Emperor Hongwu's Fermented Fish

Emperor Hongwu's Fermented Fish

　　Fermented fish has a long tradition in northeastern Jiangxi, but production techniques and flavors vary slightly from place to place. Notably famous are products from Yugan, Wuyuan, and Poyang counties. The Emperor Hongwu brand fermented fish, produced in Kangshan, Yugan County, is meticulously crafted based on the fish curing method passed down from when Zhu Yuanzhang (the Hongwu Emperor) recuperated in Kangshan. The product has successively won provincial excellence awards, national science and technology achievement awards, and a silver medal at the first China Agricultural Fair. It is widely sold across the country as well as in Hong Kong, Macau, and Taiwan. In Wuyuan County, locals primarily use fresh fish and rice wine as main ingredients. The fresh fish is butchered and cut into pieces, then smoked, steamed, and mixed with wine lees, chili, and other seasonings. Among these, the fermented fish from Fuchun Town is the most distinctive. In 1988, Wu Hengqing, an individual hotel owner, and his wife served their homemade fermented fish to customers, which became extremely popular and developed into a signature dish of the hotel. Later, they continuously improved the recipe, added traditional Chinese medicinal herbs, switched to vacuum packaging, and began selling it across markets both within and outside the province. The "Xinzhi’an" brand Poyang Lake fermented fish from Poyang is made using a combination of traditional methods and modern technology. With its yellowish skin, red flesh, smooth and glossy appearance, refreshing lees grains, and a unique aroma, it also offers certain preventive benefits against coronary heart disease and arteriosclerosis, making it an excellent gift for family and friends.