A white Lake Taihu silverfish, more than two inches long, body length slightly rounded, shaped like a jade hairpin, seems to be boneless and gutless, tender and transparent, color and lustre like silver, so it is called silverfish. Spring and Autumn period, Lake Taihu Lake on the abundance of silverfish, Song Dynasty poet "after the spring silverfish frost under the perch" of the famous line, the silverfish and perch and listed as a fish in the treasures. During the Kangxi period of the Qing Dynasty, silverfish was listed as "tribute". Silverfish was originally a sea fish, after settling in Taihu Lake reproduction, is a valuable specialty of Taihu Lake. Silverfish meat is tender and nutritious, no scales, no bones, no thorns, no intestines, no swim bladder, no fishy taste, can be cooked in a variety of dishes, loved by domestic and foreign consumers.

Taihu Silver Fish

Song Dynasty, Gao Cheng Shixie's story said that, in those years, King Goujian was eating a kind of fish, King Wu Fu-chai's army hit, Goujian ate half of the fish poured into the river to meet the war in a panic. These leftover fish were changed into another kind of fish in the water, and people called it "to increase the power supply", i.e., silverfish (see "Things Jiyuan - the death penalty").

Lake Taihu white fish

Three white Lake Taihu white shrimp: Qing dynasty "Taihu Lake Preparatory Examination" on the "Lake Taihu white shrimp A world, ripe when the color is still white," the record. White shrimp shell thin, tender meat, delicious flavor, is the people's favorite aquatic products. White shrimp made of "drunken shrimp" on the table, shrimp are still jumping, eat in the mouth, oddly tender, fresh and delicious. White shrimp peeling shrimp meat rate is high, but also can be processed into dried shrimp, peeled is the "lake open". Shrimp can also be used as medicine. Internal service has the function of Tory detoxification, drink a bowl of shrimp soup after drinking, suddenly feel comfortable stomach and intestines, delicious.

White shrimp shell thin, tender meat, delicious flavor, is the people's favorite aquatic products. White shrimp eat a lot of ways, a variety of names, each with its own characteristics, fresh food brine, oil explosion, shrimp, shrimp, shrimp, shrimp round, shrimp rolls, shrimp can be made into shrimp scrambled eggs, shrimp soup, pomegranate shrimp, Biluo shrimp, used as an ingredient for the dish is even more numerous: shrimp wontons, dumplings, steamed buns, shrimp pomelo, shrimp beads crucian carp, caper shrimp cake, Peacock shrimp and crab and other dozens of famous dishes. China's folklore for a long time, "dead shrimp red" said, Taihu Lake white shrimp is not, burned and do not change the red, the body is still white. In the international market, Taihu Lake shrimp is regarded as aquatic treasures, in short supply, often as the main dish of high-level spices.

Crispy silverfish

White shrimp

2 . Saltwater shrimp : Boil the water, pour the white shrimp into the pot, cook, add fine salt, minced ginger and green onion. Then it can be eaten, and the flavor is delicious. Both simple and convenient, better nutrition!

3 . Dried shrimp soup : In May to July when the white shrimp season, generally salvage a large amount, too late for fresh use. Therefore, our people here directly in the brine fishing it, dried in the sun, put up, can be eaten throughout the year. Mainly used to cook soup to eat, no matter what soup, you can put dried shrimp, this soup is particularly delicious oh.

Taihu Lake three white refers to China's Taihu Lake three river specialties - white fish, silverfish and white shrimp, is Changzhou City, Jiangsu Province, Wujin District (formerly Wujin County), Suzhou City, Wuzhong District (formerly Wu County) and Wuxi City, the local famous series of dishes "Taihu Lake boat dishes Wuxi Changzhou City, Suzhou City, Wuzhong District (formerly Wuxian County) and Wuxi City, Wuxi City, a famous local series of dishes "Taihu Lake Boat Cuisine" signature ingredients, Su Wuxi Chang, the three cities of the Lake Taihu Lake, three white practices are different; white fish, white shrimp, silverfish, because of its color are white, and therefore called "Taihu Lake three white. The selection of ingredients for dishes made with Taihu Three White Fish emphasizes the freshness of the ingredients; especially because they die easily when they come out of the water, they are best suited for cooking at the water's edge or on a boat. The method of making dishes with Taihu Three White is mostly steaming and blanching, emphasizing the preservation of the original flavor of the ingredients. Serving Methods Taihu Lake Three White Steamed White Fish Ingredients: Fresh whitewater fish 1 Seasoning [span] [span] Ingredients: cooking wine, salt, ginger, green onions or scallions, steamed fish soy sauce Practice: 1, the fish pulled out of the viscera and cleaned, scratched in the fish, if there is no long plate, you can cut the fish, sprayed with cooking wine, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, and the food. With a little salt smeared on the hand, ginger slices put fish belly and knife marks in the seam, sprinkle steamed fish soy sauce, marinate for 10 minutes, and then on the pot to steam for about 8 minutes to take out, pick up all the green onions and ginger slices, in addition to some shredded scallions, shredded scallions sprinkled on the fish. 2, another oil pan, oil temperature to 7 hot plus a few peppercorns grains, and then drizzled in the fish on the body can be. Taihu Three White Crispy Silverfish
Dish Description Production Difficulty: Simple Time Required: Half an hour Cuisine Taste: Salty Fresh Main Technique: Deep Fried Main Ingredients: Aquatic Foods Ingredients Detail Silverfish, Eggs, Breadcrumbs, Starch, White Wine, Oil, Salt Practice

