Xingkai Lake Big White Fish [Heilongjiang Mishan Specialty]

What is Xingkai Lake Big White Fish? Authentic Heilongjiang Mishan Specialty: Xingkai Lake White Fish

Summary:Do you want to know what Xingkai Lake White Fish is? This article is a detailed introduction to the special product of Heilongjiang Mishan - Xingkai Lake White Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xingkai Lake White Fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Xingkai Lake White Fish and its nutritional value? What are the product features of Xingkai Lake Big White Fish? How did the history of Xingkai Lake Big White Fish come about? Tasting and eating methods of Xingkai Lake white fish, etc

Basic introduction of Xingkai Lake white fish

"Xingkai Lake white fish" is a subspecies of the Xingkai Lake red carp (also known as the Dai's red carp or Da's red carp), and the Culter dabryi shinkainensis only exists in Daxingkai Lake. In history, it accounted for the vast majority of fish catches in Xingkai Lake, hence the name "Xingkai white fish"

Xingkai Lake has clean water quality, rich nutrients, and is conducive to the growth of young fish. The meat of adult fish is tender and delicious, and it is listed as one of the four famous freshwater fish in China. It has been a tribute and a treasure of state banquets throughout history

The meat is white and tender, delicious but not fishy, and has always been regarded as a superior economic fish

How did the history of Xingkai Lake Big White Fish come about

(According to "Chinese Economic Fauna - Freshwater Fish", the Xingkai Blue tailed Red Culter was "discovered in Xingkai Lake in Northeast China. It is known as one of the" Four Famous Fish "in China along with the Yellow River carp, Songhua River salmon, and Songjiang sea bass." The selection of Xingkai Red Culter as one of the "Four Famous Fish" is not just a name for itself. Due to the clean water quality and lack of pollution in Xingkai Lake, it occupies geographical advantages. Xingkai Lake is cold in winter, and the fish need to store energy early before overwintering, so the fish caught in winter are fat, fat, and delicious, which accounts for the timing factor. Also, because the growth season of Xingkai Lake fish is relatively short each year, the growth process is relatively short.) The Xingkai Lake catfish is long and has a more solid meat texture. In addition, the Xingkai Lake catfish feeds on Xingkai Lake white shrimp, which has a particularly delicious taste. Combining these conditions, Xingkai Lake catfish has naturally become a precious species that cannot be compared to other river basins' large white fish.

Tasting and Eating Methods of Xingkai Lake White Fish

Along the coast of Xingkai Lake, there is a way to stew white fish in lake water.

. Wash the live fish by cutting it open, put it in a pot, add lake water, stew for 30 minutes, and add salt, pepper, and cilantro powder. Its meat is fresh and tender, and its soup color is as white as milk, exquisitely crafted, similar to the way fish is stewed in Miyun Reservoir in Beijing. There is also a traditional way of eating. First, steam the white fish in a pot for 20 minutes, then take it out of the pot, remove the bones and spines, and let it dry in the shade for two days until the meat becomes silky. The meat is pure white and delicate, with excellent taste. When eating, steam it in the pot for another 10 minutes, then mix vinegar, soy sauce, shredded ginger, garlic, and sesame oil to make a sauce. Dip it in and eat it, it has a special flavor that makes people reluctant to let go of their chopsticks. This dish also has a famous name - "Sai Crab Meat"