Zhengzhou Yellow River Carp

Zhengzhou Yellow River Carp

Zhengzhou Yellow River Carp is a product with geographical indication for agricultural products.

　　The Yellow River, as the mother river of the Chinese nation, has nurtured the splendid Chinese civilization and also given birth to the world-renowned Yellow River carp. With its golden scales, crimson tail, sleek and robust form, and its uniquely delicious flavor described as "sweet, fresh, rich, and tender," Yellow River carp is ranked first among China's "Four Famous Fish." Carp is the most diverse species among freshwater fish, with the widest distribution, the longest history of aquaculture, the most mature techniques, and the highest yield. Carp are found from the Heilongjiang River in the north to the Pearl River basin in the south, so why is Yellow River carp the most famous? The Yellow River flows through Ningxia, Inner Mongolia, Shanxi, Shaanxi, Henan, and Shandong, all of which produce Yellow River carp—but where is the most authentic and highest-quality Yellow River carp produced? The "Qing Bai Lei Chao" (Miscellaneous Notes of the Qing Dynasty) records under the entry "Ningxia People Eating Carp": "In Ningxia, fishermen cut ice in the dead of winter to catch carp. However, the meat is coarse and the taste poor, no different from those produced in the southern regions, unlike those from the Yellow River in Henan Province, which are sweet, fresh, rich, and tender—truly a delicacy." "The southern regions" generally refer to central and southern China south of the Huai River, an area with vast water surfaces and abundant aquatic products, including many carp. But due to thick mud at the bottom of the water bodies, carp have a habit of foraging in the mud, resulting in a strong muddy smell, which locals often dislike. Although Ningxia is located in the upper reaches of the Yellow River, the climate and water quality limit the quality of its Yellow River carp, which is even described as "coarse and poor-tasting, no different from those in the southern regions." Therefore, not all carp in the Yellow River are good—only those from Henan are "sweet, fresh, rich, and tender—truly a delicacy." Why is that? The secret lies in the water of the Yellow River. The water quality varies along different sections of the river. As the Yellow River flows through the Loess Plateau of Shanxi and Shaanxi, it erodes and carries large amounts of silt from the riverbanks, forming one of the world’s most sediment-laden rivers. Below Mengjin in Henan, the Yellow River exits the gorges and enters the plains. The riverbed widens, the current slows, and the coarser sediments settle out. The remaining silt is mainly fine particles, creating a unique water quality that is weakly alkaline, high in calcium, with strong interfacial effects and self-purification capabilities. It is only in this section of the Yellow River that authentic Yellow River carp are produced. This section is the Zhengzhou section. According to a survey of Yellow River carp conducted between 1973 and 1975 by the Henan Water Conservancy Bureau and the Biology Department of Xinxiang Normal College, within the Henan stretch from Mengjin to Fan County, the only fixed high-yield spawning ground is located at the mouth of the Yiluo River as it joins the Yellow River in Gongxian County (now Gongyi City). From Qilipu at the Yiluo River estuary to Nanhedu, Longwei, and Heishiguan, the water level is relatively stable, with many shallow areas about one meter deep, clear water, slow currents, and soft muddy bottoms. These areas are rich in aquatic plants such as pondweed, sedge, and willow roots, ideal for fish eggs to attach to. During the reproductive season from April to May, large numbers of mature Yellow River carp swim upstream to spawn here. The proportion of mature carp caught in the Gongxian section is the highest (70.7% females, 93.5% males), indicating that mature individuals migrate from other areas to spawn here. From the Yellow River Iron Bridge to Dongbatou in Lankao, the river is a typical wandering type with unpredictable channels and currents, featuring only a few temporary spawning grounds. Below Changyuan, the channel becomes more stable, the riverbed narrower, the current faster, and there are fewer shallow areas, making it difficult to form spawning grounds. As a result, immature individuals are much more common in this section, while mature ones are rare. Fry hatched at the Yiluo River spawning grounds drift downstream to feed and grow elsewhere. In 2007, the state designated the Zhengzhou section of the Yellow River as a national aquatic germplasm resource conservation area for Yellow River carp, and in 2012, a geographical indication for Yellow River carp was issued. Therefore, it is no exaggeration to say that "authentic Yellow River carp comes from Zhengzhou." The fame of Yellow River carp also owes much to the promotion of a classic Henan dish—the top of the ten famous Henan dishes: Sweet and Sour Soft-Fried Yellow River Carp with Crispy Noodles. Benefiting from its location along the middle and lower reaches of the Yellow River, Henan has long treasured its golden carp. During the Song Dynasty, there was even a saying, "Not sparing a hundred pieces of gold to bring it home," showing just how prized it was. But even the finest ingredients require the right preparation to become a delicacy. Henan cuisine’s stir-frying technique is famed for its "living sauce." The term "living sauce" has two interpretations: first, the sauce used to fry the fish must be bubbling to be considered "activated"; second, it plays on the homophonic pun in the local dialect between "harmony" or "liveliness" and the sauce itself. Sugar, vinegar, and oil—sweet, sour, and salty flavors—must blend thoroughly at high heat through stirring. Each element and flavor remains present but does not dominate; they merge seamlessly, none standing out alone. There is no visible oil, sugar, or vinegar, yet the taste is sweet with hints of sourness, and sourness with a touch of saltiness. This