Spring catfish: Catfish is sticky. Catfish is full of saliva, which is fishy, slippery and sticky, so it has this nickname. As a bottom fish, it likes to eat meat and often lives in deep-water sludge. You are dormant in the mud in autumn, active in spring, eating more and more, and gaining weight. The taste of fish lies in its fat. At this time, catfish and fins are wrapped in thick butter, which makes people feel fat and delicious after eating. According to Compendium of Materia Medica, catfish has the function of harmonizing spleen and nourishing blood. Eating catfish in spring is not only delicious, but also makes people more energetic
Summer carp: Carp is a versatile fish. For a long time, carp is a symbol of good luck, leaping over the dragon gate, making carp have a metaphor of rising in people's eyes. People like to bring carp to the table at weddings, weddings, funerals and weddings. However, carp is really delicious, only in summer. This kind of fish lays eggs in mid-spring and consumes a lot. Only when the water temperature rises and the food increases, the carp, which is emaciated by spawning, will gradually become round and plump, with obvious increase in meat fat and more delicious taste.
Autumn mandarin fish: In some areas, mandarin fish are mistaken for spring fish because of Zhang's poem "Peach Blossom Flowing Water". Poyang people who have accumulated the history of eating fish for thousands of years assert that autumn is its best eating season according to the growth habits of this fish. Siniperca chuatsi lays eggs in March and April of the lunar calendar and is a carnivorous fish. As it grows, its food intake increases day by day. Its mouth is very wide, and it has a special stomach pouch. It gluttonously eats and swallows, and its fat thickens day by day. The meat is fresh and tender, the skin is as tight as tendons, and it tastes as delicious as chicken. Of course, mandarin fish is a good fish in all seasons, and it is especially good to eat this season.
Winter bream: The proper name of bream is bream. "If you are stupid, you have fat in your abdomen." The Book of Songs says: "If it eats fish, it is a river." This kind of fish is a middle-water fish group, which lays eggs in April and May of the lunar calendar. After autumn, it likes to spend the winter in the deep pools of rivers and ports, so it does not enter the winter break state. Different from other fish, it loses its appetite and weight after the winter break. So there is a fishing proverb that says "winter snapper is as beautiful as cattle and sheep." Eating in winter is still as fat as congealed fat, and the meat is tender and delicious. In addition, this fish also has the effects of regulating stomach qi, benefiting five internal organs, removing stomach wind and eliminating grains, which is very beneficial to the maintenance of human body in winter. Four seasons fish is known to most people, but the title of Poyang Sanxian is not clear to many people. However, people are not unfamiliar with these three kinds of fish, that is, whitebait, eel and silver carp (anchovies).
Whitebait: It was called residual fish in ancient times, also known as Xiaobai. Du Fu, a great poet in the Tang Dynasty, once wrote the poem Little White, saying, "A small group of people in white are divided into two-inch fish. Slightly exposed to aquatic animals, the custom should be pastoral vegetables. People are chaotic and the snow is empty. What is the best way to make a good egg? " This poem is very general and vivid. This kind of fish is small and transparent, white and crystal clear, tender and round and transparent. Although whitebait is not unique to Poyang, whitebait in Poyang is a household name and enjoys a unique reputation. It is said that Poyang whitebait is unique mainly because it is of good quality, about 6 cm long and comes out in September of the lunar calendar. Different from other whitebait varieties, such as noodles and rusty needles. The whitebait in Poyang is tender and delicious. "Embroidery needle" is not fat enough, dry and tasteless; Noodles are old and hard, and they are uncomfortable to eat. Of course, the whitebait in Poyang Lake here is actually the whitebait in Pearl Lake of Poyang Lake. Zhuhu Lake is an inner lake with abundant water, fertilizer and grass, extremely rich food and organisms, less pollution and normal water temperature, which is the ideal breeding ground for whitebait. Therefore, the whitebait in Zhuhu Lake is the top grade of whitebait in Poyang Lake. Whitebait is a kind of fish rich in calcium, which is listed as longevity food by nutritionists. Its effects of "nourishing lung and clearing gold, nourishing yin and tonifying deficiency" have become a treasure in the water.
