Yanghuwei

"Yanghuwei" is a traditional dish in Yangzhou and Huaiyin. It is made from a piece of clean meat on the back of eel tail, which is mixed with boiling water and concentrated seasoning. Because it looks like a tiger tail, it is named. Eel, commonly known as Monopterus albus, has been listed as the top grade fish in China since ancient times. Because of its rich nutrition, it has the effect of nourishing the five internal organs and treating deficiency, and some famous Chinese medicine practitioners in past dynasties often used it to treat diseases and strengthen the body. It is more effective to eat in summer, and there was a saying that "Monopterus albus competes with ginseng in summer". It is said that cooking with Monopterus albus began in the Han Dynasty and became popular after the Tang and Song Dynasties. Jiangsu Huaiyang region started to make eel dishes earlier and has rich cooking experience. Many Chinese and foreign customers praised the delicious taste of this famous historical dish after tasting it locally.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)