Aquatic English: aquatic
Economic animals and plants produced in rivers, lakes and seas, such as fish, shrimp, kelp, etc. [Edit this paragraph] Six problems that should be paid attention to in improving the aquaculture effect of fishery feed. With the development of fishery science and technology, the advantages of compound feed, such as comprehensive and reasonable nutritional components, good palatability, less loss and waste, convenient feeding and high feed reward, have gradually been recognized and accepted by farmers. The author found in the grass-roots investigation that the effect of using compound feed to breed aquatic animals is very different. The reason is that some important problems have been neglected in the process of selecting and using compound feed, which are analyzed as follows for the reference of farmers.
First, the quality of feed
When many farmers choose feed, the first consideration is feed price rather than quality. Choosing cheap and inferior feed reduces the cost of feed, but it costs more to stimulate fish and shrimp, pollute water quality and use drugs for diseases, which is not worth the candle. This is also the most common misunderstanding in aquaculture production. For example, crucian carp are raised with rapeseed cakes in ponds. It is found that less than 20% of the rapeseed cakes are eaten, and the remaining 80% are turned into fertilizers. Because rapeseed cakes can only be used by fish after ecological transformation in water, the efficiency is greatly reduced. Another example is that some feed manufacturers use feather meal instead of fish meal as animal protein source in order to make high profits. Although the content of protein is high, the fish and shrimp are digested and absorbed very little, resulting in an increase in feed coefficient and a decrease in breeding efficiency. Therefore, selecting brand feed products with relatively stable product quality is more effective and profitable than using raw feed (cake, cereal, bran, etc.) and self-made granular feed.
Second, taming and switching to food
The feeding behavior of aquatic animals such as fish and shrimp is influenced by conditioned reflex and selective to feed. When feeding compound feed and changing feed varieties and specifications, it must be domesticated for a period of time. Through domestication, cultured fish and shrimp form the habit of grabbing food at fixed points and in groups. For example, most of the machine-fed feed should be eaten within 50cm underwater to avoid the loss of nutrients. In addition, in the process of grabbing food, the digestive system of fish and shrimp can secrete a large number of digestive enzymes, and at the same time, the dissolved oxygen in the surface layer of water is sufficient, which is beneficial to the digestion and absorption of feed. Method of taming food: Choose a place that is quiet, convenient to feed, deep in the pool and conducive to the rapid concentration of fish and shrimp as a bait platform or install a bait feeder. Artificial taming, 3~4 times a day, each time about 1 hour, requiring less sprinkling of mansha; The baiting machine tamed food, and began to lower the feeding rate, so that fish and shrimp could be seen to increase the feeding rate when feeding on the water. Generally, after 5~7 days of patient training, the feeding time and feeding speed can be determined at last.
Third, the use of bait casting machine
It saves time and effort to feed with automatic bait feeder, which can reduce the labor burden. However, some farmers often use it improperly. On the one hand, only 1~2 baiting machines are used in large ponds, which are installed at one end of the pond, and the fish and shrimp at the other end just swim to the throwing and withdrawing area and stop automatically before they get the feed. On the other hand, when the machine is turned on, no matter how the fish and shrimp eat, the machine feeds. When the fish don't eat, the machine is still feeding, and the feed sinks to the bottom, which not only causes waste of bait but also bad water. Therefore, according to the size of the pond, the number of bait feeders installed in each pond should be determined, and the distance and interval of throwing should be adjusted. Choose a suitable location, facing the open surface of the fish and shrimp pond; The water level should be deep to facilitate fish and shrimp to grab food; At the same time, it is necessary to observe and regularly check the feeding and growth speed of fish and shrimp, whether there are residual bait and fish diseases at the bottom of the table, and adjust the feeding amount in time.
IV. Dissolved oxygen in water
Dissolved oxygen status is an important factor affecting the intake of cultured fish and shrimp, the digestion and absorption rate of feed after intake, and the growth rate and feed coefficient (the amount of feed required for each production of 1kg aquatic products). According to relevant data, the feed coefficient of fish at 3mg/L dissolved oxygen is twice as high as that at 4mg/L. The growth rate of fish at 7mg/L dissolved oxygen is 20%~30% faster than that of fish at 4 mg/L dissolved oxygen, while the feed coefficient is 30%~50% lower. When the dissolved oxygen in water reaches more than 4.5mg /L, the appetite of fish and shrimp is greatly enhanced. When it reaches more than 5mg/L, the feed coefficient reaches the optimal value. At present, in the process of aquaculture, the level of dissolved oxygen in water often fails to meet the due requirements, which affects the feed reward. Therefore, in order to make the best use of the fed feed and achieve the goal of full growth, the dissolved oxygen in the water should be not less than 5 mg/L ~ 7 mg/L. Therefore, in high-yield and high-density culture, it is necessary to consider installing an aerator, and often measure the dissolved oxygen index during the culture process, and take measures such as adding water to change water, improving the bottom material, and using an aerator to achieve the purpose of sufficient dissolved oxygen, facilitating digestion and absorption, and reducing the feed coefficient.
