Taihu Lake, one of the five largest fresh water lakes in China, spans Jiangsu and Zhejiang province, with a vast lake area, mild and humid climate and abundant aquatic products. Taihu whitebait, a freshwater fish growing in Taihu Lake, is about 7 to 10 centimeters long. It is shaped like a jade hairpin, delicate and transparent, and has a color like silver, hence, it is called whitebait.
Taihu Lake whitebait has a long history. As early as more than 1,000 years ago, Taihu lake was rich in whitebait. For more than 300 years, whitebait was listed as a tribute and was called “the three treasures of Taihu Lake” together with white shrimp and white fish.
Taihu Lake whitebait is slender and white as silver, with dense and boneless meat and delicious taste. It is known as the queen of fish. It’s fishing season for whitebait from the end of May to the beginning of June and the end of September to the beginning of October each year. The fish are boneless, transparent and is white when cooked. The small one is just like a toothpick and the big one can be compared to the little finger.
Whitebait is rich in nutrition, delicate in meat quality, white, fresh and tender, without scales, fishbones, bones, intestines or fishy smell, and contains various nutritional ingredients. The dried whitebait made by insolation has long lasting color, smell and taste. Whitebait can be cooked into various famous dishes, such as fried whitebait with scrambled eggs, dried whitebait, whitebait soup, whitebait spring rolls with whitebait balls, wonton with whitebait, etc., which are all fresh lake delicacies with different flavors.
