The Mandarin fish (scientific name: Siniperca chuatsi) is a fish belonging to the family serranidae and the genus Siniperca. Tall, flat on the side, with a prominent dorsal bulge behind the eyes. Big head. The snout is apical, and the snout is longer than the eye diameter. The eyes are large, slightly larger than the eye interval. Large mouth, terminal, oblique fissure. It has an auxiliary maxilla. The posterior end of the maxilla extends below or beyond the posterior margin of the eye, and the lower jaw protrudes. The mandibular, vomerous and palatine bones all have villous teeth, with several enlarged or canine teeth in the anterior part of the mandibular bones. The posterior margin of the anterior opercular bone is serrated, and the lower horn and lower margin each have 2 small spines. The posterior margin of the operculum has 2 flat spines. The branchial pores are large and the operculum membrane is not connected to the isthmus. Gill cover strip 7. The gills are raked and have fine teeth.

The head and body of the mandarin fish are small round scales, and there is no scale between the snout and the eyes. Lateral line is complete, extending to the base of the caudal fin. The dorsal fin is continuous, starting above the base of the pectoral fin, and the spine of the fin is 2.1 ~ 2.3 times the base of the fin. The anal fin begins below the final fin of the dorsal fin. Pectoral, starting below the base of the pectoral fin. The pectoral and caudal fins are rounded. Brown on dorsal side, white on ventral side. The body has many irregular brown patches and spots. There is a dark brown twill from the rostral end through the eyes to the base of the spine of the first to third fin of the dorsal fin, and a broad vertical stripe below the spine of the sixth to eighth fin. There are 4 to 5 plaques at the base of the dorsal fin. The dorsal, anal and caudal fins have black spots. Pectoral and ventral fins light.

Siniperca siniperca is a fish that lives completely in fresh water. It likes to live in rivers, lakes, reservoirs and other clean water bodies with lush grass. It generally lurks in the bottom during the day and travels around for food at night. It is a carnivorous fish that is sexually ferocious and feeds on fish and other aquatic animals throughout its life. Distributed in China, Russia, North Korea, South Korea, Japan. It is distributed in all river systems in China except the Qinghai-Tibet Plateau.

Siniperca chuatsi (Siniperca chuatsi) has tender meat, delicious taste, less spines and more meat, and rich nutrition. As early as in the Tang Dynasty, the poet Zhang Zhihe praised Siniperca Chuatsi's poem "Siniperca chuatsi with peach blossom and running water", which proves that Siniperca Chuatsi has always been favored by people. It is also popular with modern consumers and is one of the best freshwater food fish. At the same time, Siniperca chuatsi's meat is flat, sweet, and has the functions of tonifying qi and blood and tonifying the spleen and stomach. Therefore, Siniperca chuatsi has important economic value.

Mandarin fish has a "spring fresh" reputation, every February, during the peach season, Jiangnan people on the table must not be less of its figure. The mandarin fish is less prickly and fleshy, plump and delicious, and has no gall inside, "it is actually the top quality of fish species". "Zhengzi Tong" according to the solution: "Mandarin fish flat, wide belly, big mouth, fine scale, thick skin, tight meat, taste like dolphin. A capybara, like a siniperca." The ancients are good mandarin fish, which is as delicious as puffer fish.

Steamed Mandarin fish is a famous traditional dish in Zhejiang Province. The Mandarin fish, with few spines and delicate and fatty meat, is one of the famous specialties of Shaoxing and has been a tribute in history. Qing poetry has: "when the value of autumn now mandarin fish fertilizer, shoulder pick net into the Beijing level" sentence. This dish is made of steamed Mandarin fish produced in Jianhu, flavored with the famous Shaogu. The color is light and elegant, and the taste is like crab meat. After eating, it is full of fresh feeling.

There is a famous dish in Suzhou, "squirrel Mandarin fish", which is made by frying the fish with two sides of the fish and seasoning until it is golden and then pouring it with sweet and sour sauce. But at this time, the meat of the mandarin fish is the most fresh and tender, so it is a waste to fry it. Perhaps the steamed mandarin fish is the folk cooking method of Su Bang cuisine. Luxury, on the back of the fish stuffed with a few pieces of red ham, white bamboo shoots, after the baptism of ginger and onion, fish cast fishy taste only left umami, the most able to maintain the original taste of the mandarin fish, and ham salty deep in the fish, pure alcohol taste, delicious food aroma, people's teeth cheek.

Smelly Mandarin fish, also known as smelly mandarin fish, is a traditional famous dish in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine. The dish originates from Huizhou, Anhui Province (Huizhou is now Huangshan City); Most people who meet for the first time dare not put chopsticks, because the smell of the mandarin fish is not smelly, which is a little worried. In fact, diners do not have to worry, this is definitely not the flavor of the dish and issued, but the unique flavor of this dish, when you eat a bite, you will be surprised to find that it tastes so delicious, this is the famous dish of Huizhou - smelly mandarin fish.

Nutritional value of Mandarin fish

1. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients, the meat is tender, easy to digest, for children, the elderly and frail, spleen and stomach digestive function is not good, eat mandarin fish can fill the deficiency, and do not have to worry about digestive difficulties.

2. the Mandarin fish has the effect of tonifying qi and blood, tonifying the spleen and stomach, tonifying the five viscera and curing deficiency damage. The consumption of mandarin fish by expectant mothers before pregnancy can replenish Qi and blood, benefit deficiency and strain, especially suitable for "expectant mothers" with weak qi and blood.

3. Eating Mandarin fish has the effect of "tuberculosis", that is to say, it is conducive to the rehabilitation of tuberculosis patients.

4. the heat of mandarin fish meat is not high, and rich in antioxidant ingredients, for the love of delicious, want to beauty and fear of obesity women is an excellent choice.