Tiangang Lake Whitebait

Tiangang Lake Whitebait

　　Tiangang Lake Whitebait is a specialty of Tiangang Lake in Sihong County, Suqian City, Jiangsu Province. The whitebait from Tiangang Lake in Sihong are smooth and transparent all over, delicate and crystal-clear, like ice carvings and jade sculptures, with no visible internal organs or bones. Their flesh is fine-textured, snow-white, tender, and can be used to cook a variety of delicious dishes and savory broths.

　　Tiangang Lake whitebait is a rare aquatic product in the Sihong area and is ranked among the “Three Treasures of Sihong” together with “Shuanggou Daqu” liquor and “hollow noodles.” Produced in the Tiangang Lake area, where the water is clear, unpolluted, and rich in aquatic plants, the whitebait are about an inch long, smooth and shiny all over, delicate and translucent like ice carvings and jade sculptures, with no visible internal organs or bones. The heads of the whitebait have two extremely small black eyes, surrounded by golden eye rings. Though they are aquatic creatures, they resemble exquisitely crafted works of art.

　　Every year in the pleasant spring month of March, adult whitebait swim to the shallow waters of Tiangang Lake in groups to lay their eggs on reeds and aquatic plants. As the water temperature gradually rises, the eggs hatch into fry, which begin feeding on plankton in the water and grow steadily. The best time to catch whitebait is from June to July. After being caught, the fish are dried to remove moisture and properly preserved.

　　Tiangang Lake whitebait have fine-textured, snow-white, tender flesh that is highly nutritious. According to tests by relevant authorities, every 100 grams of whitebait contains 8.2 grams of protein, 0.3 grams of fat, 1.4 grams of carbohydrates, 250 milligrams of calcium, 102 milligrams of phosphorus, 0.5 milligrams of iron, as well as various nutrients such as vitamin B1, B2, and niacin. They can be used to prepare a wide range of delicious dishes and savory broths.

　　Before cooking, dried whitebait are first soaked in warm water and then stir-fried with eggs for a tender and tasty dish; gently deep-fried over low heat, they turn golden yellow and become crispy and fragrant; when braised with eggs, they are rich, aromatic, fresh, and tender; used as a filling in buns, they make especially delicious whitebait buns; and used in soups, they yield a delicious broth that whets the appetite. Due to their high nutritional value and easy digestibility, whitebait are a great nutritional choice for the elderly, new mothers, patients, and children. Compatriots from Hong Kong and Macao and foreign friends have also sung praises after tasting Tiangang Lake whitebait.