As a foodie, it’s really exciting to see this kind of food-related topic, isn’t it?

Thinking of our vast country, with five thousand years of cultural history, the history of food started from the day humans appeared. Stir-fried, steamed, deep-fried, cold, braised, etc., in various ways, flying in the sky,

Everything that walks on the ground and exists in the water, as long as it is tender, can be eaten. After eating the domestic ones, we will eat the foreign ones. Now let’s count the species of foreign invasive organisms that eventually became Chinese.

A delicious treat on the table.

1. Crayfish, without a doubt, bears the brunt of the list. Xuyi’s thirteen-flavored lobster is famous all over the world and is also my favorite.

Regarding the origin of crayfish: It is generally believed that they escaped from American cargo ships, and some say that they were thrown over by footbaths (Japan) as biological invasion weapons.

No matter which one it is, anyway, this thing is extremely tenacious and eats scavengers, so no one eats it. This leads to this thing being tyrannical in every country in the world and no one can govern it!

The next thing is very simple. The smart rabbit invented the dish of spicy crayfish, which uses a strong flavor to cover up the fishy smell of the crayfish itself.

In addition, everyone in China has long since developed a body with iron teeth, copper teeth, and a diamond stomach.

Mere pollution is nothing!

So the crayfish, which was domineering all over the world, fell under the mouth of the foodie empire!

2. The bullfrog is as tragic an intruder as the crayfish.

Because of his terrifying (maybe) appearance and fishy taste, he is domineering in some European and American countries, but after entering the big foodie empire.

Smart Chinese chefs use pickled peppers, hot peppers, and Sichuan peppercorns to easily resolve the fishy smell of bullfrog meat.

As for appearance?

In China, it is said that after you chop it up, it doesn’t matter what you looked like before, as long as it tastes good.

From the picture below, most foodies will know what kind of dish this is by looking at its appearance.

3. Asian carp, also known as silver carp, can grow into large fish weighing more than 100 pounds and was originally introduced to clean up algae in catfish ponds in the southern United States.

As their numbers grew, some carp slipped into the Mississippi River and its tributaries, where they quickly overpopulated.

In China, carp can be made into extremely delicious dishes, but it is almost extinct due to overfishing.

Therefore, many fishermen in the central United States began to catch silver carp, process them and sell them to China.

This disaster for the aquaculture industry was eventually transformed into economic benefits through commercial fishing.

Being able to eat such a fish until it is almost extinct... is so impressive for my foodie empire.

4. Snakehead fish, yes, it is the snakehead fish that we often make soup and drink as a great supplement. Because the shape of the head of this fish is very similar to that of a snake, Westerners call it "snake head fish".

Once snakehead fish appear in a pond or lake, they will devour anything they can find.

The local government in the United States did not hesitate to pollute a lake in order to poison a snakehead fish.

It is reported that snakehead fish can live for four days once they breathe fresh air. They also like to crawl on land in search of new water bodies.

According to traditional Chinese medicine, black fish is cold in nature and sweet in taste. It returns to the spleen and stomach meridians and can treat hemorrhoids, dampness and edema. It can "tonify the heart and nourish yin, clarify kidney water, promote water circulation, infiltrate dampness, detoxify and remove heat"

"; It has the functions of nourishing the spleen and diluting water, removing blood stasis and regenerating blood, and clearing away heat."