The pronunciation of mandarin fish is guìyú, in which the sound of mandarin fish is guì instead of other pronunciations such as jǐ or xī. Below we will introduce in detail the origin, characteristics and tasting methods of mandarin fish.

First of all, mandarin fish is a freshwater fish with a long body and a wide head. It is widely distributed in freshwater rivers, lakes, reservoirs and other waters in southern my country. Due to its tender meat, it is one of the most popular delicacies in the South.

Secondly, the appearance of mandarin fish shows a gray-green background color with irregular black stripes and spots on its body. Its meat is slightly sweet and slightly fresh, rich in protein, potassium, calcium, magnesium and other nutrients, and is known as "the most delicious dish in the world".

Mandarin fish can be tasted in a variety of ways, including steaming, braised, deep-fried, stir-fried and other methods. Among them, steaming can best highlight the deliciousness and original flavor of mandarin fish, while braised in braised sauce can make the taste of mandarin fish more intense. The cooking methods vary from person to person and each has its own characteristics.

Mandarin fish, pronounced guìyú, is a southern freshwater fish. Its meat is tender and rich in nutrients and is widely considered a delicacy. Whether it is steamed, braised or stir-fried, people can enjoy different taste experiences and it is a delicious dish worth trying.

In addition to the common cooking methods introduced above, there are also some special cooking methods for mandarin fish in different regions. For example, in Ningdu County, Jiangxi Province, people like to pickle mandarin fish with pickled cabbage, then skewer it with bamboo skewers and grill it. This practice is called "mandarin fish on bamboo sticks". In Yueyang City, Hunan Province, there is a snack called "Mandarin Fish Balls". The mandarin fish meat is minced, mixed with vegetable skin, eggs and other ingredients, and fried into small balls. It is rich and crispy.

In addition, a type of mandarin fish with the scientific name "Cao Mandarin" is also widely eaten in the south. It is smaller in size and does not have the black spots on its body like ordinary mandarin fish, but it is still rich in nutrients. There are also various cooking methods for mandarin fish, such as stewing, braised in braise, soup, etc., which make the taste of mandarin fish more colorful.

In short, mandarin fish, as a southern delicacy, has unique characteristics in terms of taste and cooking method. As a delicacy, it is not only delicious but also rich in nutrients. It is a favorite dish on the southern table.