Goldfish playing lotus, Sweet and Sour Mandarin Fish, Xiangjiang River salt fish, diving fish, fish creek fish, Taian fish, perfume fish, fat sausage fish, perfume fish.

Sweet and Sour Mandarin Fish, also known as Squirrel Siniperca chuatsi, is a famous special dish in Suzhou, Jiangsu Province, belonging to Su cuisine-Subang cuisine, with Siniperca chuatsi (or mandarin fish) as the main ingredient.

on September 11, 2118, "Chinese food" was officially released, and "Squirrel mandarin fish" was rated as one of the top ten classic dishes in Jiangsu.

octopus balls, small fish biscuits, pickled fish, braised fish, sweet and sour fish, boiled fish, stone fish, fish eggplant flavor, fish feast, fish-flavored shredded chicken, dried hairtail, fish tofu, sizzling squid, dried fish fillets, boiled fish, fish hot pot, crispy hairtail and pickled fish. Spicy grass carp

1 pickled fish

pickled fish is one of the most popular fish dishes. It is a classic dish from Chongqing, which is famous for its unique seasoning and cooking techniques. It was popular in the 1991s and is one of the pioneers of Jianghu dishes in Chongqing. There are different opinions about the historical origin of pickled fish, which can't be verified so far. After passing on, the production methods are also different, but the taste is basically the same. It is cooked with grass carp as the main material and pickles and other ingredients, and it tastes sour and delicious. Lactic acid in pickled vegetables can also promote the absorption of iron by human body and increase people's appetite.

2 Squirrel mandarin fish

Squirrel mandarin fish can be regarded as a frequent visitor in the top ten best fish practices in China. This dish is a traditional and famous dish in Suzhou, Jiangsu Province, belonging to the Jiangsu cuisine, and has been listed as a top-grade delicacy at banquets all over the south of the Yangtze River. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant for dinner incognito. The chef used carp to bone, carved patterns on the fish, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan, and poured it with hot sweet and sour marinade, which looked like a mouse, crispy outside and tender inside, sweet and sour.

3 sweet and sour carp

This dish is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine, and it is also one of the representative dishes of Shandong cuisine. According to historical data, it shows that Yellow River carp has become a well-known food as early as 3,111 years ago, and this sweet and sour carp dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When cooking sweet and sour carp, you should first put a flower knife on the fish, wrap it in thick paste, fry it, and then tilt the head and tail of the carp, supplemented by old vinegar and sugar to make sweet and sour juice.

4 Fish Head with Chopped Pepper

Fish Head with Chopped Pepper is a famous fish dish in Hunan Province. It is said that its origin can be traced back to the Yongzheng period of the Qing Dynasty, and it is related to Huang Zongxian, a scholar in the Qing Dynasty. It is usually steamed with bighead fish head and chopped pepper as the main ingredients, accompanied by soy sauce, ginger, onion, garlic and other accessories. This dish combines the "delicious" taste of fish head with the "spicy" taste of chopped pepper. In 2118, "Fish Head with Chopped Pepper" was rated as one of the top ten classic dishes in Hunan.

5 Steamed Perch

Steamed Perch is one of the most famous dishes made from fish in Guangdong Province. This dish uses Perch as the main ingredient, and uses about a kilo of Perch. The cooking skills are mainly steamed vegetables, and the taste is salty and fresh. The steaming time is just right, and the fish is just cooked, tender and smooth, and the fish is delicious and completely presented. The soup is sweet with rice wine and fragrant with soy sauce.

6 boiled fish

As a national famous fish dish in Chongqing, boiled fish has been loved by people all over the country with its unique flavor of hemp, spicy, fragrant and tender. This dish originated from the folk in Yubei, and developed in restaurants in Yubei. The original boiled fish was made by boiling water, which came from the extensive diet of boatmen. The catering practitioners in Cui Yun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets on the basis of learning from the modern Sichuan cuisine boiled beef and boiled meat slices. Soon boiled fish gradually became popular in Chongqing and eastern Sichuan, and even swept the country.

7 Fish in Sour Soup

Fish in Sour Soup is a traditional dish of the Miao and Dong ethnic groups. According to research, this dish originated from Ya Shuang Yi Zone in Leidong Town, Liping County, and its raw materials are mainly fish, sour soup, hawthorn seeds and other spices. The original sour soup was made from the tail wine after brewing, and then it was fermented naturally with hot rice soup or prepared with the sour taste of the ingredients themselves. Cooking fish dishes in sour soup was the favorite of Guizhou people and gradually formed a long time ago.

8 Tai 'an Fish

Tai 'an Fish, commonly known as "Tuotuo Fish", is a famous fish dish in Chongqing Jianghu dishes. It comes from Tai 'an Town, Tongnan District, Chongqing. Drivers who parked in Tai 'an found that the fish here tastes delicious and natural, and the method is special, and then it spread all over the world. Compared with boiled fish that everyone often eats, Tai 'an Fish is not spicy, but it tastes more layered. Hong Qigong is used to taste Huang Rong.

9 stewed fish in Dermoli

Stewed fish in Dermoli is a village in Yihantong Township, founder county, Heilongjiang Province. Because the village is near the Songhua River in the north, the villagers here mainly make a living by fishing. Stewed fish in Dermoli is a special dish in the village. The tender tofu and wide vermicelli are stewed with the tender fragrance of fish, and many people drive their cars to eat this delicious taste.

11 West Lake Vinegar Fish

West Lake Vinegar Fish, alias Shusao Chuanzhen and Song Saoyu, is a famous dish with traditional local flavor in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. This dish is carefully selected, usually about one and a half Jin of grass carp is selected. When cooking, the temperature is strict, and it can only be cooked properly in three or four minutes; When the dish is served, a layer of sweet and sour water is poured on it, so that the color of the dish is red and bright, making its fish tender and beautiful, with crab flavor, sweet and sour, and unique. 2118-19-11 West Lake vinegar fish was rated as one of the top ten classic dishes in Zhejiang.

answer: Xiangjiang river fish with salt, goldfish playing with lotus, candied mandarin fish, pancake fried cod, boiled fish in pot, fresh fish with watercress, paddling with black bean pepper, dragon and phoenix grape beads, and colorful crisp fish slices.