sauce keeps the fish tender, rich, and refreshing without being greasy. Even after the fish is eaten, the sauce remains, and when reheated and poured over delicate crispy noodles, the hot sauce meets the crisp noodles—a truly delightful experience. This dish uses one Yellow River carp (about 750g) as the main ingredient, along with chopped scallions, minced garlic, refined salt, sugar, vinegar, cooking wine, ginger juice, wet starch, clear broth, and wheat flour. The fish is cleaned and scored on both sides in a tile-patterned design, then fried in oil heated to 60% of its smoking point. After several rounds of simmering, the fish is fully infused before being removed. Once the oil temperature rises, the fish is taken out, drained, and placed in a pan with the prepared sauce. It is then quickly stir-fried while spooning the sauce over the fish. When both sides are well-flavored, a starchy slurry is added, and as the sauce thickens, hot oil is poured in to "activate" the sauce before plating. Crispy fried dragon beard noodles accompany the dish. The final dish has a bright persimmon-red color, rich yet harmonious oiliness, a pleasant texture without greasiness, sweet with hints of sourness and saltiness, and the fish is tender and juicy. Yellow River carp holds a special place in Chinese life. First, its deliciousness has won over Chinese palates, earning carp high esteem. As early as 2,500 years ago, the Book of Songs mentioned, "If one eats fish, why not the carp of the river?" Yellow River carp was ranked first among freshwater delicacies. During Emperor Xuan of Zhou’s celebratory feast after a military victory, he specifically served "braised turtle and sliced carp" to his lords. Tao Hongjing of the Liang Dynasty said, "Carp is the leader of all fish and the finest food." By the time of the Northern Wei Dynasty’s "Luoyang Qielan Ji," it praised, "Luoyang carp and Yichun bream are more precious than beef or mutton." There is a common saying: "No feast is complete without carp," and carp has always played a central or even finale role in banquets. Beyond its taste, carp is one of the most widespread symbols of good fortune in China. Chinese love and reverence for carp span many aspects of life. Carp symbolize diligence, kindness, fidelity, and good luck. Giving carp signifies respect and congratulations. The New Year paintings of "Abundance Year After Year (with fish)" and "Joyful Surplus (with fish)" have endured through the ages. The "Family Sayings of Confucius" states: "(Confucius) married at nineteen the daughter of Qiguan of Song, and a year later she gave birth to Bo Yu. When the child was born, Duke Zhao of Lu sent carp as a congratulatory gift. Honored by the duke’s present, Confucius named his son Yu (meaning carp) and gave him the courtesy name Boyu (meaning ‘carp son’)." Among the legendary "Twenty-Four Filial Exemplars," two stories involve carp: One is "Lying on Ice to Catch Carp." During the Jin Dynasty, a man named Wang Xiang lost his mother at a young age. His stepmother, Zhu, treated him cruelly, often speaking ill of him to his father, causing his father to grow cold toward him. Wang Xiang’s stepmother loved eating carp. One freezing winter, with ice over three feet thick, Wang Xiang lay naked on the ice to catch carp. As he prayed, the ice suddenly cracked, and two lively carp jumped out. Overjoyed, he took them home to his stepmother. His act became a local legend, and he was praised as a rare paragon of filial piety. The other is "Spring Well Leaps with Carp." In the Eastern Han Dynasty, Jiang Shi of Luoxiang Township (today’s Xiaquan Town, Deyang, Sichuan) had a mother who loved drinking river water and eating river fish. His wife, Pang Shi, fetched water and gathered firewood to trade for fish every day. Later, the mother was misled into forcing her son to divorce Pang. Though living in a ruined temple, Pang continued sending fish to her mother-in-law. Their son, An’an, saved food from his own meals to give to her. Eventually, their filial piety moved heaven and earth, and a spring appeared beside their home, producing two carp each day for the mother to eat. The story of the "Carp Leaping Over the Dragon Gate" is known to all. Legend says that if a Yellow River carp leaps over the Dragon Gate, it transforms into a dragon. According to the "Pi Ya · Explanation of Fish," "It is said that a fish leaping over the Dragon Gate becomes a dragon, but only a carp can do so." Long ago, before the Dragon Gate was carved, the Yi River was blocked by the Dragon Gate Mountain, forming a large lake to its south. Carp from the Yellow River heard of the Dragon Gate’s beauty and journeyed there via the Luo and Yi Rivers. But unable to scale the mountain, they gathered at its base. A bold red carp suggested they leap over the gate. Though others doubted, the red carp tried first, leaping mightily despite losing its tail to flames. It transformed into a dragon, inspiring others to follow—though only a few succeeded, leaving a black mark on those who failed. This tale symbolizes perseverance and striving upward. Even romantic love is tied to carp. Ancient lovers once sent messages hidden in carp-shaped containers. This inspired the famous line in the ancient Yuefu poem "Drinking Horses at the Great Wall Cave": "A traveler from afar brings me a pair of carp; I call my child to cook them, and find a letter inside." Zhengzhou Municipal Government has adopted Yellow River carp as a city emblem, issuing policies to promote its brand. Brands like "Yellow River Valley," "Yellow River Gold," and "Gubai Zui" are recognized by consumers, and restaurants like Wu Wei Cuisine and Yufeng Garden promote traditional Henan carp dishes. The Zhengzhou Bangzhong Aquatic Cooperative’s traditionally farmed Yellow River carp is especially recommended. China is the first country to farm fish artificially, using methods in harmony with nature. As recorded in the "Tao Zhugong Fish Farming Classic" over two thousand years ago, our ancestors knew how to create suitable environments for fish.

