Three delicacies of Yangtze River (2)

The kun fish was tender and delicious. It had a high fat content under the scales and was rich in saturated fatty acid. It had the effect of reducing cholesterol and was good for preventing vascular hardening, high blood pressure, and coronary heart disease.

Of course, the "King of fish" also recognized the deliciousness of the Chinese perch, so there was a saying,"braised Chinese perch is fresh on both sides, while steamed Chinese perch is attractive to the gods."

Not only was pomfrets one of the three delicacies of the Yangtze River, but they were also known as the "four famous fish" in Chinese history along with Yellow River carp, noodlefish from Lake Tai, and Song River bass. They had become a delicacy as early as the Han Dynasty.

Since the Wanli period of the Ming Dynasty, the Chinese perch had become a tribute. By the time of the Kang Xi period of the Qing Dynasty, it had been listed as an important dish in the Manchu Han Imperial Feast.