White fish is one of the three whites in Taihu Lake. How to make this kind of fish delicious?

Xishan Island is an island in Taihu Lake, located in Wuzhong District, Suzhou City. There are flowers every month, fruits every season, fish and shrimp every day, and fruits are fragrant all year round. It has been called Wuzhong Zhongyuan since ancient times. After arriving at Taihu Public Street, you should eat the most delicious aquatic products in Taihu Lake. If you want to engage in aquaculture, you must find indigenous fishermen on Taihu Lake. Cai Renfeng is the owner of a local farmhouse. His father made a living by fishing very early. Now, Cai Xiao and Shu paddle fishing boats to Taihu Lake every morning to find the freshest ingredients for tourists. Today, our task is to go to Taihu Lake along Luzhai, Cai He to find the famous Taihu Lake 300.

As the name implies, three kinds of white materials in Taihu Lake, including white shrimp, whitebait and whitebait, are the best fishing time for white shrimp in Taihu Lake from May to July every year. At this time, white shrimp has many seeds and tastes the best.

Whitebait is the most expensive fish in Taihu Lake, and it is also a specialty of Taihu Lake. Whitebait has no scales, no bones, no sight, no intestines, no carrion and no fishy smell, but the biggest feature of this small fish is that it dies as soon as the water passes, but we have the privilege to catch live whitebait. White fish in Taihu Lake are all white, and their mouths are upturned. The locals call it forsythia whitebait. When you fetch water, you adjust the tribute.

Taihu 300 pays great attention to the freshness of materials, and the fish and shrimp are dying, so if you want to eat the real Taihu 300, you must be at the foot of Taihu Lake. Therefore, this is also a must-see place for tourists coming to Xishan Island. It is said that Changzhou, Suzhou and Wuxi around Taihu Lake are all specialties of Taihu Lake 300, but the practices of Taihu Lake 300 in the three places are different. The most authentic way in Suzhou is to steam white fish, bamboo shrimp and whitebait scrambled eggs.

I have tasted Taihu Lake for 300 years. Local diners like to eat another kind of food, and this dish is not what they want. This dish is a private kitchen cooked by the local host. Yellow striped eel also won an award for this dish.

In addition to the eel in Huang Zuolin Lake, the water brand and four-leaf vegetables in Taihu Lake are also seasonal dishes, and peach soup is a local food that has been circulated for many years.