Fu Lu Spring Water Fish

Fu Lu Spring Water Fish

　　Fu Lu Spring Water Fish

　　Fu Lu Spring Water Fish is a type of freshwater fish that lives in the spring-fed pools near the "Fish Cave" spring in the vicinity of Fu Lu Town. Locals named it "Spring Water Fish" because it inhabits the springs. Every year during the transition from spring to summer, when the peach blossom rains swell the waters, the fish swim out of their caves and settle in the Dadu River.

　　In the hundreds of water pools located in the middle and lower reaches of the Dadu River around the ancient town of Fu Lu in Shawan District, there lives a rare species of fish that feeds on plankton. It has a plump, grayish-black body with clearly visible patterns, a smooth touch without scales, and is about the length of a finger. During the transition from spring to summer, when the peach blossom rains cause the waters to rise, the fish emerge from their caves with the current. Local fishermen thus named them "Spring Water Fish." Legend has it that this was a prized delicacy on the dining table of the Guo family.　　

　　The flesh of the Spring Water Fish is tender, delicious, rich but not greasy, and has a clean, refreshing taste unmatched by other fish. The cooking of this fish is very particular. The traditional local methods are steaming plain or deep-frying before steaming. When preparing this fish, there is no need to remove the scales or gut the fish—just carefully remove the gallbladder. This “removal” requires skill: use a bamboo skewer or toothpick to pinpoint the location, apply precise force, and complete the action in one fluid motion. “Plain Steaming” involves placing the fish in a container, adding a little salt, MSG, an appropriate amount of pepper, ginger, and stir-fried broad bean paste, then steaming it in a basket for 10 to 15 minutes. After removing, drain the broth into a pot, turn the fish over onto a serving plate, top it with some scallions and patchouli, and finally pour the mixed broth (seasoned with salt and MSG to taste) over the fish to create a delicious steamed flavor. “Deep-Fry Before Steaming” involves first frying the fish in oil heated to 70–80% temperature until golden and crispy, then taking it out to steam (the method is similar to above). Fu Lu Spring Water Fish is crispy and tasty when fried, fragrant and clear when boiled, and spicy and flavorful when braised... No matter how it's cooked, it always draws people in with its reputation—and leaves them fully satisfied. That’s why it enjoys the praise within Sichuan of: “The scenery of Mao Duo’s hometown is beautiful, and the Spring Water Fish of Fu Lu Ancient Town is delicious.”

　　Fu Lu Spring Water Fish is also nicknamed “Chung Cheng Fish.” According to legend, during the Anti-Japanese War, Chiang Kai-shek visited Mount Emei in Leshan. At a banquet with local officials, while tasting the “Steamed Spring Water Fish,” he found it fragrant, tender, delicious, and delightful. Suddenly delighted, he asked, “What kind of fish is this? So tasty.” An official beside him quickly responded, “This is a rare fish from the Fu Lu Ancient Town area upstream of the Dadu River, called ‘Spring Water Fish.’” Chiang Kai-shek nodded in understanding. After that, during his stay on Mount Emei, he would order “Spring Water Fish” at every meal, and so later generations also referred to the “Spring Water Fish” as “Chung Cheng Fish.”