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Dongping pickled fish


Dongping pickled fish is a traditional well-known dish which originated from the town of Zhoucheng. According to historical records and legends, it dates from the year of 1695 and has gone through more than 300 years. In Zhoucheng’s history, several families: Nie, Xie, Zhao, Wang, etc. are famous for making pickled fish, among whom the Nie family is commonly believed to be the best among them. Well-cooked pickled fish keeps its body complete with soft meat and tender bones. It smells fragrant without fish-odor and tastes greasy but not too fatty. Thus, the inexpensive delicacy is particularly popular among ordinary people, especially those who did physical labor or small businesses in the past. When they earned a favorable amount of money, they used to buy some liquor and a pack of pickled fish (The pickled fish used to be wrapped into a package with lotus leaf). With a bowl containing the liquor in one hand and the pickled fish in the other, they squatted down before the restaurant, drinking, eating, chatting and even singing operas when they felt enormously joyful. When they failed to earn money, they also used to get some liquor on credit and a pack of pickled fish, squatting down there and drinking and eating to relieve themselves of sorrows.

The pickled fish has abundant micronutrients and mineral substances: calcium, phosphorus, iodine, zinc, selenium, etc. It can accelerate the absorption of calcium and strengthen our body to eat the dish regularly. The dish, which is convenient and sanitary, is believed to be the top choice of family dinner, picnic and giving presents. “The pickled fish reminds me of my hometown.” is the high praise that overseas Chinese hold for the famous dish of their hometown.