Main materials：hilsa herring
Finished product features：The color is golden, crisp outside and tender inside
Shad has sweet taste and flat nature. It can return to the spleen and stomach meridian. It can warm and stimulate the stomach, tonify deficiency, strengthen and nourish, warm and replenish qi, warm and replenish deficiency, appetizer and invigorate the spleen, clear away heat and toxin, and cure sores. It should be steamed with scales. After the shad is steamed, the oil can be applied to the scalded area. Shad meat is tender and delicious. It is rich in fat and unsaturated fatty acids. It has the effect of reducing cholesterol and is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease.
Shad, Yellow River carp, Taihu silverfish and Songjiang perch were once known as "four famous fish" in Chinese history;. As early as the Han Dynasty, it had become a delicacy. Yan Guang (Ziling), a famous scholar in the Eastern Han Dynasty, refused Emperor Guangwu's call to become an official because he could not give up the delicacy of shad. Because of its Yanziling fishing platform, it is also called "Ziling fish";. It is said that Yan Ziling used the brush to point the shad.
Shad is the most delicate. It is said that once fishermen touch the scales of the fish, they will not move immediately. So Su Shi, a great writer of the Song Dynasty, called it "sparing scaly fish" and "the best in southern China", and wrote a poem praising it: "there is still peach blossom in spring, in which the flavor is better than perch. &Since the Wanli period of the Ming Dynasty, shad has become a tribute and entered the forbidden imperial city. By the reign of Kangxi in the Qing Dynasty, shad had been listed as an important dish in the "Manchu and Han banquet".
This dish is an exclusive flavor developed by our store. After 12 hours of pickling with special seasoning, the shad is baked in the oven by drying the skin and picking scales, and the aroma is overflowing.