The representative works of fresh fish in the Yangtze River are "Three Fresh Fish in the Yangtze River", namely swordfish, shad and puffer fish. The best season to eat saury is around Tomb-Sweeping Day. Su Dongpo, a writer in the Song Dynasty, once wrote such a poem: "Is there a scenery in the south of the Yangtze River? Peach blossoms flow and fish are fat. " Swordfish was called fish in ancient times, because it is as bright as silver and shaped like a drawn sharp knife, so it is also called swordfish.

Jingjiang people love saury and are better at it. The most famous is the sailfish banquet. A table of swordfish banquet, more than 20 dishes are all made of swordfish, which is incredible. Wu Wen saury, yipin tofu, saury noodles and vinegar fish pieces, just listening to the name of the dish makes people drool.

There are two swordfish in a pot, one is braised and the other is steamed. The two flavors complement each other in a pot. The noodles of swordfish are short noodles made by mixing eggs and flour with swordfish. They can be fried or boiled, white and glittering, fresh, tender and smooth. Yipin tofu is made of knife fish in the shape of tofu, and the word "Yipin" is embedded in it with shredded ham. The so-called "one product" is to praise its delicious taste.

Diners who have tasted the feast of saury only feel that the delicacies on the table are fresh and tender, but they don't know how to take out the thorns of saury. It is said that a swordfish has nearly a thousand barbs all over its body, and it is the chef's unique skill to take out these barbs.

In the past, people used to nail swordfish to the back of a wooden pot cover, put a proper amount of water in the pot, put a bamboo plaque covered with gauze on the water surface, and then cover the pot cover to heat it. Steam can disperse all the fish on the gauze and remove the thorns. Now the chef has completely peeled off the skin of saury, so that more than half of the fine awns can be brought out with the skin. Then, he used pigskin as the bottom and tapped the body of saury with the back of the knife. Those bones were embedded in the skin. Finally, with a gentle touch of the blade, all the pure saury remained on the blade. With these pure swordfish as the basic raw materials and skilled processing by the chef, a rich swordfish feast was made. This is not cooking, but just creating a perfect and strange work of art. ..

Jingjiang people call shad "the king of fish". On the one hand, it tastes delicious and has high nutritional value. On the other hand, with the change of environment, the production of shad is getting less and less.

As early as the Ming Dynasty, shad was listed as a tribute. Every spring, the government sends fast horses to send shad to Beijing day and night. Nowadays, in the high-end hotels in Jingjiang, people can also taste the famous dish steamed shad.

The difference of shad is that it does not scale when it is washed and burned, because the most delicious and nutritious place of shad is at the junction of skin and scale. Kun tastes fresh and tender, as fat and tender as suckling pig mutton. If you are afraid of chewing fish scales, Jingjiang people also have a solution, that is, peel off the fish scales and hang them under the pot cover with thread. When it is hot, the oil droplets in the scales will fall on the fish, and the fish will be cooked. This not only keeps the fish delicious, but also saves the pain of chewing scales. It's really unique.

Jingjiang has a famous saying, "Eat puffer fish to death". The toxin of puffer fish is enough to kill people and cannot be taken lightly. However, it is difficult for people to give up the delicacy of puffer fish. Su Dongpo's poem "Artemisia sphaerocephala is full of reeds and short buds, which is the time when puffer fish want to go up" is often used to remind them not to miss the season of eating puffer fish, which shows the temptation of puffer fish. But now people can rest assured, because Jingjiang people have introduced high-tech biotechnology, and the puffer fish cultured in the beach fence has not only maintained the flavor of wild puffer fish, but also greatly reduced its toxicity.

When Jingjiang people say "eat puffer fish desperately", it should actually mean "eat puffer fish together", that is to say, when cutting fish, remove the toxic parts such as liver, intestine and eyes, and then rinse them repeatedly with clear water until the bleeding silk is gone. Of course, you must cook it thoroughly when you burn it. In fact, as long as the puffer fish is burned thoroughly, it will become something non-toxic.

The beauty of puffer fish lies in its strange smell. As soon as the puffer fish is burned, its unique, rich and attractive aroma immediately overflows the portal, and it can float out of half a village and an alley with the wind, filling a large area. No wonder puffer fish is served as the last dish, because once tasted, all dishes are tasteless, which shows that it has the overwhelming charm of food.