When this fish comes out of the water, it is rotten to eat. When it is not scraped, its status is as good as that of the three delicacies of the Yangtze River. Few people have ever eaten it.

I believe many people know the delicacy of the three delicacies of the Yangtze River. they are puffer fish, shad and swordfish respectively. People praise the three delicacies of the Yangtze River, but do you know? There is a fish that tastes and tastes no worse than the three delicacies of the Yangtze River, and its status will not be lost to the three delicacies of the Yangtze River. It is now a very valuable fish of the Yangtze River. It lives in the upper reaches of the Yangtze River, and not many people should have eaten it. Today I'm going to introduce this kind of fish to you.

It is the Yangtze River copper fish, the delicacy of the Yangtze River copper fish is comparable to that of the three delicacies of the Yangtze River. The Yangtze River copper fish is slender, its head is tapered, and it is relatively small. The color of the Yangtze River copper fish is brass, so people call it the Yangtze River copper fish. The Yangtze River copper fish is less and more meat, and the meat of the fish is very fresh and tender, but also rich in fat and protein, etc., the nutritional value is very high, the Yangtze River copper fish is also regarded as a first-class food, very popular by people. There is Yangtze River copper fish only in restaurants near the Yangtze River, and the Yangtze River copper fish appears as a high-end dish, the price is naturally not low.

Another feature of the Yangtze River copper fish is that it begins to rot when it comes out of the water, and the meat is very easy to disperse, so it also has the nickname of bean dregs fish, so it is generally not allowed to scrape the fish scales, otherwise it will rot away. After cooking, the fish is very crisp and tastes very fresh and tender. This is a way to eat the Yangtze River copper fish, which is different from other fish. The common practice of Yangtze River copper fish is dry burning and steaming. Steamed Yangtze River copper fish retain the freshness and freshness of the fish. Although the practice is simple, the taste is very good. Coupled with the appearance of fish scales, they are also edible. It really tastes different.

The production of this fish was very high before, but due to the excessive amount of copper fish in the Yangtze River, coupled with changes in the natural environment, the number of copper fish in the Yangtze River has been very small in recent years. And the Yangtze River copper fish has not achieved artificial culture, because it has relatively high requirements for water quality and culture environment, coupled with its own relatively fragile, are mainly wild at present. The number of copper fish in the Yangtze River is really very small. I really hope that artificial culture can be realized as soon as possible, so that we can eat the copper fish in the Yangtze River again.

In addition to the Yangtze River copper fish, there is also a kind of fish called Yellow River copper fish in the Yellow River in China, which is also called "pigeon fish" locally, but it is said that it has not been caught for nearly 20 years. Friends, have you ever eaten?