Yupizi, a specialty of Manzhouli, Inner Mongolia

What is fish roe? Authentic specialty of Manzhouli, Inner Mongolia: Yupizi

Summary:Do you want to know what Yupizi is? This article is a detailed introduction to the local specialty of Manzhouli, Inner Mongolia - Yupizi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yupizi. The full text takes about 2 minutes to read, mainly including the basic introduction of Yupizi and its nutritional value? What are the product characteristics of fish roe? The method of making fish roe, etc

Basic introduction of fish roe

In some restaurants in Manzhouli City, fish roe has become a local famous dish that attracts customers and is deeply loved by people

The protein content of most fish can reach 18% -20%, which is higher than the protein content of meat, poultry, eggs, and milk. Moreover, it is easy to digest, absorb, and has a high utilization rate. The amino acid composition of fish protein is complete, containing 8 essential amino acids that cannot be synthesized in the human body, and the ratio is balanced

The taste is salty, fresh, and has a good mouthfeel. Eating fish can alleviate depression; Eating fish to prevent asthma; Eating fish reduces dementia; Eating fish to prevent stroke; Eating fish can prevent aging

The method of making fish roe

Its method is to cut the fish into pieces from the tail fin along the spine to the head with a knife, remove the organs, and then place it in a pool or large tank, with the scales facing down, sprinkle salt layer by layer, fill it up with straw bags or other items, and press it tightly with stones to prevent rain leakage or flies from entering. When the fish slices are 70% dry, they can be stacked and covered for two days to promote fermentation before being air dried. The fish fillet is red and white in color, and when the dryness reaches 80-90%, it is considered cured. Remove the scales from the marinated fish and wash them thoroughly. Cut the fish into small pieces about an inch and steam them in a pot until cooked. They are ready to eat