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Food specialty place of origin:SuZhou-WuJiangspeciality
Japanese mackerel

Japanese mackerel

Plum mackerel, also called anchovies, is one of the main economic fish in Taihu Lake, along with whitebait, white shrimp and white fish. Qidu is located on the shore of Taihu Lake and is rich in this fish. Plum mackerel was presented to the court as a tribute in the Ming Dynasty, and it was recorded in Wanli Wild Collection: "From the Hongwu year of the Ming Dynasty, Taizu ordered to pay ten thousand Jin of plum mackerel every year." Therefore, mackerel is also called "tribute fish". A small part of the mackerel produced in Taihu Lake area is supplied to the market as fresh goods, and most of them are dried or canned as tourism and leisure food. Taihu Lake has an annual output of about 700 tons of mackerel, and the season of mackerel is prosperous from August to October every year, accounting for about 80% of the annual output. The mackerel fish is tender and delicious, and rich in protein, especially its cartilage and fish eggs contain a lot of calcium, which is a good product for nourishing brain and bone marrow, especially suitable for teenagers. Plum mackerel is regarded as a table treasure, which can be braised in brown sauce, or placed in a small bowl and steamed in a pot with seasoning. The best way to eat this fish is to fry it. Wash it and dry it in the oil pan. When the fish is light brown, it can be taken out of the pan. With condiments, it is crisp, fragrant and delicious, with endless aftertaste. It is a good product for wine tasting and eating.
Reprinted with attribution: https://cnlocality.com/(Chinese Specialty Products)

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