Yan Ting Mother Pig Shell

Yan Ting Mother Pig Shell

　　Yan Ting Mother Pig Shell is a specialty of Yan Ting County, Mianyang City, Sichuan Province. “Mother Pig Shell” is a common name, referring to what is often called wild small mandarin fish; its scientific name is Mandarin Perch. The “Mother Pig Shell” is known for its tender, plump, and richly flavored flesh, being thick, delicious, bile-free, and having few bones, making it a premium variety among fish.

　　The elegant-named “Mandarin Perch,” also called “Mother Pig Shell,” grows in the unpolluted waters among the crevices and rock niches of the Zi River in Maogong and Lianghe within Yan Ting. It reproduces naturally, rests during the day, and becomes active at night, feeding on aquatic plants, small shrimp, and small fish. It has a small body, no scales, a pointed mouth, a large belly, body patterns, and sharp fins, and is produced in very limited quantities, making it very difficult to catch. Mandarin Perch meat is tender, free of fishy smell, delicious, and more nutritious than soft-shell turtle or turtle meat. Yan Ting Mother Pig Shell is a representative of Mianyang’s local aquatic products and signature delicacies. Since the 1990s, it has become popular throughout the entire Mianzhou region, making it a widely known Mianyang culinary specialty.

　　Yan Ting Mother Pig Shell can be braised or steamed. Its flesh is rich, firm, abundant, with few bones, tender and resilient; its flavor is richly spicy and mellow, fragrant and delicious; it has a strong local flavor, exquisite preparation, superior taste, and can be regarded as a classic dish.

　　“Mother Pig Shell” contains nutrients such as protein, fat, small amounts of vitamins, calcium, potassium, magnesium, selenium, etc. Its flesh is tender and very easy to digest. For children, the elderly, and those who are physically weak or have poor digestive function, eating Mandarin Perch can nourish the body without worrying about digestion difficulties.

　　“Mother Pig Shell” is ranked alongside the Yellow River Carp, Songhua River Four-Lobe Perch, and Xingkai Lake Large Whitefish, and is collectively honored as one of China’s “Four Famous Freshwater Fish.” With solid meat and delicious flavor, it is a top-grade edible freshwater fish.