Yellow River Carp from Wubao

Yellow River Carp from Wubao

　　Yellow River Carp from Wubao features golden scales, crimson tail, vibrant colors, a beautiful shape, delicate flesh, and rich nutrition. It is ranked among China’s Four Famous Fishes, and since ancient times, there has been a saying: “If one eats fish, it must be the carp of the river,” making it a top-tier delicacy.

　　The head, body, and fins of the Yellow River carp are mainly golden-white with a slight yellow tint, while the tail is red tinged with yellow, thus earning it the name “Red-Tailed Carp.” Compared to ordinary carp, its flesh contains higher levels of protein and lower fat, along with eight essential amino acids, four umami amino acids, and three trace elements such as iron, copper, and zinc. The *Qing Bai Lei Chao* records: “The carp of the Yellow River is excellent—sweet, fresh, rich, and delicious, truly a rare delicacy.” Its main cooking methods include steaming, stewing, braising, pan-frying, and sweet-and-sour preparation.

　　Information source: People’s Government of Wubao County