The Northeast is a vast land with vast resources and world-class land resources. There are four pieces of black land in the world, one of which is in the Northeast.

The Northeast not only has good land, but also has very good water resources, so the quality of the fish is better. Coupled with the unique climate in the north, the meat of the fish is also firmer. It would be unreasonable not to eat some fish when you come to the Northeast.

Next, Baoding Datou will introduce to you the delicious freshwater fish in Northeast China. It is large in quantity and delicious and can be eaten as a meal. Do you want to try it?

1. Demoli fish stew Demoli fish stew is a specialty of Northeast China. Demoli is a small mountain village in Heilongjiang Province. It is close to the Songhua River and the villagers mainly focus on fishing.

Demoli fish stew is to stew big fish (such as carp, catfish) or small fish (such as crucian carp, gayazi) in a pot with tofu and vermicelli. Some special spices are also added in the middle, such as artemisia and wild rice.

Suzi tastes delicious and enjoyable.

Nowadays, Demoli fish stew has become popular all over the country, and the recipes have become all kinds of weird. If you want to eat the authentic taste, you have to come to the Northeast.

2. Loach braised in sauce. One characteristic of Northeastern people when eating fish is that they like to braise it in sauce. All kinds of fish can be braised in sauce.

The sauce eaten by Northeasterners is soybean paste made from fermented cooked soybeans. This kind of soybean has a strong aroma, and when used as a seasoning, it will have a strong sauce aroma.

People in Northeast China like to braise loach with sauce. The umami flavor of the loach is combined with the rich flavor of sauce, ensuring you take one bite.

Finally, let me tell you something secretly, Loach is a man’s gas station.

3. Catfish stewed with eggplant Northeastern cuisine is mainly stewed. Among them, four Northeastern stews are the most famous, namely: pork stewed with vermicelli, chicken stewed with mushrooms, ribs stewed with beans, and catfish stewed with eggplant.

As the saying goes: Catfish stewed with eggplant will kill the old man.

It can be seen how delicious this dish is. Many people are biased against catfish because catfish eat carrion. Most of the water in the Northeast is stone-bottomed and there is no carrion. Moreover, the ones seen in the market are artificially bred, so it is not

There will be cases of catfish scavenging.

If you don’t eat catfish stewed with eggplant when you come to Northeast China, your visit will be in vain.

4. Braised gayazi with sauce. Gayazi is the most tender meat among freshwater fish in Northeast China. The entire body is easily destroyed during cooking. Therefore, eating gayazi in the Northeast is nothing more than stewing and braised in sauce.

Braised gayazi with soy sauce is very delicious. The rich aroma of sauce is matched with the deliciousness of gayazi. As a Northeastern person who loves fish, if you say you have never tasted this dish, then you are not a qualified foodie.

There are many kinds of freshwater fish in Northeast China, and there are many ways to eat them. There will always be one that suits you.

If you have the opportunity to come to Northeast China, you must try the Northeast fish stew or soy sauce braised fish. I guarantee you will not be disappointed.

Xiaomi is happy to share this question. If you ask Jilin people which local fish is the most delicious, they will definitely tell you "three flowers and one island".

"Three Flowers and One Island" refers to four rare freshwater fish species in the Songhua River Basin, namely Aohuayu (mandarin fish), Jihuayu (Jihuayu, crucian carp), and bream flowerfish (edge ??flower fish).

and island fish.

Among them, "Three Flowers and One Island" in Songhua Lake is the most famous.

1. Siniperca chuatsi (Basilewsky), also known as mandarin fish, mandarin fish, and mandarin fish, is one of the “four famous freshwater fishes” in my country.

It has small canine-like teeth on the front of its upper and lower jaws.

The posterior edge of the preopercular bone is serrated.

It has the habit of lying in the depressions at the bottom of the lake and is active at night in search of food.

A ferocious fish that eats other fish and shrimps.

The meat is of good quality and has few fine spines, making it a valuable fish species.

Li Shizhen, a medical scientist in the Ming Dynasty, even praised mandarin fish as "capybara", which means that it is as delicious as puffer fish, and the price is also very high. Pure wild aohua flowers can cost two to three hundred yuan per catty.

2. The scientific name of Hemibarbus maculatus Bleeker is Hemibarbus maculatus Bleeker, also known as crucian carp, lucky flower, lucky flower hook, Ji fish, Ji Lang fish and chicken bone man.

The body is long and the starting point of the dorsal fin is significantly raised.

It is a bottom fish that likes to live in the middle and lower layers of water bodies. In winter, it migrates to deep waters of rivers to overwinter.

It feeds on benthic animals, mainly aquatic insects and molluscs, and also eats various small fish.

The largest individual can reach 2 kg.

Its meat has many thorns and few thorns. It is white and tender, garlic-shaped, solid and delicious. It is a top-quality edible fish among freshwater fish.

3. The scientific name of the bream flower fish is Parabramis pekinensis (Basilewsky), which is Changchun bream. It belongs to the family Cyprinidae and its common names are bream, long-bodied bream, grass bream, oil bream, etc.

The sides of the body are flat and rhombus-shaped.

The ventral ribs are obvious, and the dorsal fin spines from the pectoral fin to the anus are thick and smooth.

Lives in the middle and upper layers of water bodies.

Herbivorous.

They grow slowly, with a common weight of about 1 pound, and the heaviest can reach 4 pounds.

The meat is delicious and it is a valuable economic fish.

Can be used as a breeding object.

Distributed in all major water systems across the country.

4. Daozi fish, whose scientific name is white fish, is also called pout fish. It grows in Songhua River, Heilongjiang and other areas in Jilin and is a wild fish species.

It has a long body, thick flesh, silvery white sides, and bluish-white back, so it is called white fish.

Its meat is extremely tender and tastes delicious without any fishy smell. Since ancient times, fishermen on the Songhua River have cooked white fish in river water to entertain distinguished guests, which shows how popular it is.

There are many ways to cook Daozi fish, such as pan-fried, braised, steamed, etc.