Sanmen tiaotiaoyu

Sanmen jumping fish is a specialty of Sanmen, Taizhou, Zhejiang Province. Jumping fish, also known as mudskipper, is a specialty of three doors and a common food on the table of Taizhou citizens. Mud-coated fish is delicious, smooth and delicious, and rich in protein and fat, so the Japanese call it "sea ginseng". Especially in winter, mud-coated fish is fat and fishy, so it is also called "jumping fish to compete with river eels in winter". There are many cooking methods of mudskipper, such as stewing, braising, frying, soaking in soup and making dried fish. People in Ningbo, China often make soup with mudskipper with tofu and bamboo shoots. If ham or mushrooms are added, it tastes more delicious. "Oolong (mudskipper) and white jade (tofu)" is a well-known delicacy, and its preparation method is similar to that of loach drilling tofu. The peak season of jumping fish is from May to September in the lunar calendar every year, and the time is short. Although it can be eaten in other seasons through temporary breeding, the survival period of fresh jumping fish is only one week. If friends all over the country want to eat it, it is a good way to make it dry. Pick some hairy stems on the spot, remove the leaves, sun them for a day or two, and then soak them in water for five or six hours. Wet hairy poles neatly string the jumping fish one by one, and bake them on a simple table made of bricks and other things. It seems like a house-playing practice, but it is the most traditional local method to make dried jumping fish. Chen Zushun: "This one is alive. If you don't press it up, it will jump up. Wheat straw is not poisonous, others are not delicious to burn, the color is black when baked, and there are yellow ones when baked with others, and the color is not good. Twenty minutes is about the same, but less than one point fifteen minutes will definitely be fine. A little more time, a little less time. " After baking for more than ten minutes, the jumping fish turns into strips of black carbon, then gently presses it with hands or utensils to separate the thorns from the meat, and finally puts it in the open air for two days, and the jumping fish is made. Master Chen said that because of the high price of jumping fish, most villagers will dry the jumping fish that they can't finish. In this way, it can be stored for a year or two, and drying jumping fish in soup is also the most common way to eat on the local table. Take three or five roots and mix them with dried prunes and pickles, which can make the vegetable soup fresh. Sanmen jumping fish is a geographical indication certification trademark.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)