Five, the bottom of the pond
Generally, there are rotten bait, dead animal carcasses, harmful gases (such as biogas, etc.) and heavy metals in the bottom of the pond where fish and shrimp are cultured. Breeding fish and shrimp in bad water environment is easy to be stimulated and infected with diseases. According to the experiment, fish and shrimp usually stop growing for 5~ 15 days after the disease occurs, that is, the feed fed will be wasted during the onset and treatment. Therefore, before stocking the fry, it is necessary to remove the excessive silt at the bottom of the pond, and make regular patrol, observation and inspection at ordinary times to observe the changes of water quality and sediment, use water quality improvers (such as zeolite powder, activated carbon, clay, photosynthetic bacteria, EM bacteria, etc.), make regular tests and analysis on the physical and chemical indicators of water quality, and handle the problems in time when found, so as to make the pH value, salinity, dissolved oxygen, ammonia nitrogen and nitrite in the water body.
Six, the control of wild fish
It is difficult to avoid mixing some wild fish, shrimp or eggs in intensive fish culture and shrimp ponds when adding water, changing water and throwing grass. They breed and grow in the ponds, competing with cultured fish and shrimp for food, oxygen and space. According to the survey, there are 25kg of wild fish and shrimp in each mu of fish and shrimp pond at harvest. Assuming the bait coefficient is 1.5, the bait fee consumed will reach 150~200 yuan per mu. Therefore, before stocking the fry, the pond should be thoroughly cleaned and disinfected, and the water should be filtered through the dense mesh. When feeding the aquatic plants, it should be disinfected to prevent the wild fish, shrimp and fertilized eggs from being mixed.
Hunan aquatic products
Ningxiang soup fish
Soup fish is the fish that grows in the same pond as soup duck. Because the pond water is warm all the year round, there are many creatures in the water, and food is abundant, so the fish grow fast, especially fat, fresh and tender, and the bones are crisp and soft, especially the golden carp. At the end of 1950s, this pond was leveled and turned into cultivated land in the "grain-oriented" mass production movement, and duck soup and fish soup disappeared together.
White turtle
All the fish in Hunan take Dongting as their source, but there are some exceptions, such as white turtle, which is mainly produced in the river beach reservoirs in the middle and upper reaches of Hunan, Guizhou, Yuan and Li, especially in Youshui, a tributary of Yuan River, and occasionally in Dongting Lake, which is nothing more than an accident. White soft-shelled turtle, also known as Carassius auratus, is commonly known as sand fish, with fine scales, fat tenderness, few thorns and delicious taste, which can reach 3 ~ 4 kilograms. It is a rare wild fish and is especially cherished by residents all over the Yuanjiang River basin. Braised head of white turtle is the most wonderful dish, which is a local flavor dish created by Zhang Laiyuan, a famous chef in Yuanling County in 1930s. With its long reputation, this dish will be used as a libation for ancestors in every Qingming Festival for local families above average. 1926 Marshal He Long was stationed in Yuanling, and a famous local gentleman, Tang Fengming, recruited Zhang Laiyuan to make a special braised fish head, which was greatly praised. White soft-shelled turtle can still be eaten today. Go to Mengdong River in western Hunan for a tour. If there is a net basket dragged in the water at the tail of the yacht, one of them is to kill it alive and cook it now. The beautiful scenery is current, and good fish with wine is like a fairy. The most important thing is to eat fish with a dish of fried vegetables, so as to thoroughly appreciate the beauty of sand fish.