Silverfish, White Fish, White Shrimp

Taihu Three White Taihu Lake Silverfish: more than two inches long, the body is slightly rounded, like a jade pin, the shape of a jade pin. It has a shape like a jade hairpin, seems to have no bones and intestines, is tender and transparent, and has a color like silver, so it is called silverfish. During the Spring and Autumn Period, Lake Taihu was rich in silverfish, the Song Dynasty poet "after the spring silverfish under the frost perch," the famous line, the silverfish and perch and listed as a fish in the treasures. During the Kangxi period of the Qing Dynasty, silverfish was listed as "tribute". Silverfish was originally a sea fish, after settling in Taihu Lake reproduction, is a valuable specialty of Taihu Lake. Silverfish meat is tender, rich in nutrition, no scales, no thorns, no fishy taste, can be cooked in a variety of dishes, loved by consumers at home and abroad. Silverfish and Jiangsu's traditional foreign trade products, Taihu brand frozen silverfish in the country sister has long been famous. Japanese people often silverfish with herring roe, sea urchin sauce together, with seasonings, made of precious dishes. The silverfish will be dried in the sun, color, aroma, taste and shape, unchanged for a long time. Before cooking, with a dip in water, soft as boneless, made of various types of seasonal dishes, not inferior to fresh silverfish. In the eighties, Taihu Lake silverfish moved south of Dianchi, West Lake, becoming a local specialty.

Taihu Lake whitefish: also known as "minnow" "head and tail up" and named, the body narrow side flat, fine bones and scales, silver glitter, is one of the carnivorous economic fish. It is one of the carnivorous economic fish. At present, it has not been cultured and mainly relies on natural fishing. Whitefish meat is tender, fat under the scale, similar to shad, is a valuable fish in Taihu Lake. Wu County Records: "whitefish out of Lake Taihu, the people get to pick, Sui into the tribute to Luoyang," when the whitefish has been as tribute to the Imperial Court. Most of the whitefish grow in the open waters of Lake Taihu to small fish and shrimp for food, is the self-propagation of Lake Taihu sleeping fish, can be caught throughout the year, in June and July of the reproductive spawning season fishing yield. Reproductive spawning period in July catch the highest yield. Wu County Records" has "Wu people called into the mold on the day of Mangsui, plum after 15 days called into the time. Whitefish to is full of out. It is called the time in the white". After the liberation of the whitefish resources to protect, the breeding period is prohibited to capture, so that it is always thriving.

Taihu Lake white shrimp: Qing "Taihu Lake Preparatory Examination" on the "Taihu Lake white shrimp A world, ripe when the color is still white" record. White shrimp shell thin, tender meat, delicious flavor, is the people's favorite aquatic products. White shrimp made of "drunken shrimp" on the table, shrimp are still jumping, eat in the mouth, oddly tender, fresh and delicious. White shrimp peeling shrimp meat rate is high, but also can be processed into dried shrimp, peeled is the "lake open". Shrimp can also be used as medicine. To acne, under the milk, strong intestinal tract. Is a strong tonic medicine. Internal service has the function of Tory detoxification, drink a bowl of shrimp soup after drinking, suddenly feel comfortable stomach and intestines, delicious.

Three fresh of which two fresh out of the water both dead, so the practice is also extremely simple, silverfish egg soup, steamed white fish most able to reflect the original flavor of fresh. White shrimp is more simple, water boiling shrimp in the pot, onions, ginger, garlic varies from person to person, 30 seconds out of the pot can be. Zhenjiang balsamic vinegar is indispensable, and then a bottle of salmon, perfect!

In fish and fresh such ingredients, people tend to use the oldest and most simple cooking methods to taste the gift of nature, often a pot of water and a few spoons of wine can make a plate of fresh and tasty meals, thanks to the taste of the ingredients themselves, and Jiangsu this can only be cooked on the boat and the water's edge of the gourmet "Taihu Lake Three White

When it comes to Taihu Three Whites, there must be many diners who do not know which three ingredients these three whites actually refer to, in fact, the three whites are: Taihu White Fish, Taihu White Shrimp and Taihu Silver Fish. At this time there are people who want to ask, obviously said three white, why there is "silverfish"? In fact, in the ancient Chinese language, "silver" and "white" is often the same thing, belonging to the same color, and looks like silverfish even more white than whitefish, the key is silverfish salvaged will immediately turn white, so over time people have accepted this! "The most important thing is that the silverfish will turn white immediately after it is salvaged, so people have accepted the name of this dish for a long time.

