Golden Phoenix Eel

Golden Phoenix Eel

　　The Golden Phoenix Eel, 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 the eel. The eels here grow plump with tender meat, and the harvest season is from the eighth to the tenth lunar month.

　　Rich in vitamin A and with a deliciously tasty flesh, it is praised as the “ginseng of the water.” Phoenix eels prefer darkness to light, staying hidden during the day and active at night, and they especially enjoy playing in wind and rain. They are 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. Phoenix eels can be prepared either steamed or braised. For steaming, first gut the eel, remove the head and tail, then 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 eel into small segments, deep-fry them in oil until golden brown, then remove. In another pan, heat lard, sugar, soy sauce, and other seasonings until they turn a date-red color, then add the fried eel segments. Once cooked, add bamboo shoots, mushrooms, and other ingredients, 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 and aromatic. Due to its high nutritional value and excellent taste, it has become a premium delicacy at banquets.