Maoyehua
The so-called Phyllostachys mollissima, also known as saury, is called anchovy because of its large head and abdomen, long and flat tail, just like a phoenix feather. It is widely distributed in the water network of Hunan, even in some inner lakes isolated from rivers, and Dongting Lake is the most abundant, accounting for all fish production10% ~15. There are two kinds of hairy flowers, large and small. The hairy flower is a long-jawed bonito, which is a migratory fish that migrates from the ocean along the Yangtze River to the lake to lay eggs every spring. The short-jawed bonito, originally a migratory fish, later settled in the lake, slightly smaller than the former, with a shorter jaw, and the common individuals generally did not exceed 10 cm; Perhaps it was originally a long-jawed bonito, and the above changes occurred because it adapted to the environment after settling in Dongting Lake. Maoyehua dried fish is sold in the form of wood shavings (also known as wood shavings), which is extremely cheap. However, because of its low price, it became a poor family in the old days, blindly eating meat dishes, or frying them, or cooking soup. Although the taste is poor, it belongs to animal protein and is enough to support people.
Needle piercing
Fish used to be a famous specialty of Dongting Lake. It was similar in size and shape to whitebait, but its upper jaw was long and sharp, quite like the needle of a syringe, and it was also like a tool used by women to thread a needle hole in the old days, so it was called a needle piercing. Hunan Tongzhi, written in the period of Qing Qianlong (1736- 1796), said: "There are thousands of fish in a catty, and there are thorns in the mouth, which are abundant in the lake." In fact, this kind of fish originally lived in the offshore, and it could not return after flowing back into Dongting Lake, so it settled and bred in groups. Although the needle is small and the meat is rich, the stewed soup made of dried fish is very fresh and sweet, especially the fried lobster sauce pepper. Every autumn, Dongting fishermen catch ashore with special nets, and the dried fish can reach more than 50 thousand kilograms, which is now extinct in the market.
Qiyang pen fish
In the Travels of Xu Xiake in the Ming Dynasty, the author passed through Qiyang and found that "there is a fish called' bamboo fish' under it, which is small and very fat, weighing one or two kilograms in August and September, and nowhere else." Bamboo fish, tong yu, Cyprinidae, is named after its elongated body, cylindrical front, flat back and bronzed back. Because of its small head, long snout and long mouth, it is shaped like a brush, commonly known as "pen fish". It is distributed in the upper reaches of Hunan, Zi, Yuan and Li, and is famous for its tender meat and delicious taste. It has been regarded as a treasure on the table since ancient times.
Hunan guoshanqiu
That is, the bearded catfish, which is mainly distributed in the streams in the upper reaches of Xiangjiang River, has an elongated body, can withstand the hypoxia environment, and can snake across the dry land and migrate from this water area to another water area. People are surprised by this characteristic, so they call it mountain-crossing loach. The meat is delicious and tender, fatty and fresh and sweet, which is the most important food in Guangdong. It is called "Tanglouse" and is known as the first seafood in the world.
Catfish kidnapper
The catfish, or catfish. The color is blue, yellow, gray and black, the head is big and the mouth is wide, the appearance is ugly and the eyes are sinister, and the body is slippery and difficult to catch. The Hunan people are special in the suffix "Catfish" with the word "kidnapper", which means to be careful and deal with the guy. Hunan catfish can be divided into two types: southern catfish (Wazi, Dahe catfish) and catfish. The former is a common large fish in rivers and lakes, mainly distributed in Hunan, Guizhou, Yuan and Li rivers, with an individual up to 40 kg. The latter is mainly produced in Dongting Lake, ranging from 1 kg to 5 kg, all of which are delicious in central Hunan. The meat is rich, tender and delicate, steaming and braising are all suitable, and it can diuretic lactagogue, which is quite beneficial; Its fat, dry fish belly, especially on the table.
Qiaoqizi
There are no fewer than four kinds of squids produced in Hunan, which are commonly known as green shoots, red shoots, red shoots with duckbill, and upturned squids, among which the latter is the most impressive and famous. Squid is a carnivorous fish, with fierce temperament and quick action. It only feeds on small fish and is a natural enemy in pond culture, so it can't be cultivated. It has always been produced naturally, and the market is occasionally visible, but the price is high, which is far more expensive than ordinary fish products. Squid is famous for its white meat as snow, compact texture, tender and delicious taste, and has always been regarded as the first-class edible fish. However, there are many fine spines, which are quite hated by wolfers, so it is especially appropriate to be gentle and calm and savor its beauty. Li Shizhen's Compendium of Materia Medica states that the fish "can stimulate appetite and remove moisture, which makes people fat and healthy." The nutritional value is obviously extremely high.
