Huang Jin Fengshan

Huang Jin Fengshan

　　Huang Jin Fengshan, also known as green eel, Japanese eel, or river eel, is one of the precious freshwater fish species. It is found in the bay of Huangjin Village, Jing’an Town, Doumen District. Thanks to the unpolluted water environment, it is an ideal habitat for Fengshan, resulting in plump, tender fish. The harvest season for Fengshan runs from the eighth to the tenth lunar month.

　　Because it is rich in vitamin A and has a delicious, savory taste, it is hailed as the “ginseng of the water.” Fengshan prefers darkness and avoids light, staying hidden during the day and active at night, especially enjoying playing in wind and rain. It is highly adaptable and can survive out of water for extended periods without dying. Nowadays, people have started to farm eels artificially to meet market demand. Fengshan can be prepared either steamed or braised. For steaming, first gut the fish, then remove the head and tail, and cut it into 2–4 cm connected segments. Place them in a basin, add seasonings such as rice wine, ginger, scallions, and oil. After steaming, it’s ready to eat. The taste is tender, fresh, and rich—extremely delicious. For braising, cut the Fengshan into small segments, deep-fry them in oil until golden brown, then remove them. In another pan, heat lard, sugar, soy sauce, and other seasonings until they turn a date-red color, then add the fried fish segments. Once cooked, add ingredients like bamboo shoots and mushrooms, thicken the sauce with starch, drizzle with hot oil, and serve. The dish is rich but not greasy, savory with a touch of fat, tender, fragrant, and delicious. Due to its high nutritional value and excellent flavor, Fengshan has become a premium delicacy at banquets.

　　Source: Doumen Town Government Website