　　Geographic Scope

　　The protected production area of Zhengzhou Yellow River Carp is located south of the southern bank of the Yellow River in the Zhengzhou section, north of National Highway 310, stretching west from Kangdian Town in Gongyi City to Langchenggang Town in Zhongmu County in the east. The protection zone includes five counties (cities/districts): Gongyi City, Xingyang City, Huiji District, Jinshui District, and Zhongmu County, covering a total area of 1,400 square kilometers with a length of 130 km from east to west and 26 km from north to south. The region has 9,000 hectares of existing fish farming waters and 30,000 hectares of developable Yellow River beach land, yielding 90,000 tons of Zhengzhou Yellow River Carp annually. Its geographic coordinates are: longitude 112°49′ to 114°14′, latitude 34°44′ to 34°58′.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: Zhengzhou Yellow River Carp has a spindle-shaped, laterally compressed body with a round belly. The contour from head to back gently rises in an arc, with a slightly raised back. The body’s lateral scales are golden yellow, slightly darker on the back and lighter on the belly. The anal fin and lower lobe of the caudal fin are orange-red, while the pectoral and ventral fins are orange. The fish is healthy, lively, well-proportioned, free from deformities, scale loss, bleeding, or off-odors, and typically weighs over 1 kg. 2. Internal Quality Indicators: The muscle of Zhengzhou Yellow River Carp contains high levels of protein and umami amino acids, as well as abundant trace elements such as phosphorus, zinc, iron, calcium, selenium, and vitamins A and E. Per 100g of fish meat: 17–19g protein, 2.9–3.0g glutamic acid, 1.8–1.9g lysine, 23–26mg calcium, 18–21mg phosphorus, 0.5–0.7mg iron, 0.7–0.8mg zinc, 0.021–0.023mg selenium, 27–29IU vitamin A, 0.6–0.8IU vitamin E. 3. Safety Requirements: The production environment complies with the "Requirements for Non-Polluted Aquatic Product Production Areas" (GB18407.4-2001), and product quality follows the "Non-Polluted Ordinary Freshwater Fish" standard (NY 5053-2005). The production process prohibits banned chemicals, adheres to standardized procedures, and ensures the safety and quality of Zhengzhou Yellow River Carp.