these three whites refer to. In fact, the three whites are: Taihu white fish, Taihu white shrimp and Taihu whitebait. At this time, someone is about to ask a question. Why is there "whitebait" when it is clearly talking about Sanbai? In fact, in ancient Chinese, "silver" and "white" are often the same thing, belonging to the same color system, and silverbait looks even whiter than whitebait. The most important thing is that whitebait will turn white immediately after being caught. So over time, people accepted the title of "Taihu Three Whites".
As the three local treasures, people will not "treat" them badly. Whether eaten alone or cooked together, these three ingredients can be said to be the best in freshness, and it is said that these three whites are only delicious. It can only be eaten on a boat or in a restaurant close to the water. Because they are very easy to die once they are salvaged, so in order to ensure the deliciousness of the ingredients, restaurants far away from Taihu Lake rarely serve this dish.
In terms of the method of making this dish, people retain the taste of the ingredients to the greatest extent. Although each boat shop has its own way of doing it, the most popular one is to simplify the complexity. Wash the caught white fish, peel it and cut it into flakes. Wash the white shrimp and whitebait and set aside. Then prepare the northern tofu (the southern tofu is too tender and not suitable for cooking for a long time) and cut it into small pieces. , blanch the tofu in boiling water to remove the beany smell, then take it out and cover the bottom of the casserole, then place the processed white fish fillets, white shrimp and whitebait neatly on the tofu blocks until the casserole is full. Then add the prepared chicken stock and Shaoxing wine, cook over medium heat until mature, and add salt and pepper to season slightly when the pot is ready.
The freshly cooked Taihu Sanbai looks like a minimalist painting. Although the color is light and elegant, it looks very charming. When eating, diners can really feel the umami flavor of these three whites. It tastes smooth and melts in the mouth. The meat is delicate and elastic. With tofu and chicken soup, every bite can taste the goodness of nature to human beings. Gift.
This Taihu three white dish is not only the top of cooking of these three ingredients, but also people’s pursuit of original flavor. I have heard from friends who have visited Taihu Lake that this dish can make people vomit after eating it. There was a long queue, and many people even traveled thousands of miles to have a look at this dish, so diners visiting Taihu Lake in the future must not miss this local delicacy.
Among the "three whites", is there "one silver"? In Chinese, silver and white are often the same thing, such as silver hair and white hair. Silver and white basically belong to the same color system. Among the three whites of Taihu Lake, there must be a fish called "silver". The fish called "silver" that most people see is better than the fish called "silver" in terms of color. White fish" is whiter. However, this is a misunderstanding: when the whitebait is fished out of the water, its original silver color will immediately turn to white.
A white Taihu whitebait is more than two inches long, with a slightly round body and a shape like a hosta. It seems to have no bones and no intestines. It is tender and transparent and has a color like silver, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. The poet of the Song Dynasty famously wrote, "Whitebait and perch are under the frost after spring", which listed whitebait and perch as treasures among fishes. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Silverbait was originally a sea fish, and later settled in Taihu Lake to breed. It is a valuable specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, bones, spines, intestines, swim bladder, and no fishy smell. It can be used to prepare various dishes and is deeply loved by consumers at home and abroad. The popular names among the people are: ice fish and glass fish, because of their transparent and crystal white body. Ancient people also called it jade chopstick fish because it looks like a jade chopstick (Yang Guangfu's "Songnan Yuefu" of the Qing Dynasty): Songnan is good, and it is good for drinking wine to preserve the spring. The jade chopstick fish is cooked fresh with leeks, and the golden cauliflower is good at the rice stalls. , broad beans are on the market again).
Erbai Taihu white fish: Also known as "minnow", it is named after its head and tail are pointed upward. It has a long and narrow body with flat sides, thin bones and fine scales, and shining silver light. It is one of the carnivorous economic fish. It is not yet farmed and mainly relies on natural fishing. White fish has tender meat and a lot of fat under its scales, resembling anchovies. It is a rare fish in Taihu Lake. "Wu Jun Zhi" records: "The white fish that comes out of Taihu Lake wins, and the people can collect it, and it was sent to Luoyang as a tribute in the Sui Dynasty." At that time, the white fish was already presented to the imperial court as a tribute. Whitefish mostly grows in the open waters of Taihu Lake and feeds on small fish and shrimps. It is a self-reproducing fish in Taihu Lake and can be caught all year round. The highest fishing yield is during the reproductive and spawning periods in June and July. "Wu Jun Zhi" has "Wu people call it the day when the awns grow, and the fifteenth day after the plum blossoms, it is the season. When the white fish are in full bloom, it is called the season." After liberation, white fish resources were protected and capture was prohibited during the breeding period to ensure their continued prosperity.