When it comes to eating and looking at it, I am afraid nothing can surpass the Wuyuan purse red carp. This kind of red and charming fish is simply a flower swimming in the water. In scenic spots and ponds in parks, koi are the most common. However, purse red carp is very different from koi with agile body. The purse red carp has a small head and a short tail, a high back and a wide body, a ridge that is raised, and a big belly is like a bag, so it is called purse.

Carp is a close relative of goldfish. It is said that the red carp of the wallet was originally a goldfish in the deep palace of the Ming Dynasty. One year, a senior official from Wuyuan retired and returned home. The emperor gave a pair of live fish with some pranks. Later, the pair carefully cared for the fish that were brought back to their hometowns, and they grew up in Wuyuan, with flowers gathered together, and the people gave each other, and the incense was spread.

Wuyuan was once part of Huizhou in history. Houses with beautiful mountains and rivers, continuous pine and bamboo, and rising eaves and corners may appear between cliffs and green forests, or reflected on the clear springs of streams and ponds. In addition to the imperial enfeoffment of emperors in Huizhou, Huizhou also has royal relatives. Huge families like to dig ponds in the courtyard or set up large water tanks to store beautiful fish, and eat them. The red carp in the purse, like those ancient trees, tea pavilions, bridges and post roads, show a kind of regional elegance.

There are many special things on the ground in Huizhou. Take cooking as an example. You like steaming, steaming, steaming, steaming in dough, steaming from hoofs to amaranth. You can use them to steam them without caring about meat.

The chef who cooks Hui cuisine always carries a bin on his back wherever he goes. Although outsiders can't understand it, don't say that this steamed dish is just like the beautiful scenery, which can best preserve the original flavor. Steamed purse red carp is a Wuyuan-style fish dish, which is famous all over the world for its richness in the pond and delicious dishes on the table.

When I first saw the red fish in the white pot, I felt that the fish meat was very thick, especially the flesh on my belly was transparent and bulging. I thought it was full of fish roe, but I didn't expect it to be cut with chopsticks and it was all meat. I couldn't wait to taste it, but it was indeed well-known. The fish meat was plump and tender, sweet and fragrant, and the fish bones were so small that they could be ignored, especially the smell of fishy smell, just like eating refreshing tender tofu.

The remaining soup was scooped into the mouth with a spoon, which was also extremely delicious. The owner was generous and we benefited from it. From now on, there will be a purse of red carp with meals every day. The red carp was fryed in oil first, and then stewed with bacon, tofu and garlic. It is also a common local way to eat it, but you must add enough perilla to season.

After six or seven years, I went to Wuyuan again in late spring. At that time, the tourism development of Wuyuan was in full swing, and all kinds of tourists could be seen everywhere. In the pool in the county town or in front of roadside shops in those lively places, it was red, full of red carp. It was apart of fat and thin swallows, and it was about the same size, one was more than a pound, twenty or thirty yuan, and it was cooked and burned.

This price is twice as expensive as before, and the water rises higher. Municipal media like us no longer enjoy the favorable treatment as before. The original wallet red carp grows in the mountains and people are rarely seen on the market. It is known as the authenticity of the fish, and you will know about it by looking at the obviously deflated belly of the fish.

Then I went to a deep mountain northeast of Likeng and found a family. I cast a net in the mountain pond. After an hour of patient waiting, a pot of hot steamed purse red carp was brought to the table. When I was cooking, I ran to the kitchen to see.

The head of the family is a thin, middle-aged man with a surname of Wang. He was said to have been working in Shanghai and was advised by an expert to go home to specialize in the business of wild red carp. He scraped the scales very quickly, dug the gills, removed the internal organs, washed them with a rag, wiped the water, put the oblique knife flowers on both sides of the fish body, applied salt, and marinated the cooking wine for a while, put mushrooms, green onions, and ginger on the fish body, poured half a bowl of clear soup with oil, digged a spoonful of cooked lard and put them on, put them on the cage and steamed them over high heat, and served them in about ten minutes.

According to reports, the clear soup is made of mountain springs. Without the flavor of this spring water, it is impossible to make a truly delicious Wuyuan purse red carp. Master Wang said that steaming is not only delicious but also good. The stewing and stewing slightly destroy the shape of the fish. To truly taste the taste, it is better to braised. So we went around that afternoon and tasted the authentic taste of braised in his store in the evening.

The local traditional famous dishes such as fist chicken and palm turtle, namely fist-sized chicken and palm-sized young turtle, are very tender. In late spring, the grass in the south of the Yangtze River is growing, and it is the time when the rape flowers in Wuyuan are full of yellow eyes. The wild vegetables such as mountain ferns, wild celery, and small bamboo shoots are the best to nourish the taste. Whether it is cold or fried with bacon, it is an unparalleled delicacy.

The thing that looks so good is Tianzhen. It is almost tyrannical to eat Tianzhen into her stomach. She once picked the golden pumpkin flowers with dew and blanched them into a pot of boiling water and chopped them into a scrambled eggs. Although the taste is good, it is always a bit scruple and ashamed to throw the things that are so beautiful into the pot and then eat them.

The local water and soil nourish one person, and the local water and soil nourish one person, and the local water and soil also nourish one person fish, turtles, shrimps and loaches.

The most common loach family is loaches. Ballpoint pens are generally long, thick and thin. After getting it up, they can’t catch them. If you catch loaches, you can put dry water and pick them out with your hands. There is also a special catching tool called loach wade like a manure basket. It is blocked in the ditch and drives it out from the other end with a stick.

There are the most loaches in the rice fields in summer, attracting egrets to fly and fall. There is also a kind of loach that lives in the big rivers. Its dark brown body is too thin and slender, with a sharp mouth and monkey cheeks. There is a row of thorns on its flat back, which is extremely restless and looks like it is causing trouble everywhere.

In early summer, Huangmei has flooded a lot of water, and it has raised the riverside gutters across the river. When the nets are watering, some mesh flashes brightly. They are small fish embedded in them. The unlucky knife loaches are also hung on the mesh because of the row of thorns that cause trouble on their backs. As for the cloth loaches, they are fat and flat, with a long, round head and two beards, a blue back and yellow belly, and dark spots like cloth patterns. They are extremely fleshy. They are the most delicious among loaches.

Buqiu doesn't like to drill mud, but Buqiu loves small ditches and puddles. A thunderstorm, the water flows all over the fields. On the watery grass or in the small ditch cracks, you often see Buqiuqiu who are struggling to move upstream. Strangely, they are rarely seen outside this season of inheritance.

Moreover, the cloth loaches living in the pit do not seem to need to communicate with the outside world. They dug a large pit from the surrounding ponds, but a few rains are filled. When green grass grows around them, they walk past the pit and find that there are a group of lively fish swimming in the pit. After a few days, you will come back and dry the water in the pit and you will definitely harvest the plump cloth loaches.

The creation of nature is also in line with a rural proverb: Cicada roe for thousands of years and grass roots for thousands of years. Cicada roe and grass roots are both very cheap. Very cheap things have strong vitality and are easy to feed. As long as a sip of water in the farmland and a pond at the foot of the mountain, they can grow and grow on their own.
Chapter completed!