What's delicious in Chaohu Lake?

Chaohu whitebait Chaohu whitebait is slender and white as silver, with dense meat and delicious taste, and is known as the queen of Chaohu fish. Whitebait, formerly known as residual fish. Pikouxiu's poem "Counting Fish Clearly" in Tang Dynasty and Sima Guang's poem "Silver Flower and Fat Fish" all refer to whitebait. The whitebait in Chaohu Lake has a short snout, big eyes, no scales, long and thin sides, one inch long. February, March, April and autumn are the natural breeding periods of whitebait in Chaohu Lake. Young fish can mature after growing for a month or two. At present, there are two fishing seasons for whitebait in Chaohu Lake every year, from mid-May to June, from mid-September to 10, and the turn of spring and autumn is the peak season. The nutritional value of whitebait in Chaohu Lake is quite high. Every 100 grams of fresh whitebait contains 8.2 grams of protein. Dried whitebait is called dried swallow. Every hundred grams of dried swallow contains protein 72. 1g, fat 13g, heat 1709.4kJ, calcium 76 1mg and phosphorus 1000mg. Whitebait in Chaohu Lake is the most delicious fresh food. You don't need to gut and clean. Rinse it with water and you can cook it. Habitual eating methods include: scrambled eggs with whitebait, fried leeks with whitebait, baked bean curd with whitebait, wrapped jiaozi with whitebait, and boiled soup. If you add eggs, shrimp skin, yuanxiao noodles, etc. It should be made into whitebait sauce and then fried into iced whitebait, which has good color, smell and taste. Dry salt is mainly used for cooking soup and brine. Its taste is fragrant and palatable, wide and invigorating the stomach. Whitebait can be eaten fresh, dried and made into dried swallows. It can also be canned and used as seasoning for many dishes. At present, besides domestic sales, the annual export volume of whitebait in Chaohu Lake is hundreds of tons, which are sold to Hong Kong, Macao, Japan, Southeast Asia, Western Europe, North America and other regions and countries. Chaohu white shrimp Chaohu white shrimp, the scientific name is beautiful white shrimp. White shrimp is processed into shrimp skin, also called shrimp, and fresh water is also called lake rice. Chaohu Lake and Hongze Lake are the two major rice producing areas in China. At present, Chaohu shrimp are exported to Hong Kong, Macao, Japan and Southeast Asia. In the composition of shrimp in Chaohu Lake, white shrimp accounts for about 80%, and the annual catch reaches thousands of tons. There has long been a saying in China that "dead shrimp turns red", but the white shrimp in Chaohu Lake is not. It doesn't turn red when cooked, but it's still white. Legend has it that the ancient Chaozhou stinks, and the fish, shrimp and aquarium are also polluted and turbid. The Jade Emperor in Heaven will play Chaozhou, pour the water of the Tianhe River, and clean up the mud in Chaozhou, which is Chaohu Lake. White shrimp was baptized from it, and its turbid body became crystal clear, fresh and beautiful, making it a leader among aquatic animals in Chaohu Lake. The white shrimp in Chaohu Lake is generally 3-6 cm long, with white and yellow meat, thin shell and brown spots. Chaohu Lake has a vast water area and rich bait, which is suitable for the reproduction and growth of white shrimp. White shrimp in Chaohu Lake can be caught all year round. April to September is the traditional fishing season. Chaohu shrimp has high nutritional value and economic value. Every100g contains 47.6g of protein, 0.5g of fat, and a lot of inorganic salts and multivitamins. In the international market, Chaohu shrimp is regarded as a treasure in aquatic products, which is in short supply and is often used as a senior seasoning for main dishes. Chaohu shrimp is generally eaten by fried shrimp, stewed shrimp or soup, stuffing and so on. Chaohu shrimp is soaked in hot water and cooked with tofu, cabbage or celery. It has a unique flavor and is a delicacy. Make brine or cook vegetable soup with shrimp, which is especially delicious. It is better to mix cold dishes or simmer soup with Chaohu shrimp than fresh shrimp. Chaohu Crab Chaohu Crab belongs to the hairy crab family, which has no fishy smell, simple taste and positive meat taste. Chaohu crabs live and grow in fresh water, but they have the habit of reproductive migration. In the past, after the first frost every year, adult crabs swam out of the lake in droves and laid eggs at the boundary between shallow water and salty water, and the eggs stuck to the abdomen of the female crab. In the late spring and early summer of the following year, the female crab swam back to the river to hatch. After molting and metamorphosis, the larvae develop into young crabs, and then travel long distances along the journey taken by their parents and swim back to Chaohu Lake to live. The crab harvest season in Chaohu Lake is later than Huaihe River and earlier than Yangtze River, from the end of August to the beginning of 65438+February, and the fishing season is from the end of September to165438+1early October. When the air is crisp in autumn, the hairy crabs in Chaohu Lake are plump and creamy, and it is often an elegant thing in people's lives to enjoy crabs and chrysanthemums. Lake crab is rich in nutrition and has high economic value. Every100g contains protein14g, 5.9g of fat, and various substances such as carbohydrates, calcium, phosphorus, iron and riboflavin. Generally steamed; Remove the meat yellow to make crab paste, and stir-fry the crab yellow with meat stuffing, which is delicious; Drunken crabs have a unique flavor. Lake crab's marrow is like jade, its fat is like gold, and its color, fragrance and taste are all good. Since ancient times, "crabs have no taste when they go to bed." The Yangtze River crab and Sanchahe crab in Chaohu Lake are also famous for their general health, fat and yellow meat quality and unique flavor. Lake crab, Eriocheir sinensis and Eriocheir sinensis are all delicious and have their own advantages. Chaohu ducks and ducks are mainly produced in the water network area of Chaohu city, and artificial breeding has a long history. Wuwei and Lujiang are recorded in the historical records of the Qing Dynasty, and there are tens of millions of them raised every year. Chaohu duck has a well-proportioned and compact figure, and its feathers are mainly black and gray, full of luster, with orange webbed toes and black claws. Strong feet. Agile, good at diving, strong foraging ability, suitable for stocking along lakes and polder areas. Chaohu duck grows fast, and the weight of ducklings can reach 2 kg after 100 days. When the mother duck grows up, she usually lays about 180 eggs every year. Chaohu duck has thin skin and fine bones, tender and delicious meat and moderate fat. It can be used for slaughtering, braising or stewing, and can also be processed into famous products such as Nanjing salted duck, Wuwei salted duck, Chaohu snowflake duck and Hexian salted duck. Duck eggs can be made into exquisite preserved eggs. Feathers are more widely used. At present, the amount of breeding in chaohu duck is increasing, and the varieties are also increasing, which are being continuously sold to domestic and foreign markets.