Imagine strolling through a fish stall in a market with two mouth-watering fish – cinnamon and mandarin fish. Similar in appearance but each with its own merits, their stories and characteristics may be even more exciting than you think.
Cinnamon fish, commonly known as "yellow croaker", is a favorite of many food lovers. Its body was slender, and its silver-white scales glittered in the sunlight, as if it had been dressed in a layer of lustrous armor. With its delicate flesh and smooth taste, it is favored by master cooks and home cooks alike. Imagine a bite of tender cinnamon fish meat that gently melts on your taste buds, and the sensation is absolutely unforgettable.
And the mandarin fish, also known as the "Wuchang fish", is more noble. Its body is thicker, and its scales have a unique luster, as if it has the breath of a king. The flesh of mandarin fish is firmer, the taste is delicious, and it has a unique flavor that makes people have an endless aftertaste. It preserves the integrity of the meat when cooking, and can show its unique flavor whether it is braised or steamed, or grilled.
Let's take a closer look at the environment in which these two fish grow. Guiyu prefer warm waters, and they often frolic in rivers and lakes. Mandarin fish, on the other hand, prefer clear, flowing waters, and are more likely to be found in lakes with beautiful mountains and rivers. It's not just the difference in their lifestyles, it's also a profound impact on their flavor.
On the Chinese table, cinnamon fish and mandarin fish each play an important role. In some places, the fish is seen as a regular at feasts, and the mandarin fish is a high-end delicacy in the festivities. They are not only a pleasure for the taste buds, but also a heritage of culture and tradition.
Interestingly, these two types of fish also have their own secrets when it comes to cooking. Because of its tender flesh, cinnamon fish is suitable for quick cooking, such as steaming or stir-frying. Mandarin fish, on the other hand, is more suitable for slow cooking or braised meat, and its firm flesh makes it less likely to erode during long-term cooking, but the more it is cooked, the more fragrant it becomes.
Different regions cook these two types of fish differently. For example, in the eastern coastal areas, people prefer to use cinnamon fish to make steamed fish to preserve its original flavor. In inland areas, mandarin fish is often used to make sauerkraut fish, and the sour and spicy flavor is perfectly combined with the umami of mandarin fish.
Overall, although Guiyu and Mandarin Fish are often confused, their unique flavors and characteristics are full of praise. They are not only delicious on the tip of the tongue, but also an indispensable part of Chinese food culture. The next time you encounter these two types of fish at the market, you may wish to choose according to your taste and cooking style, whether it is cinnamon fish or mandarin fish, you will be able to make an unforgettable culinary journey.