Recipe for Dongping Shaoyu - Transfer

Dongping Shaoyu is one of the traditional delicacies, originating from Zhoucheng Town. According to relevant records and legends, the creation of Dongping Zaoyu began in the 34th year of Emperor Kangxi of the Qing Dynasty (AD 1695) and has gone on for more than 300 years. In the history of Zhoucheng, there are Nie, Xie, Zhao and Wang families who are famous for making bad fish. The Nie family is the most famous.

The cooked bad fish has the characteristics of intact fish body, soft meat, rotten bones like mud, fragrant but not fishy, ??fat but not greasy. The finished fish is bright in color, sauce yellow, mellow and refreshing, with good color and taste.

Baoyu is delicious and cheap, and is a favorite delicacy of ordinary people. In the past, especially those poor people in the prefecture who were engaged in pulling carts, carrying burdens or doing small businesses, when their incomes were better, they would buy two taels of wine and a pack of bad fish (in the past, lotus leaves or pockmarked seeds were used to make bad fish) Ye Bao), holding a wine bowl in one hand and bad fish in the other, squatted at the door of the hotel, drinking, eating fish, chatting, and when he was happy, he would sing a "Bangzi accent", saying "There is wine, fish and white noodles, here you go" Even every county magistrate will not be changed." When they were in debt and losing money, they would borrow two taels of wine or a bag of fish and squat there drinking to drown their sorrows.

Baoyu is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements. Regular consumption can enhance the absorption of calcium and promote physical strength. This product is hygienic and convenient. It is a great product for family banquets, travel snacks, and gifts for relatives and friends. "The bad fragrance reminds me of my hometown" is how overseas Chinese and travelers admire the famous food in their hometown in other places.