Baoying angci

The stickleback fish is the best of all fish, not to mention how delicious it tastes, but its smooth and delicate taste is beyond the comparison of ordinary precious fish. One special thing about stickleback fish is that it will bark. When you hold the hard thorn on its back, it will scream out "Angry thorn, Angry thorn". Are you afraid of pain or untouchable? Interesting. The method of killing stickleback fish is also special. You can grab your stomach with one hand, pull your head back with the other, and then you can dig out the internal organs from your jaw, then wash it, put more shallots and shredded ginger, and make a pot of delicious fish soup. It is a big bowl when you drink it. It is delicious and indescribable. Mr. Wang Zengqi also likes the delicious food in this water town. He lives in Beijing and still thinks about this dish in his hometown. However, it is called "Ang Sniff at Fish", "Ang Sniff-Ang Sting", which is almost the same. The pronunciation of Lixiahe River has no warping, and this fish is named after its cry. Let's write about stickleback fish here, which is both image and sound. There are many names for stickleback fish. Shanghainese call it "Angniu". Suzhou people call it "Wang Nail Head"; Northeasters call it "Ga Ya Zi"; People in Nanjing, Yangzhou and Ningbo call it stickleback. All these names are based on the color of its fish, the shape of its pectoral fins and dorsal fins like long needles, or the "quack" sound it makes when swimming in groups. However, Sichuanese call it "Huang Lading". When you think about it, these three words really cover the color, shape and sound of this fish, and the conciseness of Sichuan people's language is well-deserved. However, Hunan people are the best, and they call it "Yellow Duck's Call". Liuyang people call it "Yellow Duck's Ancient". Braised Ang's prickly head is very fragrant, and the two cheeks on the side of the cheek are only as big as the fingernails, but they melt in the mouth. It's also delicious to cook tofu with Ong Thorn Head. If you put more shallots and shredded ginger, you can get a pot of delicious Ong Thorn Head tofu soup, which is as white as milk and delicious as it can't be described. If you must describe it, it is delicious and never greasy, and the fish is as tender as the tofu cooked with it. Because there are few thorns, you can eat it spontaneously. Old Mr. Wang Zengqi also likes the delicious food of Ang's prickly head. He is mostly a teenager in Beijing, and he still misses the bearded river fish in his hometown. I'm afraid there are not too many foods that can make Wang Zeng old, which shows the delicious taste of Ang's prickly head.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)