Transverse fork
That is, the squid. The trunk is cylindrical and slender as a rod, also known as a rod fish and a crossbar; Its tail fin diverges, and the whole fish looks like a fork used when drying clothes, so it is called a horizontal fork, and its scientific name is "Yun", which is confusing. The fork suddenly comes and goes in the water, and the disease is like a flowing arrow and fierce as the overlord of the western Chu. Therefore, the Compendium of Materia Medica says, "If you dare to swallow the same kind, you will also be trapped." And his temperament is fierce and violent, just like the overlord of Chu. When he hits the net, he struggles to death, and rarely comes out of the water alive. Li Shizhen especially commented on its cruelty: "The big one is thirty or forty pounds, and the fish is the most poisonous. With this in the pool, you can't raise fish." This is precisely because of its delicious taste. The cross fork is quite large, "30-40 kg" can only be called general, and it can reach more than 50 kg in Dongting Lake.
Red eyed trout
Commonly known as "red-eyed grass carp". Erya Wing: "The red color of the trout order crosses the pupil, and the beauty of the fish is called red-eyed trout." Slender, spindle-shaped, and similar in appearance to grass carp, it is a migratory fish. It usually lives in the sea, swims up the river every spring and summer, and lays its eggs in the clear and swift underwater gravel in the water network of Hunan Province, and then returns to the sea after beginning of autumn. Red-eyed trout is withdrawn and very alert, so it is "fond of walking alone and extremely difficult to get." Eating habits are quite diverse, with snails and mussels as hobbies. Its taste also comes from this, the meat is soft, crisp and sweet, and it is extremely delicious.
Chanyu
The whole body is brown and black, covered with irregular dark spots. At first glance, it looks like dead wood, so the Hunan people call it firewood. It is also known as snakehead, mullet and firewood head, and it is also known as "the head has seven stars, facing the Beidou at night, and there is a natural gift, so it is called a shovel." (See Compendium of Materia Medica) It's quite mysterious that people call it "Seven-Star Fish". Not only that, snakehead is more bizarre, such as "Erya? 6? 1 Releasing Fish says: "Among all the fish, only the snakehead is sweet and edible", and the bile of all animals is bitter. Why is the snakehead sweet? There is no explanation yet. In addition, other fish products should be slightly salted after slaughter and then cooked. Only snakehead must be killed alive and cooked now to taste its unique freshness, which is consistent in ancient and modern times.
Jingzhou countersunk carp
It is produced in Tuanshan, Outuan Township, Jingzhou. They prefer quietness to activity, so they are commonly known as "dull carp" and "buried carp". According to "Jingzhou Local Records", "Carp is the best of all fish, but Jing carp is unique, with a sharp mouth. When it rises in flood season, its head is buried in the mud, so it is called burying carp". The head-buried carp is eccentric. Every spring rain and flash floods, other fish swim with the waves, but the head-buried carp dives into the mud and stands upside down in the water, with its tail fin slightly swinging and motionless. There are five colors of submerged carp, namely, green-backed carp, golden-backed carp, flower-backed carp, bird-backed carp and bamboo-shell carp. Green-backed carp is the most artificial stock. Compared with other fish species, Jingzhou countersunk carp has many characteristics: ① wide adaptability. The common carp is gentle, likes to live under the water, is cold-resistant, fat-tolerant and disease-resistant, and can grow normally in alpine mountains, plains, paddy fields, ponds or reservoirs and river dams. ② Fast growth and high yield. Generally, eggs are laid from Qingming to Grain Rain, and the eggs turn into fry (commonly known as fish water or fish flowers) on 5-7 days, and 800- 1500 fish are released per mu of rice field. After 4 months, the tail weight is 0. 1-0.4 kg, and the largest one is more than 0.5 kg. For example, if the young carp (1-2 inches) were stocked last year, after 4 months, the large tail weight could reach 1.3 kg, and the general tail weight was about 0.5 kg. Stocking in rice fields is about 30% higher than other fish, and the yield of fresh fish 10-30 kg per mu in 4 months. The submerged carp also has the ability to live mud, weed and eat pests, which is beneficial to the growth of seedlings and is an ideal fish species for stocking in rice fields. ③ Early sexual maturity, more eggs and high survival rate. Generally, eggs can be laid after two years. Each female fish can lay 50,000-200,000 eggs at a time, and the survival rate is over 90%, which is 5%- 15% higher than other fish species. ④ Fresh and tender meat with high nutritional value. It contains protein 15%-20%, fat 0.4%-5.4%, inorganic salts (sodium, calcium, phosphorus) 0.1.5%, and the protein content of 0.5kg fresh fish is 70-80g, which is equivalent to one person's day.
