Carassius auratus is a very common edible fish. Although it is bony, it is better than the sweetness of fish, especially the white crucian carp, which is called by the people. Its meat is tender and delicious, and it is most suitable for soup and porridge. Shunde's crucian carp porridge is very famous. The key is the chef's knife work. The bones of the whole crucian carp were "thin" by the master, and even the shadow was gone. Put the fish fillets in the boiled rice porridge, turn off the heat and sprinkle some ginger. The sweet feeling is indescribable.

Compared with white crucian carp, there are naturally black crucian carp, which has a heavy earthy smell and rough meat, so it is also cheaper. Black crucian carp is also good for scallion, and it is best to choose caviar. Fried caviar is very sweet.

Traditional Chinese medicine believes that crucian carp is beneficial to water swelling, invigorating qi and spleen, detoxifying and promoting lactation, while crucian carp soup has the effect of nourishing and moistening dryness. In addition to daily drinking, it is a traditional soup for pregnant women during lactation. If papaya, peanuts and dried octopus are added, the effect will be better. Home-made crucian carp soup can be matched with white radish to stimulate appetite and digestion, and reduce fat and weight; With tofu, the two are nutritionally complementary, with higher nutritional value and lower cholesterol; Using mulberry leaves and lentils can dispel wind and heat, clear liver and improve eyesight; With mutton, strengthen the spleen and warm up; With fried eggs, tonic and lactation. No wonder China's ancient medical book "Materia Medica Jing Shu" has a high evaluation of crucian carp: it is the only fish that can be eaten regularly.