Crucian Carp (Ji Yu)
お乳が出る魔法のスープ！？真っ白な「フナのポタージュ」
Description
Same as JP crucian carp, but highly valued as a symbol of 'nourishment' in China. Bony and hard to eat meat, but searing then boiling creates a 'milk-white' soup. Medically boosts breast milk production; an essential for Chinese pregnant women.
Classification: Everyone, Ingredient, Freshwater Fish, Crucian Carp, Ji Yu, For Soup, Medicinal, Postpartum Care, Milky
Shops selling Crucian Carp (Ji Yu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Crucian Carp(Fresh)
Instructions
- [Typical Uses]
- [Ji Yu Dou Fu Tang (Milky Fish & Tofu Soup)]: Sear a whole Crucian Carp, add water, and boil until white. Add tofu and season with salt only.
- [Cong Su Ji Yu]: Braise with massive scallions and vinegar until bones soften.
Learn more Substitutes, pairings, tips
Key spices
Creamy、rich fish broth as it looks. Meat is sweet but very bony
Substitutes at Japanese supermarkets
(Substitute the vibe with Sea Bream bone broth)
Pairing
Tofu / Ginger / Scallion / White Pepper
Trivia
If a menu says 'Nai Tang' (Milk Soup), it contains no milk, but premium broth turned white by boiling fish like Crucian Carp on high.
Eating tips & etiquette
A health soup loved by all ages, sometimes jokingly said to make up half a Chinese body. The white broth is an emulsion of fish fat and protein—a block of nutrition.
Allergen
Seafood