Eel: also known as white eel, eel for short, migratory fish. This kind of fish swims to the deep sea to lay eggs in autumn. After deformation, the young fish grow in fresh water. It is shaped like a snake, with meat and tail, no scales and no tongue, and the largest is several feet long. The meat is tender as tofu and delicious as puffer fish, and it is a carnivorous fish. It is rich in nutrition, high in protein, fat, calcium, phosphorus, iron and nicotinic acid, and has the effects of tonifying deficiency, preventing rheumatism, and treating arthralgia due to physical weakness.
Silver carp: commonly known as phoenix tail and fish fillet, it is a valuable economic fish. They have a long history of eating and high popularity, and are favored by gourmets. There is a poem that praises them: "It thunders and blushes for new water. The tail is like ginger and cinnamon pepper, and the half-cooked fragrance floats on the nose. The puffer fish is poisonous, and the river bass is becoming more and more tasteless. " Just like this, Su Dongpo, a great writer in the Song Dynasty, wrote such a poem: "Is there a scenery in the south of the Yangtze River? Peach blossoms and flowing water are fat. " This kind of fish, whether fried or fresh, makes people lick their lips and praise.
Besides eels, whitebait and phoenix tail are the special products exported by Poyang in bulk. "Spring is not old" is a famous dish in Poyang Lake, which is only produced on the four banks of East Lake and around the west gate and Gaomen of Shangtu Lake, that is, it grows around the old city of poyang town, but it becomes mustard several miles outside the city.
"Spring is not old" is a kind of mustard, but it is very different from the mustard when poyang town was born. Its color is like ink, its leaves are smaller than mustard, its meat is dense and fluffy, and its leaves and stems are as thick as fermented grains (Chinese cabbage), showing feathers or irregular feathers. The leaves are spicy and fragrant, planted in August and September and harvested in early spring. Make horseshoe crabs, which are locally called "pickled vegetables that are not old in spring"; There are steamed dried vegetables, which are called "salted vegetables that are not old in spring". Or braised pork, or boiled yellow-cheeked fish, or made into soup, or fried alone, crispy and refreshing, invigorating the spleen and appetizing, with a long aftertaste. Poyang lacquer painting technology has a long history, especially in Ming and Qing Dynasties. 19 14, Mr. Zhang Xizhen imitated Jingdezhen porcelain caps and made a pair of black faded bodiless paint caps, which were bought by Hubei businessmen. The following year, the hats were sent to Panama International Fair and won the fourth prize.
Since then, Poyang lacquerware technology has gone up to a higher level, not only producing many appliances to earn foreign exchange, but also contracting all the bodiless lacquerware in Jiangxi Hall of the Great Hall of the People in Beijing twice. There are more than 300 kinds of bodiless lacquerware products in Poyang, with more than 2,000 colors, which are exported to Hong Kong, Macao, Southeast Asia, Japan, Europe, North America and other places. Poyang is an important lacquerware handicraft producer in China. Raozhou Fishing Brand is very famous in China. This kind of fishing gear made of bamboo fork has many varieties and exquisite technology, which plays an important role in protecting fish resources and developing fishery production. According to legend, the fishing card was invented by Jiang Taigong, and it is called the fishing card. After the fishing card is cut into pieces, it looks like a bamboo needle. When fishing, bend it into an arch, put on a tube made of reeds and insert bait to play its role.
Although the fishing brand is the highest in Raozhou, it is actually an important specialty of Guanyiqian Village in poyang town. Based on the Southern Opera in the Song Dynasty, after the Yuan and Ming Dynasties, Raohe (Poyang) people reformed and developed on the basis of Southern Opera and Yiyang Opera, and became a high-pitched opera with chorus, gongs and drums as accompaniment and clapping, and mixed with Huangpi tunes such as random play, Anhui Opera, Shaanxi Opera and Kunqu Opera, forming Raohe Opera with rich singing, numerous repertoires and strong local flavor. Therefore, Poyang was awarded the title of "Hometown of Drama" by the Ministry of Culture.