Known as the “land of fish and rice”, Longjiang has continued the tradition of raising fish in rice fields for many years. During the transplanting season, the villagers put the fish fry into the seedling field, so that the fish can feed on the rice flowers and plankton falling into the water and grow together with the rice until the rice harvest. The excellent water quality and natural pollution-free growth environment make the rice flower fish drink the spring water from the mountain and eat insects and fallen grain flowers. When the rice blooms, the rice flower fish just grows up, and its belly turns golden yellow. It has a round body, gorgeous color, tighter meat and more delicious taste.

Rice flower fish has rich nutrition, delicious taste, soft scales, rich protein, trace elements and 15 kinds of essential amino acids. It has the effects of physical fitness, anti-aging and intellectual disability, and is loved by the public.

As a typical agricultural township, Longjiang township has an annual rice planting area of more than 18000 mu, and a rice flower fish breeding area of thousands of mu, with a total amount of dozens of tons. During the Longjiang rice flower Fish Festival, the rice flowers fall out, the rice ears become rich, and the rice flower fish also weighs half a kilo. It is a great time to eat. According to the custom, the fish farmers invite their relatives and friends to go home to catch fish and taste fish and enjoy the “temptation” of delicious food. Industrious and simple people make some rice flower fish into “secret pickled dried fish”. The “secret pickled dried fish” in Longjiang township has its own characteristics and is a favorite meal for every family.

The process of marinating dried fish is not complicated, but it needs to “pinch” the amount of seasoning. The first step is to take out and wash all the internal organs and gills of rice flower fish, put salt, pepper noodles, pepper powder, etc., take appropriate materials according to the number of pickled dry fish, and put them in a basin to stir evenly.

The second step is to dry the pickled rice fish in the sun until it is “dry and hard”.

In the third step, the dried rice flower fish is tightly sealed in a vacuum bag, and a “delicious and sweet” pickled fish is made.

Pickled dried fish is one of the favorite pickled products in many places, and this is the taste of Longjiang. Do you remember? (Zhang Xiaorui)