4 kinds of most famous fish in China

1.Filefish

Filefish hypertoxicity, but most expensive for fish, spread its the first in the fish, enter soup, steamed braising with soy sauce and good, it is said its color of soup is white, it is fragrant and extremely strongly fragrant. Propagate artificially in Nantong of Jiangsu now, about half a jin of prices are 150 yuan, processing charges is 120 yuan. It is small and cheap, can only cook the soup. The above can be had in Nantong. The wild filefish is few now, I wonder where to have.

2.Reeves shad

Tabulate " eat form with garden " river fresh form together with Coilia ectenes, in order to eat form cook law divide two into: It is steamed to add the wine, or add the clear sauce and suffer from waterlogging poorly (i.e. fermented glutinous rice) Fry oilily, estimate that should be we -like and braised. The reeves shad must be complete the fish are cooked, must not strip, slice and manage. Because reeves shad's fish scale is fatty, and melt promptly after the fish scale is steamed, tastes fragrant and fresh and delicious, so steaming the reeves shad can't scale certainly..

3.Coilia ectenes

Cook two laws, it is steamed to call, add honeyed fermented glutinous rice and clear sauce, the nowadays Zhi juice is steamed; Call, blow sliced fish with sharp knife, release it sting, cook over a slow fire with ham soup, chicken soup, bamboo shoot soup and then, fresh and wonderful and unsurpassed. Ate the Coilia ectenes before Pure Brightness, can't eat after Pure Brightness, because there are too much thorns of the Coilia ectenes, as many as the hairs on an ox, Pure Brightness sting soft, even can't except that unlikely card throat too, knife after the Pure Brightness fishbone too many to the limit, it is difficult to put it in order too in fact. I eat the Coilia ectenes before Pure Brightness too, meat is delicate and self-evident, unusually delicious, but the taste of people of Israel and Palestine, it is oily to be like it of thinking: If river group is oily, but fresher than that of the river group.

4.õt's fish

õt fish visit on the Changjiang River until Wu become less severe and near the Chongming Island, seasonality very strong, spring and summer most luxuriant, mouth must have two long, commonly called as õt's mouse. The flexible and many colloid of fish's skin, it is the best to be braising with soy sauce, its color and luster is ruddy and glossy, fish's lump is wrapped up in the steamed juice with thin and even one storey, the decoction needn't thicken soup, own colloid of fish has already had stickness, the so-called Gorgon euryale from the beginning, fish's epidermis is fat and glutinous and moist, meat has no thorn softly and tenderly, there is sweet taste in the sauce is delicious and salty, it is a traditional true quality of the local cuisine in Shanghai. õt's fish should be the few bone fish of these four kinds of fish, may be like the Nian fish in the upper reaches.

Jiangsu have wooden ÷„ lung of casket soup with delicious and well-known too. ÷„ lung by name is ÷„'s liver in fact, it is unsurpassed to cook the soup and it is said that delicious with ÷„'s fish's liver, what this soup is smelt is for a long time, I listen to the maternal grandmother speaking first, it was the seventies of the 20th century, how deliciously to mention, the ones that listened to are not the flavor of human world too like the legend