Fish

Fish are found in Chinese history books to be referred to as “twirl” or “twirl”. China has a long history and a rich culture. The history of fish-eating in China dates back to the Qin era, with many generations and generations flourishing, creating a rich culture of fish-eating diet. Fish-specified practices are still more sophisticated, starting with fish selection. There are many species of fish, the most common of which are four fish: carp, platinum, grass, mackerel, porpoise, porpoise, porpoise, and so on. In fact, all fish with scabs can be used as fish, but no scabs should be made, such as poachers, catfish and so on, mainly because these scabs have some sticky fluid that is difficult to handle. Generally, these fish can be classified as top, middle and bottom. First of all, it's called the bottom, mainly because the fish are cheaper, thinner, stingy and tasteless. It's mainly mackerel and headfish. The second is the medium, which is characterized by thicker meat, sweeter tastes, stings, mainly large bones, better tastes, carp and grassfish. They are mackerel, mackerel, porpoise, which are characterized by graft, excellent taste and sweet taste, and made with good colours that make people look like food and mouth. Fish selection also involves looking at the origin of the fish, which is not produced in the sewage ponds, not in the nettages (if it is on a clean stream, it is still available), and, best of all, in springs, in rivers, in reservoirs, there is no fish, and in country ponds. When choosing a fish, see if the fish is strong, if the acupuncture is not greasy, and if the fish is greasy and clean, it must be live fish, and dead fish cut not to be used for fish。