As the local three treasures, people will not naturally "treat them poorly", whether it is a single food or cooked together, these three ingredients can be said to be fresh in the best, and these three white heard only on the boat or closer to the water's edge of the restaurant in order to get to eat, because once they are salvaged on the death of the most vulnerable, so the In order to ensure the freshness of the ingredients, one side of the restaurant far from the Taihu Lake rarely have this dish.

And in the method of making this dish, people maximize the preservation of the flavor of the ingredients themselves, although each boat store has its own way of doing things, but the most popular is to simplify. The salvaged white fish will be cleaned and processed with skin peeled into slices, white shrimp and silverfish are also cleaned and spare, and then prepare the northern bean curd (southern bean curd is too tender and smooth, not suitable for too long cooking) cut into small pieces, blanch the bean curd in the boiling water to remove the smell of soybeans, and then fished out the bottom of the casserole dish, and then processed white fish fillets, white shrimp and silverfish are neatly arranged in the tofu block until the casserole dish is full, and then add the pre-prepared Then add the pre-prepared chicken broth and shaoxing wine, cook over medium heat until mature, and then add salt and pepper to taste when starting the pot.

The freshly cooked Taihu Lake Three White looks like a minimalist painting, although the color is light, but it looks very charming. When eaten, diners can really feel the fresh flavor of the three white, eat the texture of lubrication, melt in the mouth, the meat is delicate and elastic, and with the tofu and chicken soup, every bite can be eaten with nature's gift to mankind.

This Taihu Lake three white is not only the top of these three ingredients cooking, but also the pursuit of the original flavor, once listened to friends who have been to Taihu Lake to play said that this dish, eat people can be rowed out of a long queue, many people are in order to this dish at all costs to come to see its elegance, so in the future to the Taihu Lake to play the diners can not miss the local delicacy oh.

"Three white" in the "one silver"? In Chinese, silver and white are often the same thing, such as silver hair and white hair. Silver and white basically belong to the same color system, three white Lake Taihu Lake must be called "silver" in the existence of the fish, the general public see the fish called "silver fish", on the color, to be called "white fish" than that more white. However, this is a misunderstanding: the silver fish is caught out of the water, it is the original silver color will immediately become white.

A white Lake Taihu silverfish, more than two inches long, body length slightly rounded, shaped like a jade hairpin, seemingly boneless gutless, tender and transparent, color like silver, so called silverfish. Spring and Autumn period, Lake Taihu Lake on the abundance of silverfish, Song Dynasty poet "after the spring silverfish frost under the perch" of the famous line, the silverfish and perch and listed as a fish in the treasures. Qing Kangxi years, silverfish was listed as "tribute". Silverfish was originally a sea fish, after settling in Taihu Lake reproduction, is a valuable specialty of Taihu Lake. Silverfish meat is tender and nutritious, no scales, no bones, no thorns, no intestines, no swim bladder, no fishy taste, can be cooked in a variety of dishes, loved by consumers at home and abroad. Folk common name: ice fish, glass fish, to its transparent body, crystal white reason. Ancient people also called it jade chopsticks fish, because it looks like a chopstick made of jade (Qing Dynasty Yang Guangfu "Songnan Lefu": Songnan good, fighting wine preserved spring residual. Jade chopsticks fish fresh and leeks cooking, golden cauliflower good into the rice stall, broad beans and plate).

Two white Lake Taihu whitefish: also known as "minnow" "head and tail are up" and named, the body long and narrow side flat, fine bones and scales, silver glitter, is one of the carnivorous economic fish. It is one of the carnivorous economic fish. At present, it has not been cultured and mainly relies on natural fishing. Whitefish meat is tender, fat under the scale, similar to shad, is a valuable fish in Taihu Lake. Wu County Records", "whitefish out of Lake Taihu is winning, the people get to pick, Sui into the tribute to Luoyang," when the whitefish has been as tribute to the Imperial Court. Most of the whitefish grow in the open waters of Lake Taihu, feeding on small fish and shrimp, is a self-propagating fish in Lake Taihu, can be caught throughout the year, in June and July reproductive spawning season fishing yield. July reproductive spawning period catching the highest yield. Wu County Records, "Wu people called the mango day into mold, plum after fifteen days is called into the time. The white fish is blooming out. It is called the time in the white". After the liberation of the whitefish resources to protect, the breeding period is prohibited to capture, so that it is always thriving.