Four-Jia River Freshwater Delicacies

Four-Jia River Freshwater Delicacies

　　The Four-Jia River, located in the upper reaches of the Xinxing River, originates from Jinshan in the Tianlu Mountain Range. Commonly known as Jingshui, it later became collectively referred to as the West River. From the Four-Jia River onward, the West River features clear waters, high oxygen levels, and minimal pollution, nurturing a large variety of rare freshwater delicacies. Among them, wild fish species such as finless eel, loach, sand loach, yellowcheek carp, mandarin fish, perch, and red-eye fish are relatively abundant. In particular, there is a type of four-lobed perch, which is exceptionally delicious. According to the 1948 *Xinxing County Annals*, “In Lidong, over fifty li to the south of the county, in the large river pool of Dahu, four-lobed perch are found. They have a flat shape with a round head, four gills (two large and two small), four fins on the lower abdomen—two in front and two behind—and their color is white with black spots. Their heads are large, scales fine, fins firm, and gill covers exposed. (Their taste is) delicious, especially good in autumn and winter.” In the early 1950s, a small number of four-lobed perch could still be seen in the Lecu River section, but today they have become extremely rare.

　　The West River is surrounded by beautiful mountains and clear waters, making it an ideal destination for leisure and vacation. As a result, farm-style restaurants and freshwater seafood eateries have sprung up, and the reputation of Four-Jia River delicacies has spread far and wide. Currently, several seafood restaurants in areas such as Liaokeng and Lecu enjoy widespread fame, attracting a constant stream of diners.