| Does the four gilled-perch really have four gills? |
 |
The four-gilled perch is a special water-product of Songjiang District, Shanghai and has been renowned all over the country ever since the Wei and Jin dynasties. Praised by Emperor Yang of the Sui Dynasty as "delicious fish in southeast China" it was again granted an inscription by Qianlong of |
|
the Qing as "No. 1 famous dish south of the Yangtze River." Ancients said that the perch had four gills but actually it was not the case. Same as other flsh, it has only two gills but as it has a cave-in at the front and back of the gill bearing the same color like gills it is taken as having four gills.
Looking like a spindle it is gray all over with four or five stripes on its body. Having a big flat head and a wide mouth with small scales the fish is some 16 - 18 centimeters in length and becomes tender and fleshy around the time of winter-solstice. As learned the fish is a match for the carp in the Yellow River, salmon in Songhua River and white-fish in Xingkai Lake and they are known as four kinds of fish of fine quality in China. It can be made into soup and braised in soy sauce and thick broth as well. |
|
|
| Major Festivals |
| |
 |
| |
What are the special features of ringing the New Year in by sounding the evening bell in Longhua Temple? |
|
