Shihmen Reservoir waters and wide, rich in fish, as many lake forest miscellaneous branches, net fishing difficult as many over-age big fish lake, the bulk of fish, grass carp, carp Dengjun gigantic, and no mud smell, coupled with diverse , pay attention to the cooking methods, which helped win the Shihmen fish signs, attracting gourmets to this big dinner.
Eleven of the Jia Longtan West can be said to Shihmen fortune to live fish, which stores more than 20 years of age "sworn fish," because the use of reservoir of resources, coupled with word of mouth in the vicinity of all the military people, and gradually spread from the snack Shihmen fish to develop into the first old shop, and then drive close to the industry have input, causes a wave of local cuisine, and the formation of the so-called old fish street. As a tourist Shihmen Reservoir food powerhouse.
Shimen fishing for grass carp fish, the protagonist of the Ukrainian Liu and other large fish, such a migration in deep water over fish, meat and no strong smell mud, combined with meat, spiny body big and small ways for a variety of familiar tune, a Treaty of big fish weighing 10 pounds, you can change a variety of dishes, from the past, stewed, bean, fish head casserole to eat three to develop to the present nine to eat, eat ... ... 12, gimmicks full.
Considerable knowledge to eat live fish, respectively, in different parts have different cooking methods, such as the tail meat and many and integrity, and meat compaction has the flexibility to Crispy sweet and sour, dry fish and ranked the most popular; abdominal fat more, so meat Huanen, white cut garlic taste the best to retain the original flavor; fish back part of the film after opening tofu, braised with bean paste, tastes heavier; fish head soup for the best, while the chin is suitable for roast fish processing ... .... As the store management skills good enough, if not months in the veteran visitors can also enjoy the clever flavor food.
