Crispy Anhui fish originated from the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is one of the geographical signs of Zhongshan City. It is a famous and special aquatic product that uses mineral water from the reservoir, feeds concentrated feed and intensively cultivates living water. It is named for its firm, crisp and crisp meat. What needs special explanation is that crispy Anhui fish is not a new species, and it still belongs to grass carp in the biological sense.

Crispy Anhui fish belongs to grass carp, which is an ordinary grass carp with special biological characteristics. It is made only by a specific feeding method, and its meat quality has been artificially changed. Shaped like grass carp, but different from grass carp in biology, it needs special cooking methods. Because the meat of this kind of fish is tough, it tastes better when sliced raw.

Feeding conditions of crisp fish:

Crispy Anhui fish needs fresh water and sufficient dissolved oxygen, not less than 5 mg per liter. It is best to use reservoirs, mountain streams and rivers. Swimming in turbulent water often exercises fish muscles and increases their toughness. Northeast broad bean is used as feed, and the whole material is soaked in clear water for more than one day and night to make it soft and swollen, which is convenient for grass carp to eat and digest.

Crispy Anhui fish has strong adaptability to water temperature. In winter, it will go to the deep water area to escape. As long as the pond is dug deeper, it can still be cultivated. Generally, it grows in reservoirs with fast water flow, where the water flow is fast. The meat of mandarin fish living there will become stronger than that of ordinary mandarin fish, so it tastes crisp.