I have been to several places in China, including Guangdong, Henan, Shanxi and Shanghai. My hometown is Hunan, but at the junction with Hubei. As for eating fish, I think people in Hubei can eat more than those in the above provinces. Guangdong is mainly light, and it pays attention to the original flavor by making a side furnace, steaming, boiling raw porridge and so on. Because there are not many waters in Shanxi, Henan. In addition, the water environment is not as good as that in the south. Generally eat carp, and catfish more. The most common way to go to a restaurant is to braise in soy sauce carp, and catfish is either wrapped in batter and fried. Ordinary families eat less fish. There are also fewer stalls selling fish in the vegetable market. Shanghai cooks like thick oil red sauce, and many beautiful fish look black with too much soy sauce. Another sweet mouth, no matter what fish is cooked, it likes to put sugar in it. This taste is not acceptable to everyone. On the edge of my hometown Dongting Lake, there is no shortage of fish. Eat fish at least 2 days out of 365 days a year. It is also a variety of practices, such as frying, steaming, grilled fish, flat pan, hand tearing, frying, hot pot, dry pan, iron plate, braising in soy sauce, stir-frying ... But when it comes to eating fish, I think people in Hubei will still eat some.
Two years ago, I went to the Baishazhou market in Wuhan to purchase goods, and I visited a fish stall. I saw a group of workers using hay cutter to scrape off the mouth of grass carp. Then throw it to the next station, gut it, clean it and chop it up. Curious, I asked the boss what the cut grass carp mouth was for. The boss gave me a look. Q, haven't you eaten the hottest hot pot with fish lips? I shook my head, and the boss said, these fish lips are all supplied to a shop specializing in fish lip hot pot. This product sells very well now. The remaining fish pieces are supplied to the canteen restaurant to make Ciba fish tile fish. The fish bubbles and intestines are cleaned and supplied to the restaurant to make fish chafing dish and stir-fry the swim bladder. It is this grass carp that has been made into all kinds of delicious food except fish scales. Even fish scales have been developed by hotels, and fried salt and pepper fish scales are sprinkled with salt and pepper. As for fish bones, fish wings and tails, leisure snacks have long been on the market.
When I was in my hometown, I usually cooked tofu in stew. One year, I went to Honghu Lake, Hubei Province, and had a strange stew at a fellow villager's house. That taste is still unforgettable. More than a dozen pelteobagrus fulvidraco with big spines on their backs are tied on the wooden lid of the cauldron and covered on it. Put water under it, season it, and burn it fiercely. Half steamed and half boiled. After cooking for half a morning, the stings of Pelteobagrus fulvidraco were still on the pot cover. The meat is all boiled in the soup. A pot of milky yellow fish soup will be stewed. Scoop a bowl, and the fresh, sweet and mellow taste will never be forgotten.
Ciba fish is also a special dish in Hubei. Chop grass carp and herring into pieces and marinate them with salt, ginger and cooking wine for several hours. Fry, add green pepper, ginger and garlic slices, onion segments and coriander, and stir well. Out of the pot, the fish is fresh and tender, which is much more delicious than braised fish.
People in Hubei also like to eat fish cakes. They take the meat from grass carp and silver carp and remove the red meat. Add pig fat and chop it into minced meat. Add salt, water, ginger and garlic juice and chicken essence and stir together. Steamed in a steamer. It has become a famous Hubei fish cake. There is fish flavor but no fish shape, like tofu but meat, with fish flavor and meat fragrance, and fresh fish without fishbone, which is suitable for all ages and happy for all ages. It can be steamed, boiled, fried or fried, and hot pot can be fried. The most important thing is to keep the nutrition of fish, but avoid the trouble of fishbone. It is especially suitable for the elderly and children.
as for crayfish, which is popular all over the country now, it originated in Qianjiang, Hubei. It can turn a crayfish into a national tens of billions of industries in just ten years, and drive the employment of millions of people. The people of Hubei have contributed greatly.
One side of the soil and water can support one side, and Hubei people love to eat fish, which has a great relationship with the dense water network and numerous lakes in Hubei. When there are too many things, China people will naturally find ways to study how to cook them well. This is also the nature of China people.