He Tian Clear Water Fish

He Tian Clear Water Fish

　　He Tian Clear Water Fish is a specialty of He Tian Township, Kaihua County, Quzhou City, Zhejiang Province. The fish is raised year-round in clear water ponds, resulting in dark-colored bodies and shiny eyes. When cooking, a live fish is slaughtered on the spot, cut into chunks (whole fish can also be used), and cooked with minimal oil in a pot using only water. The dish is simmered until the broth turns milky white and thick, then topped with common seasonings. The resulting fish soup is rich and the meat is tender, leaving a sweet aftertaste and an unforgettable flavor.

　　The practice of raising Clear Water Fish in He Tian Township began during the Tang Dynasty. After years of development, it has evolved from a self-sufficient, hospitality-focused dish to an important industry covering over 1,600 households, with a farming area of more than 110,000 square meters and an annual output value of nearly 6.5 million yuan. The township now has 5 Clear Water Fish cooperatives, 4 large-scale farming bases, and 1 distribution enterprise, forming a production cooperation system led by enterprises and cooperatives, supported by large-scale bases and major farmers, and serving all local fish farmers. He Tian Clear Water Fish has won multiple gold and silver awards at provincial agricultural and fisheries expos, and has been certified as pollution-free, green, and organic. It is sold across the province and beyond. Each year, numerous tourists visit specifically for the dish, making it a “golden calling card” of Kaihua.

　　He Tian Clear Water Fish is one of Kaihua’s top ten signature dishes. Its uniqueness comes from the environment it’s raised in. Only grass carp weighing between 500–1200g and grown in unpolluted spring water should be used. The cooking method is actually quite simple—no different from preparing fish head with tofu—but a bit of local purple perilla is added. First, heat 200g of lard in a pan, then fry both sides of the fish until golden. Add an appropriate amount of rice wine and enough boiling water. Put in about 10g of purple perilla. Bring to a boil over high heat, then simmer gently. Once the soup turns white, add salt and MSG to taste. Once seasoned, it’s ready to serve. Though simple, it has a distinctive regional flavor that’s definitely worth trying.