common eel
That is, white eel, a precious and rare fish. This kind of fish goes down the Yangtze River in autumn, and goes all the way into the deep sea to lay eggs. After metamorphosis, the fry go all the way up the river, and the part that enters Dongting Lake is the white eel. There are even those who continue to fight against the middle class, so the water system of Hunan, Zi, Yuan and Li is everywhere, so that it is produced in Dong 'an, Daoxian, Ningyuan, Shuangpai, Yongzhou, lengshuitan, Blue Mountain, Jingxian, Huayuan, Dayong and Sangzhi in mountainous areas. But since the water pollution, even in Dongting Lake, it is hard to find it. Among the aquatic animals, the white eel is the most delicious and tender, but its fishy smell is also extremely strong. The cure is to cook it with pig fat (raw suet is better) and surround it with onion, ginger, garlic, wine and vinegar, which can make it thoroughly remould itself and make it taste good. The most distinctive way to eat in central Hunan is steamed with flour. In addition to all kinds of spices, the broken rice is mixed with raw board oil diced, which is fragrant and thick, soft and glutinous.
finless eel
Hunan is rich in Monopterus albus, especially in Dongting waters. When spring water overflows, Monopterus albus hidden in lakes, ponds, ditches, harbors and rice fields all over the country is washed out by the flood, drifting with the tide and entering the Dongting Lake. At the mouth of the lakes in Yuan and Xiang, Monopterus albus is bound by the swift current, and often thousands of them are tangled and rolled in the vortex, and the fishermen who are waiting for the net take advantage of it, and the pits are full of valleys. In the past, Hunan people used to eat eels, but they also paid attention to it during this period, especially Changsha citizens. After the Duanyang Festival, they no longer touched it blindly. The reason is that the eel will be "hairy" after Duanyang Festival and cannot be eaten. Monopterus albus may be difficult to catch because of its slipperiness, and it has the nickname of "Scaleless Son" because of its oily and unrestrained interest. In fact, Monopterus albus should be called "childe" only after Duanyang Festival, and at most it can only be called "young woman" before. Because all young eels are females with ovaries in their bodies, they begin to lay eggs when they are mature. After laying eggs, the gonads in their bodies change, so that the ovaries are transformed into testis and sperm are produced, so all adult eels are males. This physiological process of "sex reversal" generally begins after Duanyang Festival. Due to the effect of androgen, the skin of Monopterus albus becomes rough, which is called "long hair" by Changsha people. The reason why Monopterus albus sold today does not grow hair is because the artificially raised feed is mixed with estrogen to control its sexual reversal. This kind of estrogen is extremely harmful to human body, so it should be eaten with caution.
river snail
The "small meat" in central Hunan is the first to roast fish with fire, followed by snails. Snails are widely distributed in rivers and lakes, especially in paddy fields, so they are specially named "Tian" in front of snails. There are two varieties of China round snail and China round snail, the former is conical and the latter is like chicken eggs, both of which are delicious. In spring and summer, the villagers pick them up at will in the fields and raise them with clear water for a few days (change them every day). When all the sediment is removed, they pick out the meat with the awl of the sole to wash it and slice it. Then they fry it in the pig oil pan with sauerkraut, which makes it a delicious accompaniment to wine, especially the muscular feet, which are soft, crisp and tender without losing abalone. Since 1980s, the delicious taste of China snail has been recognized by the international community, and it has been sold to Japan, France and other places in large quantities. The eating method is more innovative and various.
snail
Abundant in Hunan waters, there are three kinds of edible snails, namely, square snail, pear snail and copper snail, which are not only delicious, but also rich in calcium and animal protein, and can be called tonic products. Nowadays, eating snails in shops all imitates the method of "snapping snails" in central Guangdong. In fact, eating snails in central Hunan, such as fried snails in pickled cabbage, fried snails in lobster sauce and pepper, and fried snails in onion, ginger and perilla, is unique and unique. There is also a "burnt snail" which is a famous appetizer in the old restaurant, while "steamed snail with bacon" is not only the main dish of the first-class banquet, but also the unique flavor of Hunan cuisine.
