Which province can eat fish best, we have to mention Hubei, which is famous for its thousand lakes. After all, there are many fish! There are many tributaries of the Yangtze River and the Han River, and lakes are scattered all over the place. The unique water resources have bred fish of all tastes.
The annual output of freshwater products in Hubei ranks first in China all the year round, and there are many kinds: Wuchang fish, silver carp, snakehead, Cai Yu, grass carp, crucian carp, Qingjiang fish, culter ilishaeformis, giant salamander, silver carp and Monopterus albus.
When these fish are alive and kicking, a standard Hubei person must be thinking: how to eat braised, steamed, fried and stewed today? Hubei people have 10,000 ways to eat fish. Their research on eating fish can be as detailed as writing a paper. What fish should eat which part is unambiguous, as the saying goes-bream eats drag, mandarin fish eats flowers, turtle eats skirt, mandarin fish eats belly, mackerel eats tail, bighead fish eats head, rich fish eats skin and carp eats carp.
Please see the following "Hubei people love to eat fish"-
It is said that the essential skill of Hubei people is "steamed wuchang fish", after all, Wuchang fish is the first in the area. Su Dongpo, a food blogger in the Song Dynasty, once wrote a poem describing the appearance of this kind of fish: the fish swims like a jade bottle in the morning, and whoever talks about shrinking the item, the bait is cooked every time.
Look at her "current boyfriend" Li Xian. When she participated in the variety show, the first dish she cooked was steamed wuchang fish.
People in Hubei eat fish, holding the secret of "eating from beginning to end", and even the fish head, fish bone and fish tail are clearly arranged for you.
Fish head with soaked rice pays attention to "eating meat, drinking soup and smelling incense", and often a restaurant can stand up by this dish alone. The fathead fish in Qingjiang River is the main ingredient. When the fish head is braised, it's almost eaten, so I soak the rice in thick soup and serve it with grilled fish head.
It is not enough to eat only fresh fish. Hubei people will also marinate the fish, choose the fresh and tender belly to marinate, add seasoning to marinate and air dry, cut into small pieces, stir fry in the oil pan, and finally add sauce. The taste is sticky and chewy. This kind of Ciba fish supports Hubei people's insistence on eating fish all the year round.
Jingzhou Fish Cake is also a local specialty, homophonic "Gao Yu", which means "more than a year, rising step by step", and it is an essential dish in Hubei banquets.
Fish cakes are made of herring and grass carp, which mostly feed on small fish and shrimp in the lake. The hundred-mile migration for predation in flood season makes them enough to be rated as the most exercised fish, and the delicious degree can be imagined.
The history of this dish can be traced back to the Yaodi period, and it is said that it was created by the princess's child Ying, and it was still one of the court dishes until the Qing Dynasty. After eating, Gan Long blurted out: "You can't see fish when you eat fish, but it's lily cake."