Braised Ricefield Eel Fish in Soy Sauce

Braised Ricefield Eel Fish in Soy Sauce

　　Braised Ricefield Eel Fish in Soy Sauce is a well-known traditional dish from Quanzhou County. Legend has it that during the Qianlong Emperor’s reign in the Qing Dynasty, the emperor, accompanied by his ministers, toured the southern regions and arrived at Guilin Prefecture. The local governor, aware of the emperor’s love for sightseeing and fine food, catered to his tastes by sourcing exotic delicacies from all over and inviting renowned chefs to prepare a grand banquet in his honor. The emperor, who usually ate northern-style cuisine in the capital, found the southern wine rich and the dishes exceptionally fresh and delicious. During the feast, he took particular interest in the ricefield eel fish on his plate and cheerfully asked those around him, “What kind of fish is this? So tender, tasty, and without any fishy or greasy taste.” The governor replied respectfully, “This is Quanzhou’s ricefield eel fish.” “What is a ricefield eel fish?” the emperor asked again. “Ricefield eel fish are essentially pond-raised carp. The locals put carp in the rice paddies to feed. When the rice plants begin to flower, the fish particularly enjoy eating the fallen rice flowers floating on the water surface. After feeding on them, the fish grow plump and tender, hence they have no fishy smell,” the governor explained with great deference. Pleased by this, the emperor remarked joyfully, “The flesh of the ricefield eel fish is tender and delicious—even the fish of Wuchang cannot compare.” From then on, Quanzhou’s ricefield eel fish were listed as a tribute product, greatly increasing their prestige.