Liushui Mandarin Fish

Liushui Mandarin Fish

　　One of the top ten local famous dishes in Songzi City

　　　　Also known as Gunhua fish or mandarin fish, commonly called “flower crucian carp.”

　　　　It belongs to the family Percidae under the order Perciformes of the class Actinopterygii. The fish has a laterally compressed body, a raised back, and can grow up to 60 cm in length. Its color is bluish-yellow with black spots on the surface. It has a large mouth, an underslung jaw, small round scales, and is naturally fierce, feeding mainly on fish and shrimp. Liushui Lake is abundant in this fish. Its flesh is tender and delicious, making it a rare and premium freshwater edible fish unique to China. It is also the most popular fish among visitors to the Liushui Scenic Area. There are many traditional delicacies made with mandarin fish, and one of them is White Sauce Mandarin Fish. This dish is made by steaming a live mandarin fish and then cooking it with tomato sauce. The result is a beautifully white and tender fish adorned with red pepper strips, magnolia slices, and green beans. Its elegant appearance, delicious taste, and rich aroma make it a standout dish.

　　　　The ancient poet Zhang Zhihe praised it in his poem “The Fisherman”:

　　　　“By Xisai Mountain the egrets fly, peach blossoms bloom where the fish fat lie.”

　　　　Dish characteristics: Liushui Lake mandarin fish is a rare and premium freshwater edible fish unique to China and the most popular fish among visitors to Liushui. Its flesh is tender, the flavor is pure, and it leaves a lingering aftertaste.

　　　　Preparation method: There are many traditional dishes made with mandarin fish, and White Sauce Mandarin Fish is one of them. A live mandarin fish is steamed and then cooked with tomato sauce to produce a beautifully white and tender fish, decorated with red pepper strips, magnolia slices, and green beans. Its elegant appearance, delicious taste, and rich aroma make it highly appealing.