Chapter 74 Chapter 74 Longmen Wuchang Fish

Sometimes in dreams, there is a Wuchang fish flying in the air. Its flying posture is quiet and elegant, its scales are shining, and its wide and flat body crosses the blue sky.For many years, I have had this dream repeatedly. I thought Wuchang fish was a butterfly in the water, and the bubbles it blows are like the sigh of a string of pearls.The swaying green algae are the colorful skirts of soft waves. The identity of the Wuchang fish in Beijing is always unknown. The original Wuchang fish has a very small ecological circle. In the section from Liangzi Lake to Fankou of the Yangtze River in Ezhou, Hubei, at the end of autumn, Wuchang fish are launched into the Yangtze River in a mighty way from Liangzi Lake through Fankou. Overwintering, crossing the golden rice on both sides of the river, spring willows spewing green, absinthe wormwood green, Wuchang fish go upstream to reproduce and grow in Liangzi Lake, spending the leisurely summer in a very lyrical way, drinking the clear water of the high river flowing down from Tongshan The water returns to the Yangtze River at the end of autumn.Now, there seems to be a problem with this ecological circle. The Fankou Gate has blocked the migration route of Wuchang fish from Liangzi Lake to the Yangtze River.Ezhou, formerly known as Wuchang, also known as Wudu, was earlier called E State, a territory jointly operated by E State people in Shanxi Province and Yangyue people in the Yangtze River.The Wuchang fish in Beijing is obviously not the Wuchang fish in Liangzi Lake, not in the state of E, nor in the state of Chu.

The Wuchang fish in Liangzi Lake is suitable for steaming. Its scales are white, delicate and slightly mischievous. They don't know their own names, they only know algae and clear water.When being hunted by fishing nets, they choose to fly, piercing the morning glow in the morning light, and let the fisherman catch a net of the glow.The steamed Wuchang fish is sweet and tender, served with scallion and ginger, and the fine salt is melted into the meat, so it can be eaten delicately.However, the Wuchang fish in Beijing are all black-scaled, with a bit of a knight-errant temperament. There are many ways to cook Wuchang fish in Beijing. I think the best way is still to cook with vinegar.The so-called vinegar cooking is to take a hot pot and fry it with pressed peanut oil on a low heat (there are two kinds of oil making processes today, one is physical pressing, the other is chemical leaching, and the leaching method will leave residual solvents in the oil). Slightly yellow on both sides, cook over high heat with vinegar, serve with some Zhimeizhai dark soy sauce, and then add onion, ginger, garlic and salt, you can hook it with thin gravy, let the vinegar evaporate to get rid of the muddy smell.The Wuchang fish cooked in this way is sour, fresh and tender, and the lingering muddy smell evaporates with it.If you like a spicy taste, put a few prickly ash and one or two dried red peppers in the hot oil.

People take food as their heaven, and food takes taste first, and the taste is led by sour, sour, sweet, bitter, spicy and salty.Beijing's vinegar, Longmen rice vinegar under Wang Zhihe is an old brand, founded in 1938. The rice vinegar brewed with today's technology is clear in body and soft in sour taste. It is suitable for cooking Wuchang fish with southern fish and northern taste. There were some drinking incidents in this place in Beijing, so the two names were combined into one, called Longmen Wuchang fish. In fact, Wuchang fish can also jump Longmen. This place in Beijing is the real Longmen.But from a superficial look, or the ultimate place to study fish, the real dragon gate is still a human mouth. How many carps and Wuchang fish have jumped into it?There are so many things that people don't know, and neither do fish.