Sijia seafood

Sijia River, located in the upper reaches of Xinxing River, originates from Jinshan Mountain in Tianlu Mountain Range. Commonly known as Jinshui, later collectively referred to as Xihe. From Sijia River, the rivers along the Xihe River are clear, with high oxygen content and little pollution, which breeds a large number of rare river fresh. Among them, there are many wild fish such as Monopterus albus, Misgurnus anguillicaudatus, Misgurnus anguillicaudatus, Siniperca chuatsi, Perch and Red Eye. In particular, a four-cheeked perch has a very fresh taste. According to the records of Xinxing County Records in 1948, "There are four-cheeked sea bass in the cave more than 50 miles south of the county, which is flat and round-headed, with four gills (sophomore) and four fins in the lower abdomen. The first two are white and black, and the head is large and thin, with firm fins and exposed cheeks, which is especially delicious in autumn and winter." In the early 1950s, a small amount of four-gilled perch was still found in the Bamu reach, but it has been difficult to see the trace so far. The beautiful scenery along the west river is a good place for people to relax and spend their holidays. Some farmhouse restaurants and seafood restaurants, which mainly focus on seafood, came into being, and the delicious name of Sijiahe spread like wildfire. At present, several seafood restaurants in Liaokeng, Bamu and other places are famous far and wide, and diners from all sides are in an endless stream.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)