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Dried Mingtai Fish Introduction

Chinese Name: 干明太鱼 (Gān Míngtàiyú)

English Name: Dried Mingtai Fish (Note: "Mingtai" is the transliteration of the Chinese name for this fish. It may not be familiar to all English speakers, so further explanation or clarification may be needed in international communication.)

Classification: Seafood Dried Goods, Home-style Dishes

Taste: Salty, Sour, Spicy (The taste can vary depending on the cooking method.)

Main Ingredients: Mingtai Fish (Theragra chalcogramma, also known as Yellowtail Flounder)

Production Process:

Dried Mingtai Fish is made by drying fresh Mingtai Fish (Theragra chalcogramma) after salting. This method helps to prolong the shelf life of the fish and gives it a unique taste and texture.

Characteristics:

1. It has a tough texture and is a delicious dish during autumn and winter.
2. It is high in protein and low in fat, making it a nutritious food.
3. It can be used as a main ingredient or a garnish in various cooking methods.

Eating Methods:

1. Soaking and Cooking: Soak the dried Mingtai Fish in cold water for a period of time until it softens. Then tear it into strips and use it for stir-frying, stewing soup, or salad.
2. Direct Eating: In Yanbian, Jilin, people like to wash the dried Mingtai Fish, hang it outside to freeze-dry, and then peel off the fish skin, wrap it with special rice, steam it, and eat it with Sauce. It has a unique taste.
3. Grilling: Brush the dried Mingtai Fish with Seasoning and grill it until it curls slightly. It has a crispy texture.
4. Mixing with Rice and Noodles: In Japan and Korea, dried Mingtai Fish is often used for mixing with rice and noodles, adding the delicious taste of seafood to the meals.

Nutritional Value:

Dried Mingtai Fish is rich in protein, vitamins, and minerals, which helps to supplement the human body's required nutrients. At the same time, due to its low-fat characteristics, it is also suitable as part of a healthy diet.