China has vast sea areas and scattered lakes, rivers and great rivers. Abundant conditions and abundant water resources make China a veritable fishing country.

fish are usually divided into fresh water and sea water.

saury: generally lives in the estuary of rivers, and migrates upstream from the sea to spawn in March and April every year. Its meat is delicious and delicate, and its taste is rich and smooth. Usually, the cooking techniques are mainly fried, steamed and braised, which is a rare food.

Liu Zai, a famous scholar in Song Dynasty, once wrote a poem praising the delicacy of saury. Shoulders suddenly thunder, blushing new water. With ginger and cinnamon pepper, the unripe fragrance floats on the nose. The puffer fish is ashamed to be poisonous, while the river bass is ashamed to be tasteless.

Catfish: Catfish is distributed in the Liaohe River, Huaihe River, Yangtze River, Minjiang River and Pearl River systems in the east of China. Its fat and strong, delicious meat, can bring people the ultimate delicious enjoyment. Braised fish and stewed fish are the main cooking methods.

A kind of aquatic fish in Xinjiang, China, lives in a cold area and in cold water below 21 degrees. It grows slowly. It feeds on small fish and shrimp, and its meat tastes tasteless. It has five black stripes all over its body, so it is called five-channel snakehead, also known as river bass. Since ancient times, people have said: Try the river bass without thinking, and five-channel black is also the best cold water fish that people pursue.

The small wild crucian carp is not too big, and the meat is very delicious. Nothing is needed except salt. Just frying it in a pot is delicious food. If you add a few pieces of tofu and stew it with the small crucian carp for more than 11 minutes, the thick soup will be as milky as rice soup, and the fish will be tender and delicious, and there will be a faint sweetness after eating for a long time.

ice is cold. Ice-cold gizzards appear only a few times in the open sea of ice-cold city in Japan from 11 to 12 every year, so the quantity that can be caught is very limited, so it is extremely precious. The natural conditions in the waters where it lives are very harsh, with frequent thunder and lightning and stormy waves. In this environment, the anchovy has to fight the waves and compete with the cold.

angelfish, which is called mandarin fish in some places. This kind of fish is a carnivorous fish. Its meat is tender, with a lot of meat and few thorns. So this kind of fish is delicious. Its meat is petal-shaped, which can be said to be good food. The nutritional value of this fish is different. Very high, especially suitable for digestion, this fish is very suitable for the elderly or children with indigestion.

Siniperca chuatsi

Siniperca chuatsi, also known as osmanthus fish, is a carnivorous fish with a fierce personality, and generally feeds on small fish and shrimp. This kind of fish has a flat body, a bulging back, a big head and a slightly inclined mouth crack. Both jaws and plough bones have fluffy teeth, and the small teeth in the front of the upper and lower jaws look like dog teeth. Siniperca chuatsi's body is brown, its abdomen is gray, and there are irregular brown patches on both sides of its body. Mandarin fish like to inhabit the bottom of still water or slow water.

Siniperca chuatsi is found in all major river basins in China. Its meat quality is excellent, tender and plump, and there are no small fishbones. Zhang Zhihe's "Peach Blossom Flowing Water Mandarin Fish Fat" said that March of the lunar calendar is the fattest season for mandarin fish every year, and Wu Wen also wrote "Peach Blossom Half a Foot Fish", which shows that the ancients have already discovered the delicious taste of mandarin fish. Mandarin fish is the best for steaming, braising and vinegar, and there is also a special dish made of mandarin fish in Anhui-stinky mandarin fish.

Songjiang perch

Songjiang perch is world-famous for its peculiar appearance. President Nixon and Queen Elizabeth II both want to eat this kind of fish. Songjiang perch has been recorded in Biography of Zuo Ci in the Later Han Dynasty, which shows that people already knew how to enjoy the delicacy of Songjiang perch in the Han Dynasty. However, due to overfishing, the wild Songjiang perch has disappeared.