The exquisite cold-water fish food culture promotes the development of Xinjiang's catering service industry.
The picture shows pan-fried dogfish.
Photo by Yin Jianglin
China News Service, Urumqi, March 11 (Shi Yujiang and Li Mengna) Speaking of fish feasts, it seems to be a "patent" in southern my country.
For example, in Suzhou, the traditional Chinese character "Su" explains the Suzhou people's feelings towards fish.
What would it be like to have an authentic cold-water fish feast in Beitun City, Fuhai County, Burqin County and other counties and cities in northwest China's Xinjiang Uygur Autonomous Region?
The "City of Hundreds of Lakes" is rich in many kinds of cold water fish
Beitun City is located between "gold mountains and silver waters", and is crossed by water systems such as Ulungu Lake and Irtysh River (hereinafter referred to as the E River).
Dozens of rivers meander and merge into numerous lakes. The area of various types of aquaculture waters dotted here and there reaches 161,000 acres, making Beitun City known as the "City of Hundred Lakes".
Beitun City, Xinjiang is rich in all kinds of cold water fish.
Photo by Li Zhenghu
All kinds of cold water fish are abundant here.
On the vast misty water, egrets fly low, reeds sway, and on the sparkling water, fish leap and birds sing.
"Cold-water fish grown in a natural environment grow slowly, and fish have rich accumulation of fatty acids, amino acids and other substances; fish meat has fine muscle fibers, high density, and delicate meat texture." The relevant person in charge of the Beitun Municipal Agriculture and Rural Affairs Bureau said that the local meat is firm and delicious There are dozens of species of cold-water fish, among which cold-water fish such as white-spotted pike, Oriental bream, Baikal yarrow, silver crucian carp, tall-bodied yarrow, and zander are very popular among tourists.
There are dozens of local cold-water fish species with firm and delicious flesh.
Photo by Zhang Wencheng
"Beitun's diverse varieties and rich tastes of cold-water fish not only provide people with more choices for catering consumption, but also become a carrier of local food culture." said the person in charge.
As we all know, Xinjiang’s beautiful natural landscapes are bound to be imperfect if we aim at pure scenery.
If you go to the destination to taste special delicacies, it will bring surprises and enjoyment to tourists.
"Xinjiang's large plate chicken, cold skin, spicy lamb's trotters, and finger meat are very famous, but the Altay region has beautiful scenery and fresher cold-water fish. Among them, Beitun's cold-water fish feast is the most famous." A food blogger in Shanghai said in his blog So wrote.
Winter fishing scenes in northern Xinjiang.
Photo by Zhang Wencheng
In Beitun, the quality of cold-water fish available in the market every day varies, and the prices vary. However, after being prepared by the chefs, every fish feast is delicious in color, flavor and flavor.
The exquisite cold-water fish food culture promotes the development of Beitun's catering service industry.
Yuzhuang’s “Old Style” “Cold Water Fish Feast” Experience
At the Wainneck Fish House on West Street in Beitun City, the boss Que Fujiang is preparing a fish banquet ordered by customers in the evening, "fried pike, cold crucian carp, blackened fish with pickled peppers, steamed flat fish, braised five-way black, dry-fried small white strips... "Soon a delicious fish feast was arranged.
Que Fujiang has his own "unique" technique for cooking cold water fish.
Photo by Li Mengna
Que Fujiang, 57, and his wife Yang Fengying have been running a fish farm in Beitun City for 23 years, and their "time-honored" fish farm is "a household name" in the local area.
"In 2000, I opened a small restaurant here, focusing on local fish." Que Fujiang said, "Beitun was still small at that time, but there were many small restaurants focusing on fish."
With the rapid development of Beitun City, the area of Que Fujiang's fish farm has also increased from more than 30 square meters to more than 300 square meters.
For decades, Que Fujiang has to rush to the market early in the morning to select the fresh fish needed for the day.
The couple, who have been cooking fish for many years, know that good ingredients create good taste.
"The exquisiteness of the Beitun Cold Water Fish Feast lies not only in the freshness of the ingredients, but also in the knife skills and cooking secrets." Que Fujiang shared his cooking experience with reporters.
Steamed flat fish.
Photo by Li Mengna
What kind of fish is more delicious?
This is no longer a problem for Que Fujiang.
With many years of experience, he and local chefs developed and improved more than 20 kinds of fish such as crucian carp, carp, pike, and five-door black fish, using dozens of cooking techniques such as cooking, frying, pan-frying, and boiling to create different cold water dishes. Fish feast.
"Many locals, including locals, just want to taste the most authentic taste." Yang Fengying also improved the "chive-flavored crucian carp" from her "hometown" Sichuan and made it into a unique "cold crucian carp".
"Ten kinds of fish make ten kinds of flavors. The tip of your tongue is satisfied, and you can also learn about the local culture. It is a worthwhile trip." Que Fujiang said that this is the best evaluation given to him by foreign customers online.
“The first time I tasted the cold-water fish feast here, I was really impressed. We Cantonese people eat more sea fish. In my impression, freshwater fish may not be fresh enough and may have a bit of earthy smell. But in Beitun, I feel fresh and fresh. The taste and texture of the meat are as delicate as those of sea fish," said Feng Li, a tourist from Guangzhou.
"Lengshui Fish Village" is a scenery in Beitun City
Driving through the streets and alleys of Beitun City, the most common thing that comes into view are various fish shops.
Especially at night, there are many cars parked under the neon lights flashing "Cold Water Fish Feast".
Homemade zander.
Photo by Yin Jianglin
As a local specialty delicacy, various "fish feast" stores have driven the prosperity of the city's tourism industry.
A reporter from China News Service noticed that in the current freezing weather, the night market in the lane is still lively, with foodies passing through and the smell of grilled fish wafting everywhere.
Here, various cold-water fish barbecue stalls are lined up. Wearing down jackets and gloves to eat barbecue has become a unique local scene.
At the night market in Beitun City, foodies are passing through, and the smell of grilled fish is wafting everywhere.
Photo by Shi Yujiang
"What impressed me most was the pike. Its meat is very firm, just like the big marine fish in the south. It has garlic-like pieces. The meat is very white and very delicious." Wang Chen, a tourist from Suzhou, ate the grilled fish with great interest. pike.
A local industry insider surnamed Cheng told reporters that the main reason why cold-water fish feasts in Beitun City and surrounding counties and towns are popular is their delicious taste.
However, if chilled food is transported after being frozen and sealed, its umami flavor will be more or less "compromised".
“If you want to try something new and enjoy an authentic cold-water fish feast, it’s best to taste it in the place of origin.”
Nowadays, Beitun's "Cold Water Fish Banquet" is not only a must-have for locals to entertain relatives and friends, but also a first-choice place for tourists to flock to and enjoy their feast.
All year round, Beitun Restaurant’s fish restaurant is crowded with diners; during holidays and peak tourist seasons, all fish restaurants are packed with seats, and the aroma of fish banquets fills the air. People enjoy life and imagine the future while tasting delicacies.
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