Luoding belongs to a hilly basin, with numerous mountain ponds since ancient times, which is rich in shad. It is reported that since the reign of Qianlong in Qing Dynasty (1736 ~ 1795), Luoding people have made fish tofu from shad, which is usually used as the last main course of banquets. The reason why Keli fish rot is of good quality and delicious taste is that fresh shad (each shad weighs about1.50g) cultured in the water source area of Longjiang River Basin is selected. If the shad is too big, the meat will be thick, and the "wrinkled fish rot" will not be tender and smooth. If the shad is too small and the meat is loose, the smell of "wrinkled fish rot" is slightly light and there is no fish smell. ), remove the bones from the meat, peel it, clean it, chop it into minced meat, and add egg white, pink heart and salt. Stir forward or backward in the same direction to form fish glue, then knead it in the palm of your hand, squeeze the fish glue out of the tiger's mouth to form symmetrical particles, then take it out of the oil pan with a spoon and fry it until golden brown. Because it is as thin as cicada wings and as transparent as gauze, it has the reputation of "wrinkling fish rot" Luoding crepe fish can be eaten immediately after frying. Fresh fried fish is crisp and fragrant, and condensed milk has a unique flavor. Used for cooking, soup, cooking, not bad for a long time, the entrance is smooth and sweet. Braised in brown sauce, overflowing in the mouth, with endless aftertaste.
Of course, good ingredients need to keep pace with the times. Therefore, "Luoding Weaving Fish Rot" is listed in the list of intangible cultural heritage protection in luoding city, Guangdong Province, and is protected.