Yayu [Sichuan Ya'an Specialty]

What is Yayu? Authentic Sichuan Ya'an specialty: Yayu

Content summary:Do you want to know what Yayu is? This article is a detailed introduction to the Sichuan Ya'an specialty - Yayu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yayu. The full text takes about 12 minutes to read, mainly including the basic introduction of Yayu and the product characteristics of Yayu? How did the history of Yayu come about? The awards and honors of Yayu, as well as the tasting and eating methods of Yayu

Basic Introduction to Yayu

Yayu is a specialty of Ya'an City, Sichuan Province, China and a national geographical indication product. Yayu is an important edible fish in Zhougong River, Ya'an. Its scientific name is Qikou Gastrointestinal Split Fish, also known as Jiayu. Formerly known as Bingxue fish. Characterized by abundant meat, few bones, and tender texture, it is a high-end consumer product among the fresh fish cooking ingredients in central Sichuan. Its main consumption level is the middle and high-end income groups and families, and the consumption locations are mostly concentrated in middle and high-end hotels, specialty restaurants, and rural homestays. As of the end of 2016, there were over 200 Ya fish breeding enterprises and farmers in Ya'an City, with a maximum annual production capacity of about 5 million kilograms for Ya fish. There are tens of thousands of people employed, with an income of 1 billion yuan

Yayu prefers to inhabit cold water streams with fresh water, flowing water, abundant water, and gravel geology. The optimal growth water temperature is 18-22 ℃. Below 8 ℃ or above 24 ℃, appetite decreases and growth slows down. Stop feeding when the water temperature exceeds 26 ℃. Prolonged high temperatures can weaken the body and lead to death. Yayu is a fish that prefers high oxygen levels. The water quality requirements for breeding catfish are high transparency and dissolved oxygen. When the dissolved oxygen level in the water is below 4mg/L, the catfish's breathing rate increases and they feel uncomfortable; When the dissolved oxygen level in water is below 2.8mg/L, fish float and die; When the dissolved oxygen level in water is below 2mg/L, a large number of fish die, which is the lethal point of summer catfish. The dissolved oxygen in water is 5mg/L, and the Yayu grows normally; The dissolved oxygen in water is 7mg/L, and Yayu grows fastest. Ya fish can survive in water environments with pH values ranging from 5.5 to 8.2, with an optimal pH range of 7 to 7.5. Based on the above living conditions required by Yayu, Yayu can only live within the Yucheng District of Ya'an City. So, Yayu has always been a specialty of Ya'an, and other places do not produce Yayu

Regional protection scope

The production area of Yayu includes 11 townships in Yucheng District, Ya'an City, Sichuan Province, including Wangyu Township, Shaping Town, Kongping Township, Nanjiao Township, Beijiao Township, Duoying Town, Caoba Town, Daxing Town, Yanchang Town, Yanqiao Town, and Hejiang Town

Yayu is a precious cold water fish that grows in Ya'an. It has a body shape similar to carp, scales as fine as trout, a smooth taste, tender meat, rich nutrition, and can be eaten for a long time without getting tired. It has been a tribute throughout history. The biggest feature of Yayu is that it has a treasure sword hidden in its head paradise. It is said that this treasure sword was accidentally dropped into the water by N ü wa when she was repairing the sky. Therefore, this treasure sword has become the biggest symbol to distinguish the authenticity of Yayu. Yayu mainly feeds on natural stone paste, which contains various essential trace elements for the human body

Yayu has tender and delicious meat, which is deeply loved by people. It has become a tribute throughout history and is known as one of the "Three Wonders of Ya'an" along with Yayu and Yayu. The "Shaguo Yayu" and "Yayu Quanxi" cooked in Yingjing clay pot are known as famous dishes of Ya'an and top-quality Sichuan cuisine. The Tang Dynasty poet Du Fu praised the poem by saying, "Fish know that the third hole is particularly beautiful. Yayu is renowned for its long history and culture, unique physiological structure, and excellent delicious taste. Due to the unique breeding and growth environment requirements, low natural survival rate, and human factors, the number of Yayoi is very small. Yayoi has been listed as a second-class protected fish species in Sichuan Province

Various folk legends about the elegant fish are widely spread. According to legend, Yayu was transformed from a precious sword left by N ü wa during her efforts to repair the heavens, so the Yayu Heavenly Bone resembles a precious sword

It is also rumored that the skull of the Yayu hides a "precious sword", which was stolen by the Yayu during the Warring States period after the separation of the Soviet and Qin states. The sword fell into the river and became a "anti-counterfeiting mark" for identifying Yayu in the future: if there is a sword, it is true; if there is no sword, it is fake

It has been verified that Yayu was a tribute to the imperial court throughout history. In Ya'an, there is still a folk story about Empress Dowager Cixi eating Yayu to become an official. At the Empress Dowager Cixi Palace, officials from various regions presented millions of food as tribute, and it was considered extremely lucky that the food sent could be eaten by Empress Dowager Cixi. It is said that the Yazhou Prefecture sent Ya Yu many times at that time, but never had the opportunity to deliver it to Empress Dowager Cixi. In early spring of that year, officials from Yazhou Prefecture brought Yayu and a chef to visit the capital city, spending some silver to open the joints, and only then did Empress Dowager Cixi eat Yayu. After savoring the unique flavor through slow chewing, Empress Dowager Cixi repeatedly praised the tender and delicious meat of the elegant fish, which is even better than the dragon gallbladder and phoenix liver

Tasting and Eating Methods of Yayu

For a long time, clay pot Yayu has been the most traditional way to make Yayu. The clay pot used to make Yayu comes from Yingjing County under the jurisdiction of Ya'an City. Yingjing clay ware has a firing history of more than 2000 years, and Yingjing black sand handmade craftsmanship was listed as a national intangible cultural heritage in 2008. When cooking Ya Yu in a clay pot, while adding the broth made from ingredients such as elbow, chicken, and stick bones to the pot and boiling, fry the Ya Yu in oil until both sides of the fish skin roll up. Then put the fish into the clay pot and add bamboo shoots, bamboo fungus, chicken, pork belly, tofu, and other ingredients to bring to a boil. In this process, there are three main factors that determine the quality: first, the quality of the broth; second, the appropriate ratio of fish and seasonings; and third, the cooking heat should be well controlled, usually depending on the size of the fish and the amount of seasonings, and cooked for 5 to 10 minutes