Jiangdu puffer fish

Jiangdu puffer fish Yangtze River, with a coastline of 40.8 kilometers, produces puffer fish along the river. According to the Pharmacopoeia, puffer fish, called Houmackerel in ancient times, is mostly born at the intersection of salty and light water, with a small mouth and a big belly, without scales. When touched, it swells like a ball, which can replenish deficiency and remove dampness. "Compendium of Materia Medica" says: puffer fish is poisonous, although delicious, it can't be cured and killed by eating. Biologists have studied that tetrodotoxin paralyzes the central nervous system within 30 minutes, and 0.1 gram can poison a dog weighing 10 kilograms. Its toxicity is mainly concentrated in blood, liver and ovary, among which ovary is the most toxic. Therefore, Jiangdu folks have a saying that "blood is numb, seeds are swollen, and eyes are blurred." Before liberation, beggars accidentally died of eating puffer fish seeds in garbage every year. It can be seen that the poison of puffer fish cannot be underestimated. However, it is difficult for children to give up the delicacy of puffer fish. Su Dongpo's poem is often used to remind them not to miss the season of eating puffer fish: "Artemisia annua has short reed buds all over the ground, which is when puffer fish want to go up." It can be seen that puffer fish is very attractive. Therefore, "eat puffer fish to the death" has become a very famous saying in Jiangdu. Jiangdu folks have always had the custom of burning and eating puffer fish. Every year during the Qingming Festival, the fragrance of puffer fish floats along the river. The key to the beauty of puffer fish lies in its strange fragrance. As soon as the puffer fish is burned, its unique, rich and attractive aroma will immediately overflow the portal, and a lane and half a village can float out with the wind. Legend has it that even people who are asleep will be awakened by it. Therefore, in the past, when people in Jiangdu hosted banquets, they always put the burnt puffer fish in the last course before serving it, because once they tasted the puffer fish, everything was tasteless. Jiangdu people cook puffer fish, which are traditionally braised in brown sauce, stewed in white, etc., and the most famous is puffer fish burning yellow flowers and plants. Take the yellow flowers and plants with green leaves, bake them in hot oil, add thick old chicken juice, and put them on one side of the puffer fish to burn them together. It is said that they can hang out the fragrance of puffer fish without leaving any, and the taste of the yellow flowers and plants is even better than that of puffer fish meat.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)