Black Carp

Black Carp

　　Black Carp

　　Black Carp, also known as Black Crucian Carp, is an extremely rare member of the bony fish family within the carp species and is a wild fish. Its body is cylindrical, greenish-brown in color, with three vertical rows of black markings. It has a large mouth with sharp teeth and a wide upper pharyngeal cavity above the gullet that enables it to breathe air. It inhabits the bottom layer of warm freshwater. Naturally aggressive, it preys on other fish, hence earning the nickname “hacker” among freshwater aquaculture species. The meat is delicious. Two days before consumption, it is raised in warm freshwater to remove the fishy taste and mud, then slaughtered and bled. It undergoes 32 processes including scoring, curing, and more. The finished product boasts a bright red color, a savory, slightly spicy taste, tender and smooth flesh that is rich yet not greasy. It is believed to strengthen the body, invigorate the spleen, nourish yin and kidneys, regulate bodily functions, and enhance immunity. It can truly be described as a unique product of Fanquan and the finest dish in Shaanxi cuisine.