Songjiang four-gill bass soup

Four gill perch soup is the most famous special dish in Songjiang, Shanghai. Songjiang four-gill perch is a world-famous delicacy. In the Song Dynasty, Kong Pingzhong's "Kong Shi Tan Yuan" recorded: "The bass from the Songjiang River, which comes out from the south of the long bridge, has four gills, and is naturally made of fine-cut fish." Whenever guests come to our house, fresh perch is cut into tiny fillets or shredded fish and served as a delicacy. By the late Qing Dynasty, steaming, cooking soup or making soup were the main dishes, and "steamed perch" and "perch soup" appeared. Raw fish fillets are becoming less and less common. The original Songjiang Xiuye Bridge Hotel cooked dishes such as "stewed bass" and "four-gill bass soup", which were once famous all over the country. Poets of past dynasties praised the beauty of perch flavor in succession. In the Song Dynasty, Yang Chengzhai once wrote a poem: "Before perch leaves in the perch township, it doesn't matter whether it's money under the rainbow pavilion. How short the jade ruler is, and the silver shuttle is straight and round. White and black chapters at three or four o'clock, fine scales and huge mouths are fresh. The spring breeze has a real flavor, and I think the autumn wind is even more different. " This poem describes the delicacy of perch in detail. Features: Songjiang four-gill perch is cooked with bamboo shoots, ham and clear soup. The meat of the dish is tender, the soup is clear and the taste is extremely delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)