Carassius Auratus
There are many extensive and luxurious preparations for this fish in Chinese cuisine. For example, it can be found in the Shanghainese dish congshao jiyu (蔥燒鯽魚, lit. scallion-cooked crucian carp), which requires long hours for preparation since the fish needs to be soaked in vinegar, and then deep-fried, stewed for a long prolonged period, and cooled to make the fish tender enough to consume together with all its bones.[3] Also, the Chinese crucian is used to make soup with tofu, which the Chinese believe to benefit women in the postpartum period.[citation needed].
There are several Japanese crucians, collectively called funa
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
Carassius Auratus
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