clam
Compendium of Materia Medica: "There are many mussels, which are found everywhere in rivers and lakes today, but Dongting and Han Mian are the only ones." This sincerity is not empty talk. There are no fewer than 50 species of mussels in Dongting Lake, accounting for more than half of the species of mussels in China, especially known for their huge individuals. In the Annals of Hunan published by Ceng Guoquan in the late Qing Dynasty, it was said: "The old giant mussels in Dongting Lake are as big as sails, and they stand on their side at night, riding the wind and passing through the smoke", which is close to myth. Mussel meat is rich in protein, fat, carbohydrates, vitamins, calcium, phosphorus, magnesium, iron, sodium and other elements, so it is delicious, and it is often used as medicine for "quenching thirst and removing heat, relieving alcoholism, removing red eyes, improving eyesight and removing dampness, and attending to women's blood loss due to strain". The mussel meat is crisp and tender, so long as it is properly deodorized, fried, braised, stewed and steamed, it is a delicacy in the old restaurants, but now it has disappeared from the market.
giant salamander
Commonly known as giant salamander, China's rare specialty, Hunan is the main producing province. "Hunan Tongzhi" in the late Qing Dynasty said: "There are many giant salamanders above Anren, with a short shape and a sound like a child's cry. Every mountain and water rises, and the natives treasure it." The giant salamander belongs to Amphibia, Anura, Cryptbranchiaceae, with a flat tube shape, a wide head and mouth, a stout trunk, short fat limbs, and a body length of 1 m, up to 2 meters. The weight is often1~ 5 kg, and the maximum weight is 100 kg. Its vitality is extremely strong, and it can survive out of water for more than a month. It can still crawl within one hour after laparotomy and evisceration, and it will not starve to death if it is kept in clean water for 2 ~ 3 years, and it can maintain its weight. The skin is smooth and scaly, soft and moist. When stimulated by the outside world, it can secrete a kind of white mucus and emit a smell similar to pepper, so it is also called "pepper fish". What is quite special is that the giant salamander is herbivorous below the age of two, but it changes to carnivorous after the age of two, and it is no longer vegetarian. It lies in the daytime and goes out at night, so it is brave and ruthless, and the same kind often kills and devours each other. Its meat is delicate, white and tender as tofu, and it is extremely delicious, which has always been a treasure on the table. Nowadays, the giant salamander has been included in the national second-class protected animals, and fishing is prohibited. However, artificial breeding has been carried out in Sangzhi County and other places, and it is not far away to return to the dining table.
Trionyx changshanensis
According to Yizhoushu, during the period of Western Zhou Chengwang 3,000 years ago, there were so-called "Changsha Turtle" among the tribute products in various places; As for the documents of the Jin Dynasty, there are even more "Changsha yellow turtle" and "extra-large and beautiful, so tribute", which shows that the turtle in central Hunan enjoys a long-standing reputation. In Hunan, the turtle is also called "tortoise", which actually means "yellow crawling", which means that the yellow fish that can crawl on the ground is called "tortoise" when it is read in the dialect. It goes without saying that soft-shelled turtle is delicious, and it is more interesting to catch it. Soft-shelled turtle is the most timid, and when it smells noise, it is busy running away, spitting out bubbles all the way. Therefore, fishermen often go boating on the water to catch soft-shelled turtle, hitting the board with sticks or slapping the water surface, and stabbing the fishing fork at the bubbling place in the water, with every shot. In addition, there is a method of "inviting you to enter the urn", that is, several short dikes are built on the shore of the waters frequented by soft-shelled turtles, and empty water tanks and earthen jars are buried on the dikes. Soft-shelled turtles often go ashore for food at night. Because of their clumsy actions and slow response, their night vision ability is extremely poor, and they often "make a mistake and become an everlasting regret", which makes people feel full of food.
