Steamed Maixi Carp

Steamed Maixi Carp

　　Maixi Carp (grass carp), produced in Maixi and Maitang ponds in Dawan, Gaoyao, has been renowned since the Hongwu era of the Ming Dynasty (1368–1398). The Maixi Carp has a slender head, small mouth, high shoulders, prominent gills, a round belly, and a plump body. Its entire body is soft, and there are three shiny golden lines running from the gills to the tail along both sides. Even more remarkably, Maixi Carp do not require special fry—ordinary grass carp placed in Maixi and Maitang ponds and raised for sufficient time will naturally transform into Maixi Carp. Conversely, if Maixi Carp are moved to other fish ponds, they will revert to ordinary grass carp within about a year or so.

　　Maixi Carp is uniquely prepared, with steaming being the best method. To preserve its original flavor, avoid adding ginger, scallions, or soy sauce; just a little salt, cooking oil, and shredded dried tangerine peel are enough. The result is tender, sweet, fragrant flesh without any fishy taste. The market price is around 20 to 30 yuan per jin.