Stone fish
China's south of the Yangtze River, the land of plenty, and Hunan's famous stone fish, as the characteristics of Hunan cuisine, have a unique production method. Cooked in a granite-chiseled double-ear pot with various ingredients and nourishing herbs, stone fish was born after a complicated cooking process. This kind of fish is delicious, unique and memorable.
lees fish
Coming from the north, a generation of characteristic distiller's grains fish in Poyang Lake, Jiangxi Province, is famous at home and abroad. The name of this fish must go with wine. Yes, this fish is carefully made without taking off the wine jar. Choose half a catty of grass carp to marinate and dry until it is half dry, put it in a sealed rice jar, take it out after more than ten days, or steam or cook it with the wine jar.
The delicacy of this kind of fish lies in the fact that the wine and rice wine are older and penetrate into the fish. The fish is jujube red, bright in color, strong in fish flavor, delicate and smooth in mouth, and full of wine fragrance. The essential taste of fish begins to sublimate after a certain period of time, even with wine trough and red pickled pepper, it is drunk and allows you to enjoy the beauty of fish flavor.
Chinese cinnamon
Walking through Jiangxi and coming to Anhui, I have to say the famous osmanthus fish. There is a saying about this kind of fish in Anhui. There is no such dish in the restaurant, which is basically considered as not authentic. The delicacy of this kind of fish lies in curing. There is a scale between the length of curing time and the amount of salt. Its accuracy determines the taste.
In addition, choosing fish is also the most important. March and April are the time when mandarin fish are fat, so if you want to taste this dish, it must be after April. Don't miss the opportunity! This fish tastes mellow and has distinct layers. It smells a little smelly at first, but it smells good at first try. Fish with pickled vegetables is white, smooth, moist as jade, firm and elastic, and its unique aroma will make you unforgettable in this life.
Jumping carp
China has a vast territory and rich resources, and it is also very creative in fishing. Chaoshan fish rice, which feeds on fish, is delicious. West Lake vinegar fish, a famous dish with Hangzhou flavor, is not to be outdone. The cooked fish is tender, sweet and sour, but not greasy, with crab flavor, which is deeply loved by the broad masses of the people. The characteristic of Tianjin cuisine in the north-jumping carp, is characterized by crisp scales, fresh and tender meat, sweet and sour taste. When tasting, fish scales, fish skins and fish make a crisp sound in the mouth at the same time, and the fish bones are crisp, but they still keep the fish delicious, and the sweet and sour taste greatly increases the appetite.
Speaking of which, I believe you can't wait to plan your trip and buy a plane ticket. Local characteristics breed different customs. You can taste it locally according to your own taste, whether it is boiled or fried, it will definitely satisfy you! Life needs leisure and a sense of ceremony.