Huaiyin Whitebait

Huaiyin Whitebait

　　Whitebait is commonly known as flour paste fish or noodle fish; however, its other name, “sliced leftover fish,” is little known. It earned this name because of its slender shape resembling sliced raw fish. When eating whitebait, freshness is key. Freshly caught whitebait, rinsed clean, are briefly blanched in boiling water, then a few eggs are stirred in. A few pinches of oil-fried chopped scallions are sprinkled on top, followed by a few drops of cooking wine. The mix of green, white, and yellow creates a harmonious color. It is fresh without being fishy, smooth without being greasy—delicately rich and delicious, comparable to perch. Whenever the fishing season arrives, silver-white whitebait are everywhere in the Jinhu fish market. This once royal-exclusive delicacy has now entered ordinary households. Among the whitebait kingdom, those from Saxia Lake in Jinhu are considered the finest. They are smaller and more translucent than those from the Yangtze River, and plumper and richer than those from Taihu Lake. Their taste is even fresher, making them safe even for young children to eat.

　　(Huaiyin)