Guigang Town is a true mountain town. The road from Chuncheng to Guigang is rugged, with high mountains, cliffs and shoals. It is like a scene of people swimming in the middle of a painting.

Guigang has a developed forestry industry, with dense fir trees and bamboo forests, and abundant water resources. The provincial nature reserve "Baiyong" is located in it.

The unique natural environment has nurtured agricultural products, fish and poultry ingredients with high quality and full flavor. The most representative local fish is "Taipa fish". "Taipa fish" is actually grass carp. Taipa refers to the farming method. A small fish pond is dug next to a river or stream and is cultured using living water. The fish pond looks like Taipa. , so it’s called this.

Start with two-finger-sized fry and feed them no feed, only water plants and leftover grains. When I was a child, I also had a piece of Taipa at home. After school, I would go to the river to cut aquatic plants and scatter a large piece of it on the pond, and the fish would come around and fight for it.

"Taipa fish" are all privately farmed, and everyone consciously abides by local farming standards. The fish must be raised for more than one year, and feed cannot be used. There are not many fish raised in one Taipa fish, only a dozen or twenty fish. In the past, they were only served on the dining table during the Chinese New Year, but now they are also seen at wedding banquets and parties. Before the Spring Festival, all that are sold on the market are whole fish that the pond owners cannot consume at home. fish.

Because the "Taipan fish" is large and weighs more than ten pounds each, the local method is to set up a large pot and stew it over firewood. Chop the fish into large pieces, simply add salt, heat a large pot, add the oil-rich fish intestines and fish oil, stir-fry then add ginger cubes and fish. After the fish is fragrant, add water, tangerine peel and soy sauce. This is not a quick stir-fry, so slow down. It doesn't matter, simmer over medium-low heat until the flavor is absorbed, and finally the fish is cooked with some juice.

The fish belly is tender and smooth, and the meat is chewy. The taste of old fish is not as fresh and sweet as that of small fish, but mellow and thick. In addition to spitting out the fish bones, it will make you feel that you are not eating fish. The taste and texture A bit like aged wagyu, every bite is worth savoring.

"Taipa fish" is the life wisdom evolved by rural people in the hard times, relying on water to draw water. With the urbanization of population and deindustrialization, few people are doing this time-consuming and energy-consuming thing, and most of Taipa has been abandoned or dried up.