What fish is the best in Songhua River in Jilin?

Northeast China has a vast territory, rich natural resources and world-class land resources. There are four black lands in the world, one of which is in the northeast. Northeast China not only has good land, but also very good water resources, so it also makes the quality of fish better. Coupled with the unique climate in the north, the meat quality of fish is more compact. If you come to the northeast, you can't refuse to eat some fish. Next, Baoding Datou will introduce delicious freshwater fish in Northeast China. Enough to eat. Do you want to have a taste?

First, Desmolly stewed fish.

Desmolly stewed fish is a special dish in northeast China. Desmolly is a small mountain village in Heilongjiang Province, near Songhua River. The villagers mainly fish. Desmolly stewed fish is made by stewing big fish (such as carp and catfish) or small fish (such as crucian carp and gayazi) with tofu and vermicelli in a pot, and adding some special spices, such as mugwort leaves and wild perilla, which is delicious and enjoyable to eat. Now Molly's stewed fish has spread all over the country, and the practice has become strange. Want to eat authentic taste, or come to the northeast.

Second, braised loach in sauce.

Eating fish in the northeast has a characteristic that it likes to stew in sauce, and any fish can be stewed in sauce. The sauce eaten by the northeast people is soy sauce fermented from cooked soybeans. This kind of soy sauce has a strong aroma, and it will have a strong sauce flavor when put into dishes as a seasoning. Northeasters like to stew loach in sauce, and the umami taste of loach is mixed with thick sauce flavor, which guarantees you a bite. Finally, in secret, loach is a gas station for men.

Third, catfish stewed eggplant.

Stewed dishes are the main dishes in Northeast China, among which four kinds are the most famous, namely: pork stewed vermicelli, chicken stewed mushrooms, ribs stewed beans, catfish stewed eggplant. As the saying goes: catfish stewed eggplant, supporting the old man to death. This shows how delicious this dish is. Many people are prejudiced against catfish because they eat carrion. Most of the water in the northeast is stone bottom, and there is no rot. What is seen in the market is artificially cultured, and no catfish will rot. It's no use coming to the northeast without eating a catfish stewed eggplant.

4. Braised teeth in sauce

Gayazi is one of the most tender freshwater fish in Northeast China, and it is easy to destroy the whole body during cooking, so eating Gayazi in Northeast China is nothing more than stew and sauce stew. Braised sprouts are delicious, with rich sauce flavor and delicious sprouts. As a northeastern person who loves to eat fish, if he has never eaten this dish, it is not a qualified food.

There are many kinds of freshwater fish in Northeast China, and there are many ways to eat them. There will always be one for you. If you have a chance to come to the Northeast, you must try stewed fish or fried fish with soy sauce in the Northeast to ensure that you will not be disappointed.

Xiaomi is happy to share this problem.

If you ask Jilin people where the fish is the best, he will definitely tell you "three flowers and one island". "Three flowers and one island" refers to four kinds of rare freshwater fish in Songhua River basin, which are called octopus (mandarin fish), seasonal flower fish (seasonal flower fish, crucian carp flower fish), bream flower fish (edge flower fish) and island fish respectively. Among them, Songhua Lake's "Three Flowers and One Island" is the most famous.

1, Siniperca chuatsi (Basilewsky) in China, also known as Siniperca chuatsi, Siniperca chuatsi and Siniperca chuatsi, is one of the "four famous freshwater fishes" in China. It has canine teeth in the front of its upper jaw and lower jaw. The posterior edge of the anterior branchial lid is serrated. There is a habit of lying at the bottom of the lake at night for food. Fierce fish eat other fish and shrimp. It is a precious fish species with excellent meat quality and few spines. Li Shizhen, a medical scientist in the Ming Dynasty, even praised Siniperca chuatsi as a "capybara", which means it tastes as delicious as puffer fish, and the price is high. Pure wild agarwood can reach 200 to 300 yuan.

