The True Taste of Freshwater Delicacies

The True Taste of Freshwater Delicacies

　　The True Taste of Freshwater Delicacies

　　The timeless Huai River flows endlessly. As it winds through the land between Hongze Lake and Gaoyou Lake, it meanders into the water town of Jinhu.

　　Jinhu is a beautiful water town—spanning 1,400 square kilometers, it boasts 420 square kilometers of water surface and 44 square kilometers of tidal flats. Within its borders, it is uniquely embraced by three lakes: Baima Lake, Baoying Lake, and Gaoyou Lake. The only one of its kind in the nation, the Huai River’s inflow channel to the Yangtze runs from west to east through the region. Upstream, the waters surge mightily toward the Yangtze. With smooth waterways, vast bodies of water, beautiful surroundings on both banks, this is a rare ecological haven. The area features dense river networks, abundant water sources, vast lotus leaves, encircling dikes, lush green trees, neatly arranged farmland, and fields fragrant with rice—a true natural landscape of lakes and water towns.

　　Thanks to the numerous lakes, crisscrossing rivers, and intertwined creeks and ponds, Jinhu is exceptionally rich in aquatic life such as fish, waterfowl, and aquatic vegetables. The lake water is clear and highly transparent, rich in minerals such as calcium, magnesium, silicon, aluminum, and selenium, generally meeting national first- and second-class water quality standards. There are over 60 species of high-quality edible aquatic products such as fish, shrimp, turtles, eels, and clams, with an annual yield of 60,000 tons. These resources are not only abundant and eco-friendly but also of excellent quality. Jinhu has long enjoyed the reputations of “Land of Fish and Rice,” “Pearl of the Huai Region,” and “Little Jiangnan by the Lakes and Rivers.”

　　Jinhu’s wild soft-shell turtles are a supreme tonic. When braised, they are extraordinarily delicious—not only nourishing the body but also offering notable anti-cancer and anti-aging benefits. Jinhu hairy crabs feed solely on natural bait such as fish, shrimp, snails, and aquatic plants, making them a green, pollution-free product. Due to their affordability and high quality, they are often counterfeited or used as substitutes for famous branded crabs from other regions. Large in size, delicious in taste, and plump in body, they are rich in protein and sell well in Jiangsu, Zhejiang, Shanghai, Fujian, Guangdong, as well as Hong Kong, Macao, and Taiwan, earning widespread praise from consumers. Jinhu lobsters are large, meaty, with soft shells and delicious flavor. Influenced deeply by the ancient Chu, Wu-Yue, Canal, and Yao cultures, Jinhu’s garlic lobster and clear-water lobster have become top choices for franchise outlets nationwide. There are now over 100 franchised Jinhu freshwater delicacy and lobster specialty restaurants across Beijing, Tianjin, Shanghai, coastal areas, and especially cities along the Shanghai-Nanjing Railway line.

　　As the homeland of Emperor Yao, Jinhu has a long cultural heritage and rich culinary traditions. Jinhu’s freshwater delicacies are a distinctive branch of Huaiyang cuisine. The Eight Great Dishes of Jinhu’s freshwater cuisine—including “Braised Soft-Shell Turtle,” “Huyang Stew,” “Lotus Pond Loach,” “Yao Mother’s Postpartum Soup,” “Crab Roe Lion’s Head,”

　　“Pork and Lotus Root Patty,” “Old Goose and Crispy Rice,” and “Chicken Broth Fish Threads”—are highly favored by gourmets across the country. “Chicken Broth Fish Threads”

　　and “Crab Roe Lion’s Head” were once served on state banquet menus. The former Premier who visited Jinhu for inspection praised them as extraordinary delicacies. Unique-flavored “Fisherman’s Feast” and “All-Fish Banquet,” as well as exquisitely prepared and uniquely flavored “All-Lotus Banquet” and “Waterfowl Feast,” have become classics of freshwater cuisine.

　　Freshwater delicacies originate from the authentic cooking techniques of Huaiyang cuisine and are a distinct branch of the cuisine. The people of Jinhu emphasize refinement and culinary skills, enjoy innovating cooking methods, and pay attention to the clever pairing of nutrition and taste. For example, wild soft-shell turtles can be prepared in over ten ways including stir-frying, steaming, white stewing, and turtle soup. Black carp can be made into braised fish chunks, steamed fish tail, handmade fish balls, snow vegetable fish head, pickled vegetable fish slices, stir-fried fish slices, or even pan-fried black carp chunks cured by farmers, either alone or in a “duel of the dragon and tiger” with fresh meat (or salted meat). “No fish cannot be made into a soup, no fish cannot be stir-fried, no fish cannot be pan-fried, no fish cannot be made into a stew, no fish cannot be made into a custard, no fish cannot be steamed”—this forms the unique flavor of Jinhu’s freshwater delicacies. The cuisine maintains the lightness of the broth and preserves the nutritional value of the dishes, offering not only rich nutrition but also health benefits, making it a truly healthy diet.

　　The era of heavy meat dishes is long gone; Jinhu’s freshwater delicacies have gradually become the top choice for food lovers across the country. Upon hearing that the Jinhu government supports the local catering association in building and applying for the title of “National Hometown of Freshwater Delicacies,” I couldn’t help but feel excited and my mouth water. I believe this is not only good news for foodies but also a blessing for the people of this water town.