Casserole Ya fish belongs to where the specialties

Ya fish, an important edible fish for Ya'an Zhougong River, scientific name Qiqiu belly cracked fish, also known as Jia fish. It is also known as Jia fish. It is characterized by more meat, fewer thorns and tenderness, and is the best raw material for cooking fish in Sichuan.

Du Fu, a great poet of the Tang Dynasty, poem: "Fish know the C cave from the beauty, wine memory PI tube do not have to deal with", praising the beauty of the Ya fish. Ya'an City, Sichuan with Ya fish restaurant. Ya'an historical food customs, pay attention to nutrition, seek health, like the original juice and flavor, so the casserole cooking dishes. The casserole used, all to Rongjing County "white good mud" roasted and become. To this casserole hate system Ya fish, flavorful, good insulation.

"Casserole fish" for the salty and fresh flavor type, for feasts often to "pressure show" last appearance. In recent years, it has been changed to the first course of the feast to offer diners. Into the casserole after the seat is still kept boiling in the form of fresh incense, fish tender soup fresh, nutritious, so that diners on the rainy city of Ya'an to stay for life, unforgettable.

Wild Ya'an fish grows in the Zhougong River, a tributary of the Qingyi River, where the water quality is clear, the water flow is abundant and the temperature is suitable. But in recent years, with the development of hydropower, the ecological environment of the Zhougong River has changed, and the wild Ya fish are rapidly decreasing. Fortunately, with the efforts of the local Sichuan Agricultural University and aquaculture organizations, the technology of artificially culturing Ya fish was successful in 2000. Today, the vast majority of the fish on the market are farmed, and the very few that are wild are about two-thirds more expensive.

The casserole of yako has long been the most traditional way to make yako. The casserole used to make ya fish comes from Xingjing County, which is under the jurisdiction of Ya'an City. Xingjing sandware has a firing history of more than 2,000 years, and the art of handcrafting black sand in Xingjing was listed as a national intangible cultural heritage in 2008. When simmering the casserole of Ya fish, the broth made from elbows, local chicken and stick bones is served into the casserole and boiled while the Ya fish is pan-fried in a frying pan until the skin of the fish on both sides curls up. In this process, there are 3 main points to determine the quality, one is the quality of the broth, the second is the proportion of fish and auxiliary ingredients should be appropriate, and the third is the simmering fire should be mastered, generally depending on the size of the fish and the number of auxiliary ingredients to cook for 5 to 10 minutes.

In recent years, combined with some of the practices of the new school of Sichuan cuisine, Ya fish dishes have also continued to push the boundaries of innovation. 2005, Sichuan Province, the third session of the Tourism Development Conference held in Ya'an. During the conference, a chef first innovated the Ya fish whole meal, 18 dishes sensational. Nowadays, the Ya'an fish banquet has been developed to 20 dishes, 14 of which have Ya'an fish as the main ingredient. Such as: Yako sashimi platter, five spices smoked Yako, strange fish steak, three-color Yako skin, casserole Yako casserole, dry roasted Yako and so on.