Quanzhou Hehua Fish [Guangxi Quanzhou Specialty]

What is Quanzhou Hehua Fish? Authentic Guangxi Quanzhou Specialty: Quanzhou Hehua Fish

Content Summary:Do you want to know what Quanzhou Hehua Fish is? This article is a specialized article that provides a detailed introduction to theQuanzhou specialty of Guangxi - Quanzhou Hehua Fish. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Quanzhou Hehua Fish. The full text takes about 5 minutes to read, mainly including the basic introduction of Quanzhou Hehua Fish and its nutritional value? What are the product characteristics of Quanzhou Hehua Fish? How did the history of Quanzhou Hehua Fish come about? The production method of Quanzhou Hehua fish, etc

Basic Introduction of the Quanzhou Hehua Fish

The freshwater warm water fish of the Cyprinidae family is a variant of the grouper, also known as Hehua Black Carp, Hehua Carp, or Black Carp. It is named after its long-term release in rice fields and consumption of fallen rice flowers; It is a famous specialty of Quanzhou County and one of the top ten famous agricultural products in Guilin City

What are the nutritional values of the Quanzhou Hehua fish

1. Fish meat is delicate in texture and has functions such as warming the middle and nourishing qi, warming the stomach, and moisturizing the skin. It is a warm and nourishing food<2. Fish meat has low fat content and low heating energy, and has functions such as nourishing qi and blood, softening tendons and bones

3. Fish have functions such as warming the stomach, calming the liver, and dispelling wind

5. Fish meat is beneficial for cardiovascular function, can also reduce blood viscosity, and promote blood circulation

Hehua fish has delicate meat texture, with few spines and more meat, soft bones and no fishy smell. It has a delicious taste and high protein content. It is delicious when braised, boiled, pan fried, or steamed, especially when cooked in a clay pot. The soup is open and the fish is cooked, filling the room with fragrant aroma. The traditional way for the people of Quanzhou to preserve the dried grass flower fish fry is to use fresh grass flower fish to make them. After fresh fish are dug out of rice paddies and placed in any place for breeding, the true flavor and aroma of the grass flowers disappear after two months, but the aroma remains the same after being made into dried cured fish. The people of the whole state refer to dried He Hua fish as "preserved fish fry". Its finished product is golden and shiny, with a fragrant aroma that produces saliva. It is not greasy after long-term consumption. There has been a saying in Quanzhou since ancient times that goes, "When the flowers and fish are drunk, those who see them will not leave." When the fish leave the fields, every household emits a fragrant aroma, and the people of Quanzhou have a custom of "those who see them sit at the table, drink and eat fish. The words' Sending rice with preserved fish, scraping the pot until it rots' and 'Stir frying fish belly, causing the belly to swell and burst' are true

How did the history of the Quanzhou Hehua Fish come about

The traditional production process of dried carp in Quanzhou is as follows:

1. Preparation

(1) Special oven (not made into a rectangular shape, about 1.5 cm high, 40 cm wide, and 80 cm long)

(II) Special baking stove; Surrounded by green bricks of the same size as the oven, the stove is filled with rice husks and bran with a thickness of about 1 cm. 3-5 piles of fire ash are stacked separately to slowly burn

(III) Ginger, fennel, refined salt and sour water should be kept in reserve

II.