Yiyang Featured Food:
It is also named as ‘Tributary Fish’, or ‘Rainy Fish’. The fish has a slim figure, of about 1.5cm with a disproportional large head and yellow streaks. The alive are also edible. It’ll be more delicious to cook the dried fish mingling with eggs. The steps are: first, churn up eggs, then add a few Zijiang Fish, mingle the egg and fish, then boil it. The finished dishes appear like that: fish in the bowl floating on the surface of egg cream with head upwards, no tilt, no sinking. For schools of Zijiang fish floating from the lake mostly in rainy seasons, so came the name as ‘Rainy Fish’. In the early Qing Dynasty, it was paid to the Emperor as tributes, so it was also called ‘Tributary Fish’.
Ice Fish is the traditional rare species of Yuanjiang. They have small and transparent bodies and are mostly found in outlying water in lakes, ports, and conflux between the dreggy and clear currents. Such rare fish are rich in protein, fat, carbohydrate, vitamin, Zukesuan (a kind of acid), mineral substances, etc and very tasteful.
Xihu Salted Egg
It is also named ‘Vermilion Salted Egg’. After nearly 10 steps as using fresh eggs of Laying Duck in Bing Lake, properly mixing ingredients, plastering in pools, storing, and the forth, eventually comes the Xihu Salted Egg. All the eggs are of the same size, equally plastered, small air vacancy, delicate egg white, wholly oiled reddish orange yolk, and appearing like granules of vermilion. It tastes fragrant and moderate, not excessively salty or light. Surely, it’ll stimulate your appetite.
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