The list is as follows:
Yayu 1
Yayu, one of the famous specialties of Ya 'an, is an endemic species in the mountainous areas of Central Asia Plateau, also known as "C-hole fish". It was produced in the Duke of Zhou in Qingyi River (Ya 'an section), so it was called Yayu. This fish is shaped like carp, and its scales are as thin as trout. Its body is fat and its meat is tender. Duck in casserole is a famous local dish. According to legend, during the Qing Dynasty, Empress Dowager Cixi was known as "the meat of dragons and phoenixes".
2, Xinjin yellow spicy diced
Xinjin yellow pepper diced is a wild fish species that has been growing in the natural waters around Xinjin, Chengdu for many years. Its artificial propagation technology is mature. Because it is spicy and boiled in Xinjin, it has the characteristics of golden and bright color, tender meat, spicy and delicious, and delicate and complete posture. Commonly known as diced yellow pepper in Xinjin.
3. Eguchi herring
Jiangkou herring is a specialty of Pingchang County, Bazhong City, Sichuan Province, and a geographical indication product of China. The herring in the estuary is rod-shaped and blue-black; The scales on the back have a purple-green luster; The meat is white, firm and smooth. Crude protein ≥ 18.3%, crude fat ≤6.0%.
4. Yong 'an white mullet
Yong 'an white mullet is a characteristic economic fish in Neijiang City, Sichuan Province, mainly distributed in the Wulong River in Neijiang City, and it began to be artificially propagated in the 1980s. Yong 'an white mullet is gray, long and tubular, with golden fins and fresh taste.
5. Wushengjin carp
Protein of Wusheng Golden Carp is not only high in content, but also good in quality. Its digestibility can reach 96%, and it contains essential elements such as amino acids, minerals, vitamin A and vitamin D.
Wusheng golden carp has a thin white rib on each side of its abdomen, which can remove fishy smell; Cut a small mouth near the gill of carp, and the white tendon will be exposed. Can be used for stewing, steaming and cooking soup.