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What are the three delicacies of the Yangtze River?
The "Three Fresh Fish of Yangtze River", generally refers to swordfish, anchovy and puffer fish.

There is an interesting story in the legend: swordfish, anchovies and puffer fish live in the sea and are very good friends. In the spring of April, they swam into the Yangtze River, swim upstream as fast as possible. When swimming to Jiangyin Huangshan Goosebill Park, they hit the net. The swordfish thought it was smart and immediately retreated when it hit the net. Who knows that it has a pair of mouth like serrated beard, shrink back, just firmly stuck in the net wire. Yellowtail saw the knife fish for shrinking back and "captured", on the basis of the weight of the force, desperately rushed forward to save. Who knows that the anchovy head is small and body is big, hard to rush, body just into the mesh, was tightly stuck in the net wire. Pufferfish in the back to see his friend was captured, gasping for breath, the snow-white belly bulging like a ball, as a result, lost the ability to swim, also became a "prisoner in the net". In this way, it became a delicacy on people's tables.

"Yangtze River three fresh" in the people of the deepest feelings for the swordfish, before, Qingming Festival, the bazaar is sold on the swordfish, pedestrians hand carry the swordfish, the table is set up the swordfish.

Swordfish body narrow side flat, color white as silver, like a gabion knife, in the river water is exceptionally flexible, swimming speed as fast as flying swallows. A Qing poem says: "The snow at the head of the Yangzi River is a wave, and the scales are like knives. Fishermen take the net in the huge waves, silver light shining shape Teng Guanghao." Swordfish not only meat fine flavor, and contains high protein, fat, phospholipids and vitamins A, D. Swordfish to steam the best, without scales, if the main bone removed, pounded and filtered out the fine spines and and into the flour, can be made into a distinctive flavor of the swordfish pasta and swordfish ravioli. Swordfish juice is also extremely delicious, with swordfish juice soak rice, can be a great appetite. However, swordfish has triangular spines on its neck, so be careful when eating it.

Compared with the swordfish, anchovies appear graceful, elegant and noble. Folk have "rain to see shad" said, generally small full to the golden season for fishing. Yellowtail shape show and flat, like bream and long, the largest up to more than ten pounds, its scales shine into the eyes. When the first water, the color white as silver, gorgeous. Yellowtail is characterized by a word: fat. It has the delicious fish, but also the texture of the meat, eat in the mouth smooth and delicate, fat and mellow, fragrant, for the general fish is not as good. Yellowtail silver white and tender, Su Dongpo has a poem: "bud ginger and purple vinegar roasted silverfish, snow bowl to more than two feet, there are still peach blossoms in the spring, the flavor is better than pure perch." But shad can not be caught up overnight, there is a saying: "shad over the night, the dog do not eat". Yellowtail eating method is peculiar and exquisite, eating without scales, should be steamed should not be boiled (braised).

In the "Yangtze River three fresh", if the swordfish is compared to the delicate "Miss", anchovies for the gorgeous "noblewoman", then the puffer fish is like a circus in the "clown". "clown". Puffer fish feet long, two or three pounds a heavy, scaleless, rough skin like colorful sand skin, sharp tail expansion belly, body like a cylinder, like a tadpole, black back and white belly, wrapped in yellow stripes, mouth and eyes open and close, from time to time issued a "cooing" sound. However, the blowfish is a combination of swordfish and anchovy, and its meat is extremely flavorful without the thorns of swordfish and anchovy, which is regarded as the crown of the "Three Fresh Fish". Fugu's taste and texture, quite personalized characteristics, not only tender and tasty fish meat, the fish skin with thorns, thick gelatinous, sticky mouth, the sense of taste is far better than shark's fins, sea cucumbers, people say, "Eat the fugu a hundred tasteless". However, the genital glands and ovaries of puffer fish are highly poisonous, and it is not allowed to be eaten unless it is carefully picked and cleaned and burned by experts. However, because of the attractive flavor of the blowfish, people compete to eat it, so there is a "fight to the death to eat blowfish" said. Puffer fish "spring out of the river, prevalent in February," Su Dongpo has another poem: "Peach blossoms outside the bamboo three or two branches of the spring river water ducks know first. Artemisia vulgaris is full of reed buds short, it is the river dolphin wants to go on."

"Yangtze River three fresh" are sea fish, every spring and summer season upriver, into the river and lake spawning, hatching young fish in the fall into the sea. Farmer's proverb says: "seven nine see blowfish, eight nine see swordfish." "Puffer fish come to see the lantern (half of the first month), and swordfish come to tread the green." The image illustrates the seasonal habits of their swimming. Our city is located in the Yangtze River estuary, near the mouth of the sea, rich bait, "three fresh" like to spawn here, so, ancient and modern exchanges, Jingjiang, Taixing, Gao Gang are abundant in the Yangtze River three fresh, the most tender meat, the most delicious flavor, the highest yield.