The nutritional components (water, crude protein, crude fat, crude ash, amino acids, calcium and phosphorus) in the muscles of crispy carp and common grass carp from the same farm were analyzed by biochemical analysis. Compared with other fish, the nutritional value of crispy carp and common grass carp was evaluated. The results showed that the nutritional components in the muscles of crispy carp and common grass carp were consistent in composition and content. The crude fat content is 65438 0.40% of that of common grass carp. The content of total amino acids was higher than that of common grass carp, Monopterus albus, Siniperca chuatsi, Pelteobagrus fulvidraco, Wan 'an glass red carp, herring and bream, among which the content of glutamic acid was 3.93%, far exceeding the control fish.

The origin of authentic Zhongshan Crispy Carp: As early as that year, when Zhongshan Crispy Carp first appeared in the market, it attracted the public diners with its special crispy fish texture, and it was indispensable whenever hot pot was played. Eating crispy pomfret always makes people wonder, who can create such a beautiful fish? Thanks to Lin Xin He and Lin Shuhuang, they created their own authentic Zhongshan Crispy Carp signboard relying on the natural flowing landscape of Wugui Mountain in Zhongshan and their own cultivation techniques. At first glance, the appearance of Zhongshan crispy pomfret is not too special, but its body color is slightly golden yellow, but in fact, in the long-term exercise, the meat quality inside has changed obviously. Zhongshan crispy pomfret, which grows to nearly 5 kg, has crispy skin and tender meat, very elastic meat, firm spine and fresh and sweet fish, which other pomfrets and even other varieties of so-called crispy pomfret can't have. If it is only used to make hot pot or raw fish, it really ignores the delicious taste of all parts of the fish. If you want to be a gourmet, the premise is to know how to appreciate.