Jing County Qin Fish Jerky

Jing County Qin Fish Jerky

Jing County Qin Fish Jerky is an intangible cultural heritage of Anhui Province.

　　Story: There are many interesting local legends about the origin of Qin fish. It is said that during the Jin Dynasty, there was a hermit named Qin Gao who practiced Taoism and alchemy here. He often discarded dregs from his elixirs into the mountain stream below, and when these dregs touched the water, they transformed into small fish. One day, Qin Gao “attained enlightenment and rode a carp up to heaven.” To commemorate him, people named the stone platform on the hillside “Qin Gao Terrace,” the stream “Qin Stream,” and the small fish in the stream “Qin fish.” The ancient county records of Jing County also contain numerous accounts of Qin fish.

　　Features: Qin fish jerky is a rare type of dried small fish and a famous specialty unique to Jing County, Anhui. This kind of fish jerky is generally not eaten as food but is more commonly used to steep in water as a tea substitute, hence the name “Qin fish tea.” The fish grows no longer than an inch, with whisker-like barbels around its mouth, thick lips and four gills, fins fanning out and a curved tail, a wide mouth and uniquely shaped body, with a dragon-like head and heron-like eyes. Its taste is extremely delicious. When brewing, place the Qin fish jerky in a cup, pour in boiling water, and watch the jerky swim up and down vividly, as if live fish are leaping in the cup. Upon drinking, one experiences a fragrant and mellow aroma that refreshes the soul. After finishing the tea, the fish can be eaten, offering a unique flavor that is fresh, aromatic, salty, and slightly sweet.

　　Benefits: It has detoxifying and health-preserving properties.

　　Process: Around the Qingming Festival each year is the peak season for catching Qin fish. Local fishermen use bamboo baskets and nets to catch them in Qin Stream. The caught fish are then placed in salted boiling water, seasoned with ingredients such as fennel, tea leaves, and sugar, and blanched. They are then dried over charcoal fire to become the finished product—Qin fish jerky.