Wenqing Carp

Wenqing Carp

　　Wen carp is produced in Wenlang, Shapu Town, Dinghu District, Zhaoqing City. It differs from ordinary carp, with its most distinctive features being: at first glance, it has a round head and plump body; upon closer inspection, it has a tucked-in head, hunched shoulders, a small mouth, a curved beak, a fat and round body, and three golden lines running from the gills all the way to the tail. The internal organs of Wen carp are small, and it is rich in oil, with tender and flavorful meat—especially suitable for steaming, and rarely cooked by other methods. When steaming, avoid adding ginger or scallions, and there's no need to add oil; just a little cooked salt and shredded dried tangerine peel will do. Steamed this way, the Wen carp has crispy bones, soft scales, and offers a taste that is tender, fragrant, sweet, and smooth. During the Guangxu reign of the Qing Dynasty, an imperial envoy visiting Zhaoqing tried the Wen carp and praised it as a “rare and delicious delicacy.” He immediately had it rushed back to the capital to be presented to Empress Dowager Cixi. After tasting it, the Empress was delighted and bestowed a plaque on Wenlang, naming it the “King of Wen Carp in the First Fish Pond of Lingnan.” The production of Wen carp is very limited, and it is currently mainly sold to Hong Kong, Macau, and Southeast Asian countries. (Zhaoqing)

　　Wenqing carp is a famous fish from Zhaoqing, renowned for being “delicate and precious.” It is produced in Wenqing Lang, Diansan Village, Shapu Town, Dinghu District, Zhaoqing City. This fish is characterized by its yellow scales, hunched shoulders, a broken-looking mouth, and a round tail. Its tail is golden, and its sides shimmer with golden lines that sparkle beautifully as it swims. When eaten, there’s no need to remove the scales or add oil—the flesh is naturally delicious, fragrant, and smooth, leaving a lingering aftertaste. Many tourists to Zhaoqing consider tasting authentic Wenqing carp a highlight of their trip. The best time to enjoy “Wenqing carp” is around the Mid-Autumn Festival.

　　The quality of Wenqing carp is related to the unique soil, water quality, and wild feed found in Wenqing Lang. Within the thousand-acre expanse of Wenqing Lang, the water is light yellow, and the fish living there also have a beige hue. The bottom layer of the Wenqing Lang fish ponds consists of humus soil, the middle layer is rotten white mud, and the top layer is a mixture of white mud and pond soil. The water in the ponds seeps up from the lower humus soil layer, making it slightly acidic and rich in aerobic microorganisms, which gives the pond water uniquely excellent quality. In addition, the soil and water in Wenqing Lang are rich in sulfur and beneficial microorganisms, contributing to the plumpness of the Wenqing carp. Wenqing Lang is home year-round to nutrient-rich “water chestnut sprouts” and gorgon fruits, and the carp feed extensively on these, resulting in tender, delicious meat with excellent texture.

　　During the Guangxu reign of the Qing Dynasty, an imperial envoy visiting Zhaoqing tried the Wen carp and praised it as a “rare and delicious delicacy.” He immediately had it rushed back to the capital to be presented to Empress Dowager Cixi. After tasting it, the Empress was delighted and bestowed a plaque on Wenlang, naming it the “King of Wen Carp in the First Fish Pond of Lingnan.” The production of Wen carp is very limited, and it is currently mainly sold to Hong Kong, Macau, and Southeast Asian countries.