Junshan scarab
Zhuangzi's "Autumn Water": "I heard that there was a turtle in Chu, and it was three thousand years old when it died." Junshan is located in Dongting Lake, where turtles have been produced since ancient times, especially the golden turtle. Because of the golden color of the belly edge of the carapace, the sides of the head and neck are orange, and there are golden velvet stripes, which are regarded as inlaid with golden flowers, so it is called "golden turtle". Its carapace is also different from that of other turtles. There are cracks between the carapace and the abdominal carapace, and between the chest plate and the web plate, which are connected by ligaments. Therefore, the front and rear carapace can be opened and closed at will, which is not only beneficial to protect the body, but also can take food in coordination. In case of insects and snakes, they will eat it with the carapace pliers until they die. In case of a strong enemy, the head, tail and feet will be retracted into the tortoise shell, and the whole body will be sealed in a hard shell, which is the so-called "shrinking when you have to." Scarabs have always been regarded as nourishing treasures. When cooked properly, they are solid food, while in people, they nourish yin and blood, including Historical Records? 6? 1 Biography of Tortoise "cloud:" Family members along the river often eat turtles, thinking that it can lead to qi and help the elderly, so don't believe it. "
Dongting owl
Hunan people call sharks salted fish. There is no salt production in Hunan, and all the needs of a province depend on foreign transportation and marketing, so the people of Hunan have always regarded salt as rare, especially in mountainous countryside with inconvenient transportation. However, Hunan province is pregnant with Dongting and is good at making profits; In the past, salt shipments (Huai salt, Sichuan salt, etc.) mostly entered Hunan from Dongting. Secondly, in order to ensure the quality of fish goods, fishermen had to marinate them with heavy salt, dry them in the sun, and then trafficked them around the country. Vendors and hawkers trudged between mountains, and villagers exchanged local products, getting both fish and salt. Written in the Ming Dynasty, "Changde Fuzhi" contains: "Salt is dry in Yu Ri, and the goods are quite precious in all directions, and all counties are out, especially in Yuanjiang." In fact, Changde and Yueyang are also the producing areas of salted fish in the past dynasties. The largest one is several feet long, and it is cut into two long pieces from the back, which is shaped like a wooden board wall in an old-style residential building, so it is called "salted fish with board wall", which is the most popular.
Xiangjiang red koji fish
In the Eight Notes on Zunsheng, written by Gao Lian in Ming Dynasty, the article "Huguang method" first introduced that Hunan people mixed red yeast in pickled fish. In the Ming and Qing dynasties, Hunan and Hubei were under the jurisdiction of the same province "Huguang", and Gao was born in Wanli (1573- 16 19) of the Ming Dynasty, especially taking the region as the topic. It can be seen that only two lakes had this method at that time. However, before the end of the Qing Dynasty, red koji was only found in western Hunan, mainly Miao and Tujia. The local records of Yongding in Guangxu of Qing Dynasty (1875- 1908) recorded that the fish in Zhangjiajie today were: "Every winter, they were bought from the lower reaches of Lishui, with salt and alum. The reason is related to the war. Take the Zhang Xianzhong Rebellion in the late Ming Dynasty as an example. According to Ji Liuqi's "A Brief Introduction to the South in the Ming Dynasty", 1644 led his troops into Hunan to plunder and kill, "so he took all the boat residents from Hunan and sailed into Sichuan from Yiling (Yuanjiang)". As a result, the lakeside area is deserted, and the captive people "lack food in the boat and starve to death." Following the heel, the Qing army entered the Hunan massacre, and the skill of playing the game was lost. This skill can be preserved in Xiangxi, because the terrain there is dangerous and difficult, and it survived the disaster of soldiers. At the beginning of the 20th century, the fishing areas such as Changde, Yuanjiang, etc. on the lakeside imitated production and sold them in Changsha, Xiangtan, Wuhan and other places, and this method was able to spread.
Roasted fish and shrimp
Among the dishes called "Xiaoxian" by Hunan people, roasted fish (shrimp) is the first one, which is the essence of Hunan flavor with the most central Hunan flavor. Before entering the modern society, the population of Hunan rarely moved, so the customs were honest and simple, and the life was simple and simple. Except for weddings and funerals on the New Year's Day, there was little meat in daily life. However, although the garden vegetables are fresh and clean, the pickled things are mellow, after all, the human body has a demand for animal protein; However, Hunan is full of water, which is called "three mountains, six waters and one field", which makes wild fish and shrimps in streams, rivers and ponds a regular supply on the table. The small fish and shrimps caught by various methods are kept in clear water for a while, and the fishy smell is removed. They are picked up and spread in a hot pot where the vegetables have just been fried (using a little residual oil in the pot), baked to a semi-dry state by using the residual temperature of the wood stove, and then picked out the intestines (shrimps are cut) with an awl with sole, which is a fire. Roasted fish is slightly fried in oil, stir-fried with black bean pepper and a little green garlic, which is the strongest and purest flavor. This is unique in Hunan and nowhere else.