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Zijiang Fish, Yiyang

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’.