Tuo xian kai he fish

Northerners should eat Kaihe fish during the annual Kaihe period, especially people in the Yellow River valley generally take eating Kaihe carp as their greatest taste and pursuit. The most famous fish is the Yellow River carp in Inner Mongolia, Shanxi and Shaanxi. The Yellow River carp is characterized by a large mouth, few scales and a red line on its back. Its meat is fat, delicious and unique. The fishing peak is in the Qingming period. Nowadays, most of the Yellow River carp are farmed artificially, so people can eat delicious Yellow River carp in all seasons without waiting for the river to open. Yellow River carp have different flavors in different places. "Tuoxian stewed fish" is one of them. It is a famous dish in central and western Inner Mongolia along the Yellow River. The authentic Tuoxian stewed fish is made of Tuoxian pepper and star anise, which are famous both at home and abroad for their fragrance but not spicy, and simmered for about two hours. The whole fish is red in color, fragrant but not spicy. There is a balanced sense of taste all over the body, and there is nothing unpleasant. The delicate and tender texture exudes a faint fragrance between the lips and teeth, attacking your eager taste buds, tempting your saliva to overflow and making you want to stop. You should go to Yunzhong Restaurant to taste this delicious food. Their ingredients are from Tuoxian County, and the chef from Tuoxian County personally cooks it. I can definitely offer you the legendary authentic Tuoxian stewed fish that can afford fish but can't afford seasoning. Let you overlook your hometown and solve the pain of homesickness. "In the early winter, the river water, the fish don't eat or move in the ice, and when it is opened in the spring, it is extremely fat, but when it is closed, it is slightly inferior." It can be proved that the ancients knew how to enjoy the fish. When the water is frozen in winter, fish are dormant and seldom eat or move. After a winter's purification, some peculiar smell substances in fish gradually dissolve in water, and the nutrients stored in fish, especially the transformation and consumption of fat and liver sugar, make the meat quality of fish more tender and pure, so Kaihe fish has the purest "fish" taste-healthy and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)