Today we are talking about the delicious puffer fish. There are more than 100 kinds of puffer fish, the most famous of which is the Oriental puffer fish. Because of its long growth cycle, sufficient nutrient accumulation, delicious meat, and hundreds of thousands of It has become a delicacy that people talk about over the years. The records about the deliciousness of puffer fish that we can find in ancient books almost all describe the Oriental puffer fish.
1. China has praised pufferfish since ancient times. The Chinese people’s “deliciousness” is not something that happened in just a few decades, but is a national character that has been deeply rooted in the bone marrow for thousands of years. It is not difficult to find out by checking ancient books that our ancestors were far braver than us and had eaten puffer fish long ago. Su Dongpo's evaluation of pufferfish was "it's worth dying for". Of course, the sentence he left behind, "The ground is full of wormwood and asparagus is short, it's the time when pufferfish is about to come in" is even more famous. Earlier than Su Dongpo, during the Spring and Autumn Period and the Warring States Period, the Wu State in what is now Jiangsu had eaten puffer fish. King Wu probably loved puffer fish so much that he named puffer fish after his favorite Xi Shi - calling puffer fish liver "Xi Shi liver" and the pufferfish testis are called "Xi Shi milk". Food, sex, and sex; King Wu was probably the person who combined the two most closely.
2. Back to modern times. Cai Lan has already said everything about the beauty of eating puffer fish. As he said, eating puffer fish is a process that requires learning. From elementary school to university professor, the countless experiences of eating puffer fish that have led to death have transformed into our inner satisfaction and happiness. Wen Jia said in more detail, "Don't chew the pufferfish skin when eating it. Run it on the tip of your tongue once and swallow it. It's very smooth and tender." In the pleasure of being surrounded by high protein.”
3. It is generally known that although puffer fish is delicious, it is highly poisonous. However, finally, the properties of the pufferfish cultured in China are stable and do not produce toxins. They have passed the national aquatic product quality supervision and inspection for 15 consecutive years. The center randomly inspected and found that all products were non-toxic. As a result, their poison control technology obtained a national invention patent, which also cleared the way for the ban on puffer fish to be lifted. People can finally eat puffer fish without any scruples.