Detailed introduction:
Carp gets its name from the cross pattern on its scales. The body is fat and the meat is tender.
Produced in freshwater rivers, lakes and ponds across China. It is produced all year round, but the fattest ones are produced in February and March.
The carp is in the shape of a willow leaf, with a slightly raised back, whiskers and scales on its mouth.Large and tight, with complete and typical fins, more flesh and fewer spines. According to different growing waters, carp can be divided into river carp, river carp and pond carp. The body color of river carp is golden with metallic luster, the breast and tail fin are reddish, the meat is crisp and tender, delicious and of the best quality; the scales of river carp are all white, the body is fat, the tail is bald, the meat is doughy, and the meat is slightly sour; Pond carp has blue and black scales and hard spines. The earthy flavor is stronger, but the meat is more tender.
Carp has a plump and beautiful body, and its meat is tender and delicious. It is a familiar aquatic product that people like to eat every day. During festivals and festivals, it is indispensable on the dining table. It means "more than enough every year" and "fish leaping over the dragon's gate" to add to the festive atmosphere. Food review:

Common fish that is high in protein and low in fat is rich in potassium and phosphorus and can be eaten in moderation when losing weight.

Nutritional value:

1. The protein of carp is not only high in content, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply the human body with essential amino acids, minerals, vitamin A and vitamin D;< br/>

1. The fat in carp is mostly unsaturated fatty acid, which can effectively lower cholesterol and prevent and treat arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life. Nutrition Encyclopedia: