Three delicacies of the Yangtze River refer to three kinds of delicious fish-puffer fish, shad and swordfish, which are produced in the lower reaches of the Yangtze River in China.
1, saury is listed as the first of the three delicacies because it is the earliest and most delicious. In the Song Dynasty, Liu Zaiceng hosted a banquet for swordfish to bid farewell to his friends, and wrote a poem, "Picking up ginger and cinnamon peppers and floating your nose in the unripe fragrance", praising the delicacy of swordfish. The taste of saury is not only tender and tender, but also rich in protein, phospholipids and vitamins, so eating saury can not only satisfy appetite, but also preserve health. It is recorded in Compendium of Materia Medica that saury is used to treat hemorrhoids and fistula and invigorate qi, and saury is also commonly used by the people to invigorate qi and promote blood circulation.
2, "the king of fish" shad. Besides being rich in riboflavin, nicotinic acid, calcium, phosphorus and iron, shad also has high nutritional value, and has the effects of supplementing fatigue, nourishing and strengthening, clearing away heat and toxic materials, etc. Of course, the reputation of "the king of fish" also recognizes the delicacy of shad, so as the saying goes, "Braised shad is fresh at both ends, and steamed shad is tempting."
Among the three fresh foods, the taste and mouthfeel of puffer fish are the most special. Its prickly fish skin is thick and sticky, fat and delicious, and it melts in the mouth.
What are the three delicacies of the Yangtze River and the three whites of Taihu Lake?
"Three delicacies of the Yangtze River" generally refers to saury, shad and puffer fish.
Three whites of Taihu Lake
Whitebait in Taihu Lake: more than two inches long, slightly round in length, shaped like a Hosta, seemingly boneless and intestinal, delicate and transparent, silvery white in color, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. In the famous sentence of Song Dynasty poet "After spring, whitebait frost bass", whitebait and bass are listed as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a kind of marine fish, and later settled in Taihu Lake to breed, which is a rare specialty of Taihu Lake. Whitebait is tender and nutritious, without scales, thorns and fishy smell. It can cook all kinds of delicious food and is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product of Jiangsu, and Taihu brand frozen whitebait has a long-standing reputation in the world. Japanese people often mix whitebait with herring seeds, sea urchin sauce and condiments to make precious dishes. The color, fragrance, taste and shape of dried whitebait remain unchanged for a long time. Soak it in water before cooking to soften and boneless it, and make it into various seasonal dishes, which is no less than fresh whitebait. In 1980s, whitebait from Taihu Lake moved south to Dianchi Lake and West Lake, becoming a famous local specialty.
White fish in Taihu Lake: also known as "minnows", named after "head-to-tail connection", is one of the carnivorous economic fish, with long and narrow body, flat side, fine bone scales and shining silver light. At present, there is no breeding, mainly relying on natural fishing. White fish, with tender meat and much fat under the scales, looks like shad and is a rare fish in Taihu Lake. "Wu Junzhi" contains: "White fish is better than Taihu Lake, and the people have to pick it. When the Sui Dynasty entered Luoyang," at that time, white fish was presented to the court as a tribute. White fish mostly grow in the open waters of Taihu Lake and feed on small fish and shrimp. It is a self-propagating sleeping fish in Taihu Lake, which can be caught all year round, with the highest fishing yield in June and July. "Wu Junzhi" has "Wu people call the awning moldy, and the fifteenth day after the plum blossom is timely. Whitefish is even out. It was called white at that time. " After liberation, the white fish resources were protected, and fishing was prohibited during the breeding period, making it prosperous.
White shrimp in Taihu Lake: In the Qing Dynasty's Taihu Lake Preparation, it was recorded that "white shrimp in Taihu Lake is the best in the world, and its color is still white when cooked". White shrimp is a popular aquatic product with thin shell, tender meat and delicious taste. The "drunken shrimp" made of white shrimp is put on the table, and the shrimp is still skipping in the mouth, which is extremely fresh and delicious. White shrimp has a high rate of peeling and meat production, and can also be processed into dried shrimp. After peeling, it is "opening the lake". Shrimp can also be used as medicine. Oral administration has the function of detoxifying Tori. Drinking a bowl of shrimp soup after drinking makes you feel comfortable and delicious.
Brief introduction of three delicacies in the Yangtze River
Three delicacies of the Yangtze River refer to three kinds of delicious fish-puffer fish, shad and swordfish, which are produced in the lower reaches of the Yangtze River in China. 1 Since the Six Dynasties, due to the strong admiration of literati, a large number of related poems have been written, and the cities in the lower reaches of the Yangtze River have formed a long-standing passion for tasting freshwater rivers, such as Su Dongpo's desperate eating of puffer fish. Due to a large number of fishing, the shad in the Yangtze River basically disappeared, and the output of swordfish also dropped sharply, which was quite expensive. Pufferfish, naturally highly toxic, is called the most dangerous food. "Poisonous puffer fish" has been on the fasting list in various places so far. "Compendium of Materia Medica" records that "puffer fish is poisonous" and "although it tastes delicious, it is incurable and kills people for it".
What are the three delicacies of the Yangtze River?
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Yangtze Sam sun
Three delicacies of the Yangtze River refer to three kinds of delicious fish-puffer fish, shad and swordfish, which are produced in the lower reaches of the Yangtze River in China.
Since the Six Dynasties, due to the strong admiration of literati, a large number of related poems have been written, and the cities in the lower reaches of the Yangtze River have formed a long-standing passion for tasting freshwater rivers, such as Su Dongpo's desperate eating of puffer fish.
Due to a large number of fishing, the shad in the Yangtze River basically disappeared, and the output of swordfish also dropped sharply, which was quite expensive. Pufferfish, naturally highly toxic, is called the most dangerous food. "Poisonous puffer fish" has been on the fasting list in various places so far. "Compendium of Materia Medica" records that "puffer fish is poisonous" and "although it tastes delicious, it is incurable and kills people for it".
The practice of three delicacies in the Yangtze River
(1) Steamed shad 1. Ingredients: one or one shad. 2. Ingredients: yellow wine, monosodium glutamate, refined salt, onion, shredded ginger, pig net oil, magnolia slices, fragrant rice soaked in water, ham slices and broth. 3. Kill the fish and wash it. Put it in a vessel, put all kinds of ingredients on the fish, and wrap it with pure oil. All kinds of spices and gravy have been poured in. Steam for about 15 minutes. Dip in Jiang Mo and eat with vinegar. The remaining skeleton can be made into hot and sour soup with broth, vinegar and pepper. (2) Braised shad 1. Material: one shad or two heads and tails. Ingredients: soy sauce, yellow wine, monosodium glutamate, sugar, onion, ginger slices, wet starch. Vegetable oil 3, practice: kill the fish and wash it. Put it in a pot and fry it in hot oil. Add onion and ginger rice wine, cover and simmer, add soy sauce, sugar, monosodium glutamate and water, bring to a boil, reduce the heat to 15 minutes, and thicken the wet starch. Take out the pot and put it on the plate. (3) The method of brewing shad with wine is: eviscerate fresh shad (without scale removal), wash it, add appropriate amount of fermentation broth and cooked lard, add onion, ginger, ham slices and seasoning, and steam it in a cage for about 15 minutes. After the release of shad, it is rich in fragrance, white in color, tender and delicious. 1975 April 12 During President Kim Il Sung's visit to Nanjing, Shade of Zhangjiagang (Shazhou) was specially sent to Nanjing to entertain state guests. Production method: 1. The shad were eviscerated and preserved with salt, monosodium glutamate, Shaoxing wine and ginger juice 10 minutes or so. 2. Put the pickled shad on a plate, put the wine on the fish, steam in a steamer for 8 minutes, take out the plate, and remove the shredded onion and red pepper. Features: Full-bodied, fresh and tender fish. (4) Processing technology of mud carp in casserole 1. The shad wiped off the black membrane in the abdominal cavity, washed the blood stains and cut into two sections. 2. Slice the ham for use. 3. Put the wok on the fire, add the vegetable oil, heat it to 50% to 60%, and then fry the skin slightly downward. 4. Boil 500ml of yellow rice wine, vinegar, soy sauce and clear water, and then put them into a casserole. 5. Add salt, onion (cut into pieces), ginger (sliced) and ham (sliced), cover the pot, and stew on the charcoal fire of the air stove, and the noodle soup will occasionally keep bubbling. When the soup thickens, take out the onion and ginger slices. Process prompt 1. The shad is rich in subcutaneous fat and does not need to be scaled. 2. It is authentic to stew slowly in a casserole. (5) Clean oil shad cuisine: Shanghai cuisine features: fresh and delicate fish, dipped in Jiang Mo and balsamic vinegar, and delicious. Ingredients: 350g shad noodles, pig oil 150g, sugar pig right oil ding 10g, 25g cooked lard, scallion 1, and fragrant. 1 water-soaked mushrooms, 25g sugar, 25g bamboo shoots, 15g fermented wine. Compilation: 1. Cut the loach open, remove the viscera and gills, keep the scales, and wash it with clear water. Ham and winter bamboo shoots are cut into pieces of about 0. 15 cm. The stems of mushrooms are removed and washed. Wash the oil and dry it. Put the balsamic vinegar and tender ginger powder on the same plate. 2. Spread the pig net oil evenly, put mushrooms in the middle, then arrange ham slices and bamboo shoots at intervals, sprinkle diced lard on both sides, put shad on ham and bamboo shoots, gently wrap it with net oil, keep the arrangement complete, and put it in a plate. Then add Shao wine, white sugar, cooked lard, refined salt, sprinkled wine, scallion and ginger slices, put them in a cage and steam over high fire for 10~ 15 minutes. When the clean oil is basically melted, take it out and put it in a warm fish dish (with the mushroom side facing up). When serving, bring balsamic vinegar and Jiang Mo plate to dip in. (1) Barbecue saury with honey juice, remove gills and viscera, rinse thoroughly, drain water, first coat the whole body with cooking wine and steamed fish soy sauce, then coat it with Lee Kum Kee honey barbecue sauce for more than half an hour, preheat the oven to 220 degrees, put the fish on tin foil, sprinkle shredded ginger on the belly and outside of the fish, and pour the marinade on the fish. You can also open the tin foil halfway and bake until the surface of the fish skin is brown. Dry and wet tastes different. Because the steamed fish soy sauce has salty taste, and the salty taste of the sea fish itself, you can only use honey barbecue sauce instead of salt. (2) Crispy knife fish raw materials: knife fish 250g, raw flour 60g, custard powder 20g, a little green pepper, a little garlic, cooking wine 1 teaspoon, minced onion and ginger, salt and pepper. Practice: 1, fresh saury squeezes viscera and gills by hand, washes them, and soaks them in onion Jiang Shui with salt and cooking wine 1 hour. 2. Raw flour and custard powder are mixed without custard powder, and custard powder mainly plays the role of color enhancement. Take out the saury, drain the water, add it into the powder, fry it in the oil pan until it is yellow and crisp, and take it out. 3. Add a little oil to the pot, add green pepper and garlic and stir fry, add saury, sprinkle with salt and pepper and stir fry. (1) Blow up the crab pieces ... >>
Excuse me, what are the three delicacies of the Yangtze River?
Among the three delicacies, shad and swordfish are certain, but there is still one uncertainty. See some places say puffer fish, some places say silver carp, which is the real three fresh? Ask for answers ~ there are rewards.
Why are shad, puffer fish and swordfish called the Three Immortals of the Yangtze River?
The shad, swordfish and puffer fish are called "the three wonders of the Yangtze River". They are a specialty of Yangzhong, and they have been specially tasted in Yangzhong.
The shad is flat and long, white as silver, and the meat is tender. It is one of the three treasures of aquatic products in the Yangtze River. It is named after going up the river from the coast from May to June every year. It is one of the rare freshwater fish, and is listed as the first of the four famous fish in China, namely Kun, A (Chinese sturgeon), Kun and Huang. Xijiang, Qiantang and the lower reaches of the Yangtze River are rich in shad, among which Zhenjiang shad is the most tender and plump. Because the scale of shad is rich in fat, it is not scaled when cooking, and it is steamed with scales, which retains the true taste of the fish and increases its fragrance. The nutritional value of shad is extremely high, containing protein, fat, iron, calcium, phosphorus, riboflavin and other nutrients, almost ranking first among fish. Rich in unsaturated fatty acids, it has the function of lowering cholesterol and is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease. Therefore, it is very suitable for patients with weak constitution, malnutrition, cardiovascular diseases, children and parturients. The best time to eat it is on the eve of Tomb-Sweeping Day. At this time, its thorns are not as hard as before, but a little soft, even if it is swallowed.
Swordfish, also known as stickleback, is named after its narrow and thin shape, which looks like a sharp knife. It is one of the three treasures of aquatic products in the Yangtze River. It's silver and lovely. Because the Yangtze river swordfish needs to store a lot of fat and consume it on the way before it swims into the Yangtze River from the sea every spring, which makes the Yangtze river swordfish particularly delicious and tender, and its nutritional value is very high. Every100g of fish contains fat16.8g, protein14g and phosphorus1.65,438+0g, and the meat quality is very fresh and delicious. It is a specialty of Jiangyin Yangtze River. Steamed food is better. Swordfish meat is tender, not greasy and delicious. There are many cooking patterns, such as "sweet and sour crisp swordfish", "double-skinned fish with white sauce" and "steamed swordfish".
The puffer fish, also known as bubble fish, was called scomber in ancient times, and also known as puffer fish, bubble fish and spicy fish. In Jiangsu and Zhejiang provinces, it is called small fish spot, big fish spot and black wolf. Although puffer fish meat is delicious, it will kill people if it is not handled properly or overeating. Tetrodotoxin is a neurotoxin, which is nearly a thousand times more toxic than potassium cyanide. In Japan, people die every year because of eating tetrodotoxin by mistake.