Tile fish is the most distinctive dish in Yunyang District of Shiyan City, which is named after the fish pieces are like tiles. Legend has a history of several decades. The ingredients are herring and starch. There are two ways to eat tile fish: steaming and frying, with different tastes. Steamed tile fish is white, tender and delicious. The tiles filled with fried sauce are yellow. The meat is tender and delicious. All have the characteristics of good color, fragrance, taste and shape.

Black herring usually lives in the middle and lower layers of water and is inactive by nature. Its main food sources are snails, clams, clams and so on. , occasionally preying on shrimp and insect larvae.

Mainly distributed in China, Russia, Vietnam, Albania, Armenia, Austria, Bulgaria, Costa Rica, Cuba, Czech Republic, Hungary, Japan, Kazakhstan, Latvia, Malaysia, Mexico, Moldova, Morocco, Panama, Serbia, Slovakia, Thailand, Turkmenistan, Ukraine, the United States and Uzbekistan.

Production instructions

The seasoning for pickled fish is no longer needed and should be thrown away. When the fish pieces are finally cooked until the soup is almost dry, stir fry with a spatula, because the soup will become sticky when cooked with starch powder, so turn it frequently to avoid pasting the bottom.

According to legend, Tan Youxia, one of the founders of Jinling School, loves the sound of bamboo and silk, especially the Lingnan wood chip piano. One day, I suddenly found that the herring segment with the head and tail removed looked like a wood chip piano, so I ordered people to make patterns along the ribs and stew them with wine. Seeing delicious food, such as smelling the elegant charm of xylophone, is refreshing. This dish was later spread to the people. Because it looks like a roof tile, it is called "braised tile fish".