Chang Hong Catfish

Chang Hong Catfish

　　Legend has it that Confucius, eager to revise the “Book of Music” but facing difficulties, wanted to consult Chang Hong, an official of the Eastern Zhou Dynasty. However, Chang Hong had returned to his hometown to observe mourning for his mother. Undeterred by the challenges, Confucius traveled for three months to reach Yang County, where the two happened to meet at Wang’er Stream (now Zhongyi Market). The reunion of old friends was warm and heartfelt.

Chang Hong thought there were no fine dishes at home to entertain his distinguished guest who had come from afar, so he immediately instructed the boatman to cast a net for fish to prepare a meal. The boatman cast the net three times in a row but caught nothing. Having grown up by the Tuo River, Chang Hong was well acquainted with the habits and habitats of fish. He then directed the boatman to a backwater area, personally cast the net, and managed to haul in an extremely rare Tuo River catfish weighing about twenty jin. Back at home, Chang Hong personally gutted the fish and cooked it, producing a dish with a bright red color, rich aroma, and delicious flavor.

Confucius praised the dish profusely, saying, “Uncle Chang’s culinary skill is extraordinary. Such a fine dish must have a name. Let it be named after you — let us call it Chang Hong Catfish.” Later on, Chang Hong’s method of cooking catfish was passed down through generations, and thus the “Chang Hong Catfish” has been preserved to this day.