The scientific name of Laotouyu Laotouyu is: Gezi perch, commonly known as Shanpangtou, Laoshitou, Shagu perch and Huanyang fish. The vitality of laotou fish is particularly tenacious. The winter in Northeast China is very cold. Some shallow ponds or marshes will be completely frozen. If all the water is freeze-dried, laotou fish will be frozen in the ice. In the next spring, the ice will melt and laotou fish will miraculously come back to life. Therefore, it is also called: Huanyang fish. This kind of fish is a typical northern fish species, and many friends in the south may not have seen it. Head off when eating, suitable for stewing, frying and braising in soy sauce.
Willow root fish is a general term for Laszlo's fish, lake fish and real fish. Willow root fish is a cold-water fish, which some experts call one of the most primitive fish. Most of them live in small rivers and mountain streams with low water temperature and clear water quality. Willow root fish is a small economic fish belonging to the indigenous people in Northeast China. Its meat is tender and can be fried, fried and braised in sauce.
Crucian carp and melon seeds Crucian carp is a kind of fish with high protein, low fat and high nutritional value. Crucian carp is plump. Crucian carp is very adaptable, and can survive in deep water or shallow water, running water or still water. There are many small thorns and many practices, such as braising in soy sauce, dry frying, stewing in sauce, spiced and canned fish.
Small white fish is a carp-like animal, distributed in Heilongjiang Province, living in rivers and lakes, with the effect of promoting diuresis and reducing swelling. Suitable for frying, frying and stewing in sauce.
Pseudosciaena crocea, also known as Shaguzi, Huangweidiao and Huangbanyu, is a small fish species in Songhua River, with beautiful appearance, silvery white, thick meat and tender and delicious meat, which is suitable for frying, roasting and frying.
The boat Ding Zichuan Queena Ding, whose scientific name is Snake Pan. It is found in rivers and streams, and it is easy to catch. Less thorns and more meat, suitable for dry frying.
Scientific name of cucumber fish: male fish, fish meat has a delicate cucumber flavor, so it is called cucumber fish. Distributed in the middle and lower reaches of Heilongjiang, Wusuli River and Tumen River in the northeast, it is suitable for sauce stewing and dry frying.
Gayazi Gayazi's scientific name is yellow mulberry fish. It is a scaleless, carnivorous and wild fish produced in Heilongjiang Province. It mainly lives by preying on small fish and shrimp. This kind of fish is not only produced in many rivers in the north, but also can be seen in almost all rivers in the south. However, in the south, people call it "stickleback fish". Suitable for fish soup and sauce stew.
Cow's tail is cow's tail, and its scientific name is Ussuri. Cow's tail resembles the cow's tail, so it is also called the cow's tail. Its external image is Gayazi, but it is much larger than Gayazi. The cow's tail is golden, with less thorns, tender meat and delicious taste. The main way to eat is to stew in sauce.
Gourd seed Gourd seed fish's scientific name is pomfret. This kind of small fish is only three to four centimeters long, and its body is flat, like gourd seeds. The disadvantage of this kind of fish is that it is not easy to preserve, and its stomach begins to rot a few hours after it comes out of the water. Although the individual of Gourd seed is small, its taste is very good. The edible methods of wild gourd seeds are mainly sauce stewing and frying, and the fried gourd seeds are fragrant and crisp at the entrance.