Several names of yellow spicy Ding

The other names of yellow spicy diced fish were yellow catfish, yellow stickleback fish, yellow bone fish, anggong, yellow guzi, yellow sand ancient, yellow horn ding, thorn yellow gu, ga fish, ga ya zi, and so on.

The scientific name of yellow spicy diced fish was yellow catfish.

Yellow spicy Ding was a very popular delicacy, and people's love for it was beyond words. There were many ways to cook Yellow Spicy Dice. It could be stewed, fried, boiled, fried, and so on. Each method had its own unique taste and flavor. The yellow spicy diced meat was tender and delicious. It also had high nutritional value and was rich in vitamins and minerals. However, the taste and texture of the yellow spicy diced was also related to the cooking method and the combination of condiments. The correct cooking method could make the yellow spicy dices more tender and tasty, while the wrong cooking method could cause the fishy smell to be too strong. Therefore, if one mastered the correct cooking techniques, yellow spicy Ding would definitely be a delicious dish.

The name " Yellow Spicy Ding " came from the fact that the fish's bones would hurt the fisherman's hands, so it was called " Ding ". The yellow spiciness was because the yellow spicy Dingyu was yellow and spicy. Yellow spicy diced fish, also known as yellow catfish, was a common freshwater fish. The name " Yellow Spicy Ding " came from the word " Ding " in oracle bone inscriptions, which meant nail and represented the bones on the Yellow Spicy Ding Fish.

Yellow Spicy Dings usually chose to live in calm waters or slow-flowing shallows in the river, where the water was clear and the bottom was gravel or sand. They would also dig a pit about 10 centimeters deep in the riverbed and use stones or branches to form a nest. In addition, Yellow Spicy Dings also liked to look for food in places with overgrown water and grass.

Yellow Spicy Dice was a specialty of Xinjin County, Chengdu, Sichuan Province.

Yellow spicy Ding had many effects and effects. First of all, yellow spicy Ding was rich in potassium, which could promote the discharge of excess Na in the body, improve water metabolism, achieve the purpose of diuretics and swelling, and help to improve the phenomenon of poor urine and body swelling. Secondly, yellow spicy diced meat was rich in calcium and protein. Eating it in appropriate amounts could supplement calcium and protein for the body, effectively increasing bone density, strengthening bones, and preventing diabetes. In addition, the fatty acid in yellow spicy diced was good for brain and retina development. It could improve brain function, promote intellectual development, and prevent mental decline in the elderly. Huang Lading also had anti-inflammatory, painkiller, anti-inflammatory, blood lipid-lowering and blood pressure lowering effects. However, pregnant women and lactational women, as well as those with liver and kidney incompetence, should be used with caution. In addition, patients with chronic diseases, patients with breast bronchial asthma, and patients with lumbar vertebrae should also avoid eating or eat yellow spicy Ding cautiously.

Yellow spicy Ding was the name of the Sichuan region.

The scientific name of yellow spicy diced fish was yellow catfish.

Huang Lading was also known as Pelteobagrus, Huang Gucong, Huang Yatou, Wenggong Fish, Steel Needle, Ge Ai, Zhi Ge Ai, Huang Ci Gong, Ge A, Ge Ading, Huang Lading, Gaya, Angling Thorny Fish, Yellowfin Fish, Three-spear Fish, Huang Gu Di, Huang Ya Gang, Wang Ya, Huang Gaya, Thorny Geba Fish, Thorny Yellow Gu, Yellow Jiao, Wang Ya Fish, Mao Loach, Yellow Bone, and many other names.