2. The scientific name of seasonal flower fish (flower fish bone) is also called Carassius auratus flower, Carassius auratus flower, seasonal fish, Ji Lang fish and chicken bone lang. The starting point of body length and dorsal fin is obviously raised. Belonging to the bottom fish, they like to live in the middle and lower layers of water and migrate to the deep waters of rivers in winter to spend the winter. They feed on benthic organisms, mainly aquatic insects and mollusks, and also eat all kinds of small fish. The largest individual can reach 2 kg. Its meat is spiny, white and tender, garlic-petal-shaped, solid and delicious, and it is the first-class edible fish among freshwater fish.

3. Parabramis pekinensis (Basilewsky) belongs to CYPRINIDAE, commonly known as bream, long-body bream, grass bream and oil bream. The side of the body is a flat diamond. Abdominal ribs are obvious, and the thorns from pectoral fin to anal dorsal fin are thick and slippery. Living in the upper and middle layers of water. Herbivores. Growth is slow, the common weight is about 1 kg, and the maximum weight can reach 4 kg. The meat is delicious and it is a precious economic fish. Can be used as a feeding object. Distributed in major water systems in China.

4. The scientific name of the island fish is white fish, also known as pouting fish, which grows in Songhua River and Heilongjiang in Jilin and belongs to wild fish species. It is long, fleshy, silvery white on both sides and bluish white on the back, so it is called white fish. Its meat is tender, delicious and fishy. Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain their guests, which shows their popularity. There are many ways to cook island fish, such as dry frying, braising and steaming. It not only tastes delicious, but also has the health-preserving effects of nourishing liver and blood, nourishing skin and promoting hair growth, invigorating spleen and regulating stomach. It is a kind of healthy food which is of great benefit to the elderly and children.

Welcome to the Songhua River in Northeast China to taste delicious food and eat our big fish feast [applause] [applause] [applause]

Glad to answer your question!

When I opened a restaurant in Changchun, I often fished in the Songhua River. Songhua River is unique: three flowers, five Luo, eighteen sons and seventy-two miscellaneous fish. I only know that the first few kinds of fish are particularly delicious, such as abalone, bream and crucian carp. These are three flowers. Zheluo, Faroe, Yarrow, Luo Hu and Gong are five of them. Among them, I think the most delicious flower is our southern mandarin fish, which is the best steamed fish! Rou Nen Tang has few fresh bone spurs, which is especially suitable for the elderly and children.

My family started a business. One day, my machine gear was broken, so I went to the cleaning machine factory to turn the gear. Because it's public ownership, the factory won't issue orders, so I'll open a gear worker privately. After hobbing, I invited them to eat Sanhua Fish Pot (Ji Hua, Australia and China, Bianhua), which was very expensive, but my family's economic conditions were good. After eating, the processing fee was exempted by the master on the spot, and the northeast people were generous!

Songhua River is the best river fish, and fish from Qingling can be eaten in Jilin area.

"Three Flowers"-is the general name of three kinds of fish: onychomycosis, bream and crucian carp. Aohua is one of the four famous freshwater fish in China, with tender meat, delicious taste and few thorns, and its weight can reach more than 5 kg. The bream flower is tender and rich in fat; Carassius auratus flower, which is used to make soup or steam every day, is also a good medicine for lactation of parturient with insufficient milk.

"Five Luo"-is the general name of five kinds of fish: Hucho, Faroe, Yarrow, Gong and Tiger. Hucho taimen is a large carnivorous fish in cold-water salmon and one of the rare cold-water fish species in the world. The meat is delicate, which can be used to wrap jiaozi, stewed fish slices and so on. Faroe, smaller than Jerome, but with similar habits, is delicious and suitable for soup; Loya, Gong and Tiger are all small fish. The longer the biggest one, the better. These kinds of fish are cheap and good quality, and they are delicious food loved by urban and rural people.