Delicious Crucian Carp Soup

Delicious Crucian Carp Soup

　　Xiantao City is crisscrossed with rivers and lakes, boasting a well-developed water system. Among its freshwater aquatic products, wild fish from rivers and lakes such as the Han River are considered the finest, while fish from ponds are more common and widely consumed. The main types of fish include: grass carp, crucian carp, common carp, bream, black carp, black bass, silver carp, and yellow catfish, among others. Among these, the most commonly seen fish on the dining tables of Xiantao people is the crucian carp; the most frequently eaten dishes include pan-fried crucian carp, broad bean crucian carp, egg-stewed clear-boiled crucian carp, deep-fried small crucian carp, and crucian carp hot pot; but what they love drinking the most is crucian carp soup. As someone who loves both “fish head and meat tail,” I’m even more of a foodie than most — ever since childhood, I’ve loved sucking on the heads of crucian carp, believing that it would make my brain smarter.

　　 Crucian carp, also known as the “earth-loving fish” (for its tendency to stay close to the riverbed), is believed to benefit qi and strengthen the spleen, clear heat and toxins, promote blood circulation and lactation, and reduce water retention and swelling. The nutritional profile of crucian carp is well-rounded, with high sugar content, low fat, and abundant protein, vitamins, trace elements, and essential amino acids needed by the human body. As a result, it tastes tender and fresh without being greasy, and even has a slightly sweet flavor.

　　 For new mothers, eating crucian carp not only provides nutrition but can also effectively boost milk production. Therefore, there is a local custom of giving crucian carp as a gift when visiting new mothers, especially wild crucian carp, which is considered the most respectful offering. Of course, pig’s trotter soup is also known to help with lactation.

　　Crucian carp are omnivorous, feeding mainly on aquatic plants but also enjoying small fish, shrimp, snails, and insects. They tend to live in schools. Crucian carp come in wild and farmed varieties, though wild ones are rarely seen in markets today. Farmed crucian carp are easier to raise, grow quickly, and typically live near the bottom of the water.

　　 Wild crucian carp have bluish-brown scales, an elongated body, a narrower belly, and dark bluish-black eyes. Their internal organs are minimal, making them cleaner inside, and their digestive systems are simple, resulting in clean intestines and gills free of mud or sand — they feed on natural vegetation.

　　 Farmed crucian carp have shiny white scales, a shorter body, a wider belly, and eyes with reddish spots. Their internal organs are more abundant and often dirtier. Fed on commercial feed and omnivorous in diet, they cannot fully digest their food. Additionally, due to shallow pond waters and varying water quality, mud and sand are often found in their gills.

　　 Crucian carp are best eaten in winter when they are at their plumpest and most flavorful. In spring and autumn, they become thinner and less tasty as they focus on spawning. In winter, making a dish of shredded radish with pan-fried small crucian carp results in a delicious “fish jelly” — fragrant with garlic, sweet and tangy radishes, and incredibly tasty and appetizing.

　　 Common types of crucian carp soup in Xiantao include clear broth crucian carp soup, radish crucian carp soup, lettuce crucian carp soup, cucumber crucian carp soup, tofu crucian carp soup, daylily crucian carp soup, enoki mushroom crucian carp soup, bamboo shoot skin crucian carp soup, pea starch crucian carp soup, pickled vegetable crucian carp soup... the list goes on and on. In short, I call it delicious crucian carp soup.

　　 “Green vegetables and radishes keep you healthy, and radishes in autumn and winter are as good as ginseng.” I love stewing white radish with crucian carp; tofu crucian carp soup is nutritious and easy to prepare, and I enjoy that too... If radish crucian carp soup is my “life,” then with tofu crucian carp soup, I’d give up life itself without hesitation.

　　 The main ingredients for tofu crucian carp soup are two crucian carp and a one-yuan block of tofu. Here’s the basic method:

　　 1. Scale the crucian carp, remove the internal organs but keep the roe, make two diagonal slashes on each side of the fish, wash clean, rub with salt, and marinate for 10 minutes.

　　 2. Heat the pan until hot, add cooking oil, and once the oil is hot, sauté ginger slices until fragrant, then fry both sides of the fish until golden brown.

　　 3. Add an appropriate amount of water, some scallion segments, and a bit of cooking wine. Cover and bring to a boil, then simmer over low heat for 10–20 minutes until the soup turns milky white.

　　 4. Cut fresh tofu into small cubes about 2 cm in size.

　　 5. Uncover, add salt and tofu, cook for a little longer, then sprinkle with chopped scallions and seasonings such as MSG or chicken essence before serving.

　　 Crucian carp soup from Xiantao has a long history, a unique flavor, milky-white broth, a refreshing and non-greasy taste, and is deliciously palatable. Radish crucian carp soup is the most famous, and there’s a little local story about it: A poor man who couldn’t afford fish once asked his neighbor, who had just bought fish, if he could share by contributing a white radish. He promised he wouldn’t touch the fish, only eat the radish in the soup. The neighbor agreed, seeing no loss. Together they made radish crucian carp soup. In the end, the radish-eater was fully satisfied. The fish-eater was shocked to find that although the fish still tasted mildly sweet, its rich flavor had greatly diminished, while the radish, having absorbed the fish’s umami, turned tender, flavorful, and delicious.

　　 The radish crucian carp soup of my hometown is deeply etched in my memory. The lingering aroma of the soup often drifts into my dreams, stirring the heart of this homesick traveler. When will I be able to drink another bowl of my hometown’s crucian carp soup?