Huangjiao Ding is a fish native to the river here, not a big fish, yellow all over, cruising in groups of three or five in the Minjiang River. With it under the dish flavor of fresh, beautiful soup. Unusual, generally 10 centimeters long and short, the fish body without scales, at first glance seems to be a common northern loach, carefully examined and is very much like the Jinmen in recent years rarely seen Ga fish, yellow abdomen, smooth and shiny. Processing of this fish is not like the north as the fish scales and then fried through, but wash the fish, pull out all the intestines and stomach, directly stewed over high heat, a few moments rolling soup flavor that is out, the aroma is overflowing. Fish meat white fine and tender, fish thorns tiny, can be swallowed directly, spicy crispy hemp baking plus hot soup let a person's appetite, a mouthful of seven or eight, body comfort, the end and then scoop up a spoonful of non-spicy broth, slowly savor the non-spicy yellow chili ding, a feeling of fluttering came to life. Pelteobagrus fulvidraco is the scientific name for yellow spicy ding. Pelteobagrus fulvidraco is a catfish in the order Pelteobagrus, family Crotalidae, genus Pelteobagrus. Common name: yellow cartfish, central silk. English name: Yellow cartfish. The body is long, flat and slightly flattened at the back of the body. The head is large and flat, the muzzle is rounded and blunt, the mouth is large and inferior, the upper and lower jaws are with downy fine teeth, and the eyes are small. Whiskers 4 pairs, maxillary whiskers especially long in most species. No scales. Dorsal and pectoral fins with well-developed stiff spines, which are vocalized when moving. Adipose fins short. Body greenish yellow, most species with irregular brown markings; fins grayish black with yellow. Most of them live in the benthic life in the still water of lakes or slow-flowing rivers, especially like to live in the shallows with rotting materials and silt. Lurking in the daytime in the bottom layer of the water body, floating at night to the upper layer of the water for food, more gathered in winter in the tributaries of the deep water. It has a strong ability to adapt to the environment, so it can live under poor environmental conditions. Pelteobagrus fulvidraco is a typical wide-feeding fish. Juvenile fish mainly feed on zooplankton and larvae of aquatic insects, while adult fish feed on small fish and invertebrates. Pelteobagrus fulvidraco reaches sexual maturity at the age of two. From May to July every year, the male fish swims to the silt and clay (water depth of 8-40 centimeters) where the coastal zone is dense with water plants, and uses his pectoral fin spines to intermittently rotate on the bottom of the mud, digging into a small mud pit, which is the nest for spawning. The males stay in the nest after building it, waiting for the females to arrive and fertilize their eggs in the nest. Spawning takes place at night when the weather changes from sunny to rainy. The females leave the nest after spawning to forage for food, and only the males guard the developing eggs and young near the nest until the young can leave the nest and swim freely (about 7-8 days). Pelteobagrus fulvidraco is widely distributed, except for the western plateau, there are distributions in all waters of the country. It is a small individual but has a large yield. The meat is tender, without small thorns, and fatty, with its protein content of 16.1% and fat of 0.7%, making it a common edible fish in China. There are many species of Pelteobagrus fulvidraco, and common species include P.eupogon (English name: Shorthead catfish), P.vachellii (English name: Darkbarbel catfish), P.nitidus (English name: Shining catfish), etc. The dorsal fins of Pelteobagrus fulvidraco have no small thorns, but the production is large. Pelteobagrus fulvidraco has poisonous glands in its dorsal and pectoral fin spines, and is one of the more toxic freshwater fish. After being stabbed, strong burning pain occurs immediately, often caused by puncture laceration, bleeding, local swelling, and cause fever, severe pain in the affected area for half an hour to one hour to stop. Pelteobagrus fulvidraco is often taken as a whole fish for medicinal use. Its meat is sweet and flat in nature, with the efficacy of dispelling wind and diuretic, which can be used to treat edema, paralysis, swelling and pain in the throat. Identification of real and fake body type: wild yellow chili ding head and body with uniform, streamlined. The impostor head large, body small two disproportionate. Color: wild yellow chili ding back is greenish black, body side and ventral surface with yellow. Impostors these parts are greenish brown. It is worth noting that the wild yellow chili ding in the water was also green-brown, but caught out of the water, after a few minutes will turn yellow, and impostors "never change color". Mouth shape: wild yellow chili ding mouth is round, while impostors are rectangular mouth. Taste: wild yellow chili ding taste delicate, meat flavor, while the impostor is more rough. The back of the wild "yellow chili ding" is greenish-black, the side of the body and the belly with yellow. These parts of the impostor is greenish brown. Master He said "yellow hot ding" is a kind of life in the sand and rocks more shallow water fish, like sunshine, so it has obvious yellow spots on the body. It is worth noting that the wild "yellow chili ding" in the water was also green-brown, but caught out of the water, a few minutes later will turn yellow, and impostors "never change color". Mouth shape, real and fake "yellow chili ding" also have obvious differences: wild "yellow chili ding" mouth is round, while impostors are rectangular mouth. Because the real "yellow hot ding" in the river foraging for a long time, the mouth down, in order to facilitate foraging, while the farmed fish in the pool is to receive food, of course, its mouth naturally upward a little, but also to facilitate the reception of food. The biggest difference in taste: wild "yellow hot ding" delicate taste, meat flavor, while the counterfeit more rough, powder sheep. When the farmed "yellow chili ding" is cooked, it can be seen that its color is light red. Why? Because it has more blood, after the entrance of the meat is not only not tender, but a little sheep. The authentic "yellow spicy ding" cooked at a glance let a person have an appetite, the color is milky white, very sweet and tasty, the meat in the mouth as tender as tofu, aftertaste.