The most delicious fish in China are mandarin fish, long-jawed catfish, schizothorax and anti-wave fish. I believe many people have never heard of these fish.

China’s food culture is also very long, so many people have never been exposed to many delicacies.

These kinds of fish are very delicious in China. If you have the chance, you can try them.

Mandarin fish also has another name called Aohua fish.

This type of fish is a carnivorous fish and one of the four most famous freshwater fish in my country.

The head of mandarin fish is relatively pointed, and the entire body is flat.

The strangest thing about it is its back, which is bulging and doesn't seem to be very good-looking.

However, after cooking, the mandarin fish tastes wonderful, very fragrant, and can maintain the fishy aroma for a relatively long time.

In addition, this kind of fish has fewer bones and the meat is more tender.

Longjaw bream is really rarely heard of.

In appearance, the long-jawed bream looks a bit like a knife, so some people call it a knife bream.

One of the fresh fish from the Yangtze River in China is the long-jawed catfish.

The nutritional value of long-jawed bream is extremely high, and it also contains a lot of minerals, so this fish is relatively nutritious.

Schizothorax comes from Tibet and is called Schizothorax because of the large cracks on both sides of its body.

Nowadays, this kind of fish is very precious, and the dishes made from it are also very delicious, and the taste is praised by many people.

Kanglangyu is relatively small and looks like a relatively long knife.

The body of Kanglangyu is relatively flat and its back is very straight.

There are many ways to cook Kanglang fish, and different ways can bring out the best flavor of the fish.