Hongyu Fish (Red Wallet Fish)

Hongyu Fish

　　Legend has it that during the Wanli era of the Ming Dynasty, Yu Maoxue from Tuochuan, Wuyuan, served as the Right Vice Minister of the Ministry of Revenue in Nanjing. For his meritorious service in patrolling and governance, Emperor Shenzong rewarded him with red fish from the imperial pond. Upon retiring to his hometown, Yu brought the red fish back and bred them, resulting in what is now known as Wuyuan's Hongyu Fish. The Hongyu Fish contains 21.0% protein and 2.67% fat. It is usually cooked by steaming, stewing, or braising. The fish has tender meat and a delicious flavor. In 1985, the Diaoyutai State Guesthouse included the Hongyu Fish in state banquets, where it received praise from foreign heads of state. The Hongyu Fish also has ornamental and medicinal value. This fish is believed to strengthen the spleen and lungs, soothe the liver and nourish the heart, as well as nourish yin and yang. It has been listed by the China National Fisheries Administration as an excellent freshwater fish breed for aquaculture.