Taihu whitebait is a kind of translucent fish. There are not many ways to cook it. Basically, the main method is to keep it delicious. The body of whitebait is not big, but the fish meat is very tender and delicious. There are generally two types of whitebait: chilled and dried.

Scrambled eggs, fresh or chilled whitebait can be used to make this dish. Blanch the whitebait, cut it raw, add the egg liquid, add chopped green onion, salt, chicken essence, pepper and cooking wine as usual, stir-fry

A delicious soft-fried whitebait that goes well with alcohol. Large fresh whitebait is marinated with salt, pepper, and cooking wine, then coated in a soft-fried batter made with eggs and flour. Deep-fried like soft-fried tenderloin, it's delicious.

After the pot, you can use tomato sauce or salt and pepper to eat salt-and-pepper whitebait. Fresh whitebait is marinated with salt, pepper, and cooking wine, and fried in dry starch. Then add chopped green onion and minced garlic to the pot, add salt and pepper, and stir-fry the whitebait custard. This is as simple as

, the method of steaming eggs, directly blanch fresh whitebait, then put it into the egg liquid and steam it into a steamed egg custard rich in protein, a delicious whitebait soup containing whitebait, shredded ham, and shredded mushrooms.

Some shredded bamboo shoots are put with some coriander and some are shredded vegetables. Blanch the raw materials, add water, season with salt, pepper and sugar, add the raw materials, and thicken with water starch.

Finally, add the egg white liquid and you can eat whitebait. There are not many cooking methods, but they are all delicious and simple delicacies. When you eat them, you will not miss any delicious dishes. Xiaoxiu private chef, a

The private chef's whitebait, which shares simple and happy delicacies, is named after its slightly round body, tender and transparent color and silvery color.

Commonly known as noodle fish, firecracker fish, handsome fish, noodle fish, ice fish, glass fish, etc.

Take Taihu whitebait as the representative.

As early as the Ming Dynasty, Songjiang perch, Yellow River carp, and Yangtze River shad were known as the four famous fish in China.

Whitebait, also known as noodle fish and firecracker fish in ancient times.

Regarding whitebait, Sima Guang once praised "silver flowers and fish fat", and the poet Zhang Xian also described "whitebait under frost after spring".

Whitebait is white and transparent, with delicious meat and rich nutrition. It is known as the queen of fishes. It is also the ginseng of fishes in the eyes of Japanese people - fish ginseng.

Mainly distributed in Japan, North Korea, South Korea, Vietnam, Russia and my country's offshore and inland waters.

Whitebait is a freshwater fish that can live in coastal waters and has the habit of migrating from the ocean to rivers.

China is the origin and main distribution area of ??whitebait in the world. In the coastal waters of eastern China (including the Yangtze River Basin) and the estuaries of major river systems, 15 of the 17 species of whitebait in the world are distributed, including 6 endemic species.

Whitebait has high nutritional value and economic value and is an important economic fish.

Chinese whitebait is mainly distributed in coastal areas from Shandong to Zhejiang, especially Wabu Lake in Shouxian County, Anhui Province, West Lake in Huoqiu County, Poyang Lake, Chaohu Lake, Taihu Lake, Nushan Lake in Mingguang City, Anhui Province, and Daguan Lake in Xiacang, Susong County, Anhui Province.

There are many places such as Mahu in Leibo County, Sichuan and even Chongming, Shanghai at the mouth of the Yangtze River.

my country's Taihu Lake, West Lake and Mahu Lake are the three whitebait-rich lakes.

A few species are distributed in North Korea, Japan and the Sakhalin region in the Russian Far East.

The famous whitebait species in my country include: Zhuhu whitebait in Poyang County, Dongting Lake whitebait, Yangtze River whitebait, and Taihu whitebait.

The protein content of whitebait is 72.1%, and the amino acid content is also quite rich. It has extremely high nutritional value. It has the functions of nourishing the kidneys and increasing yang, dispelling deficiency and activating blood circulation, replenishing the spleen and moistening the lungs. It is an excellent nourishing tonic.

Whitebait is used as a whole food (that is, the internal organs, head, and wings are not removed, and is eaten as a whole), and its health-preserving and longevity-promoting functions have been confirmed by the international nutrition community.

Fresh whitebait is preferably as white as silver and transparent, with a body length of 2.5-4 centimeters. After picking up the whitebait from the water, place the fish on your fingers. The body of the fish will be soft and drooping, slightly tall and straight.

No slime.

Whitebait is rich in nutrients, with fine meat, white and tender, no scales, no spines, no bones, no intestines, no fishy smell, and contains a variety of nutrients.

The dried whitebait made after exposure will remain unchanged in color, aroma, taste and shape for a long time.

Whitebait can be cooked into various famous dishes, such as whitebait scrambled eggs, dry-fried whitebait, whitebait soup, whitebait balls, whitebait spring rolls, whitebait wontons, etc., which are all unique Lake delicacies.