Meiqi

Coilia ectenes, commonly known as Coilia ectenes, also known as Coilia ectenes and Coilia ectenes, is also called anchovies because of its forked tail, short red, narrow and long, like anchovies. It is also called the "Three Treasures of Taihu Lake" together with whitebait and white shrimp, and it is also one of the main economic fish in Taihu Lake, with an annual output of 13,000 tons. Our county is located in Xintang Township, along the coast of Taihu Lake, and it becomes the main distribution center of mackerel from September to October every year. Some of the caught mackerel are supplied to the local market as fresh goods, and most of them are dried into dried fish, which are transported to markets in Jiangxi, Hunan, Liaoning, Hebei and other places, and can also be processed into soft packaging or canned food to become tourism and leisure food. The meat of Coilia elata is tender and delicious, and it is rich in nutrition, especially the tender bones and fish eggs, which contain a lot of calcium, so it is a nourishing good product. May be steamed and eaten fresh, or dried in the sun. The best way to eat is deep-frying. Take fresh Coilia japonica, wash it, dry it, and fry it in an oil pan. When the fish is light brown, it can be taken out of the pan, supplemented with condiments. It is crisp, fragrant and delicious, and has a long aftertaste. It is a good food to accompany wine.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)