Fish has the advantages of high protein, low fat and high nutrition, suitable for all ages. The Yangtze River Delta is a famous "land of fish and rice" because of its abundant rainfall, humid climate and abundant products. The fish here is also very delicious and attractive. Born and grown up in this place, you should naturally accept the gift from God and live up to the delicious food here.

As a famous Shanghai local dish, smoked fish has a history of more than 170 years. Smoked fish has always been the main cold dish in Shanghai and its surrounding areas before liberation. It is almost indispensable in all kinds of family banquets, banquets and cooked food shops. It is said that smoked fish in Jiangsu and Zhejiang areas originated in Northern Jiangsu. In the past, due to traffic congestion and the lack of refrigerators, in order to keep fresh, local women would "boil sugar color" by themselves, that is, soy sauce, rock sugar, green onion, ginger, star anise Cinnamon and so on in the pot simmer into sauce water, and then put the fried fish in, let the sauce taste. It is easy to preserve and delicious.

 for the records of smoked fish, it is mentioned in the cooking book Tiao Ding Ji of the Qing Dynasty that the authentic smoked fish at that time, in addition to marinating in sauce, there was an indispensable process, that is, smoked fish had to be smoked with "cypress branches" (slightly smoked with cypress branches). Now this more complicated practice has almost disappeared, but it has not affected the people in the south of the Yangtze River to smoke fish Love.

If we consider the process of smoked cypress, there is a dispute about the original source of smoked fish in Jiangsu and Zhejiang. Some people say that "pine and cypress branch" is originally a tree species in the north, so the smoked fish in Shanghai should also be the product of the fusion of food culture between the North and the south. It is not really smoked fish, because it has no smoking technology and process, but is similar in appearance and shape an

Strictly speaking, modern smoked fish is not really smoked fish in the real sense. Shanghai smoked fish is closer to "fried fish". However, the name of smoked fish has been popular in the world, and the name of "fried fish" has only been seen in a corner of the south of the Yangtze River. The term "fried fish" was first seen in the late Qing Dynasty's "Qing Dynasty barnyard notes". It says, "if you want to explode fish, cut the black carp or carp and wash them, soak them in good soy sauce and wine for half a day, and then fry them in boiling oil. The degree of fried fish is yellow meat floss. If it is too late, it will be old and scorched, and if it is too fast, it will not have a good taste. From the pot, slightly sprinkle pepper powder, licorice chips on the top, put the bowl to make cold, then the fish dry and taste good. Some of them are made of side skin fish. They are whole but not broken. They are crisp and fragrant. They are also very beautiful when they are mixed with bone and meat.

Although there is a word "smoked" in Shanghai smoked fish, it is not like Smoked Duck. Ham tastes like choking smoke. Smoked fish is smaller and fresh, with the delicacy and delicacy of Jiangnan area. It pays more attention to the fried fish pieces immersed in marinade to taste. It is rich in taste, salty with sweet, fish and silk of dry aroma and strength, eat up to let people teeth cheek fragrance, aftertaste is long, more suitable for wine and dinner two delicious dishes.