Maixi Grass Carp

Maixi Grass Carp

Maixi Grass Carp is a protected geographical indication product.

　　Maixi Grass Carp is produced in two ponds—Maixi and Maotang—in Dawan, Gaoyao. Known as the “King of Fish,” this title refers, of course, to its exceptional taste. Historical records show that Maixi Grass Carp was already famous during the Hongwu era of the Ming Dynasty (1368–1398), and it was listed as an imperial tribute during the Qing Dynasty. Legend has it that Empress Dowager Cixi also sang its praises. Some restaurants in Guangzhou now feature it as a signature dish. Even more remarkably, Maixi Grass Carp doesn’t come from a special breed—ordinary grass carp placed in Maixi and Maotang ponds and raised for the right amount of time will transform into Maixi Grass Carp. Conversely, if Maixi Grass Carp are moved to other ponds, they’ll revert to ordinary grass carp within about a year and a half.

　　Maixi Grass 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, raw oil, and dried tangerine peel is enough. The result is tender, sweet, fragrant flesh without any fishy taste. Its market price ranges from around 30 to over 60 yuan per jin.

　　Maixi Grass Carp gets its name from being produced in Maotang and Baixilangtang ponds (collectively called Maixi Pond) in Guxi Village, Dawan Town, Gaoyao City, Guangdong Province. The ecology of Maixi Pond is very unique: originally farmland, after the early rice harvest, farmers leave the rice stubble and then introduce mountain spring water to raise fish. The pond naturally grows abundant wild food sources such as small water chestnuts, hemp seeds, and reeds. Beyond the natural diet, the pond’s soil contains various minerals, there are hot spring vents at the bottom, and submerged ancient forest wood accumulates in the deeper parts—all providing an unpolluted, premium natural environment for the growth of Maixi Grass Carp. This irreplaceable geographical trait makes it difficult to expand the pond’s area, contributing to the fish’s rarity. In March 2012, Maixi Pond was awarded the title of “Pollution-Free Agricultural Product Origin” by the Guangdong Provincial Oceanic and Fishery Bureau.

　　Maixi Grass 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, raw oil, and dried tangerine peel is enough. The result is tender, sweet, fragrant flesh without any fishy taste. Its market price ranges from around 30 to over 60 yuan per jin.

　　The “complexion” of Maixi Grass Carp is very unique—when freshly caught, its silver scales glisten and its body is pinkish-white. Only the waters of Maixi Pond can create such a beautiful sight. Braised Maixi Grass Carp and steamed Maixi Carp are both excellent dishes. In autumn and winter, Maixi Grass Carp can also be dried to make “Maixi Grass Carp Jerky.”

　　As the saying goes, each place shapes its people—and similarly, its fish. Guangdong is a watery land with ponds everywhere, and among the many fish species, Maixi Carp and Maixi Grass Carp have gradually stood out and gained fame far and wide. As fish royalty, Maixi Carp and Maixi Grass Carp are particularly picky about their environment, insisting on growing only in Maixi Pond in Guxi Village, Dawan Town, Gaoyao City. The ponds here are rich in sulfur, and the water is alkaline. The wild aquatic plants growing in the pond—such as small water chestnuts, hemp seeds, and reeds—provide a unique food source. As a result, Maixi Carp and Maixi Grass Carp grow plump and strong without artificial feeding. When cooked, Maixi Carp retains its tenderness unlike other fish, which tend to become tougher the longer they’re cooked.

　　The production area of Maixi Grass Carp covers the current administrative region of Dawan Town, Gaoyao City, Guangdong Province.

　　Quality and Technical Requirements for Maixi Grass Carp

　　I. Source of Breed

　　Grass Carp (Ctenopharyngodon idellus).

　　II. Environmental Conditions

　　1. Water Source: Mountain spring water or Xijiang River water within the production area.

　　2. Water Quality Requirements: pH value of 5.5 to 6.5, dissolved oxygen level ≥5mg/L, pond bottom soil composed of kaolin, water depth of 1.6 m to 1.8 m.

　　III. Cultivation Techniques

　　1. Stocking Requirements: Stocking size of 0.5 kg/fish to 1.0 kg/fish, stocking density of 300 to 450 fish per hectare.

　　2. Production Method: Adopt an alternating planting and breeding method—plant small water chestnuts and sow rice seeds in March, then release fish for farming after the rice blossoms in May.

　　3. Feeding and Management: After fish are released in May, they mainly feed on rice blossoms and small water chestnuts at the pond bottom; additional feed such as rice, wheat, and corn is provided in August.

　　4. Harvesting: The fishing season is every autumn and winter, with a minimum catch size of 3 kg/fish.

　　5. Environmental and Safety Requirements: Breeding environments, as well as the prevention and control of epidemics and diseases, must comply with national regulations, and the environment must not be polluted.

　　IV. Quality Characteristics

　　1. Sensory Characteristics: The fish has a pinkish-white body, a sweet and fragrant taste, tender flesh, and no fishy odor.

　　2. Physicochemical Indicators: Crude fat content of 3.5% to 6.5%, crude protein ≥15%.

　　3. Safety and Other Quality Technical Requirements: Product safety indicators and other quality technical requirements must comply with relevant national standards for similar products.