There is such a song in Jinping County: "I don't want to eat in the four seasons, I want to eat fresh fish in the field, I have to eat dried fish, and there are salted fish in the barrel." In addition to showing the hospitality of Jinping County people, this song shows that Yu and salted fish also have an important position in their hearts. Compared with other salted fish in other areas, Yuhe salted fish has the acidity, spicyness and aroma of common kipper, but also has the sweetness of the acid, the spicy does not get angry, the fragrance is fragrant, and the meat is fresh and chewy with toughness. Comfortable and refreshing, one taste, unforgettable.

Speaking of specialties in Guizhou Province, it would be a pity if you missed the Yu and kipper food. Because Yuhe salted fish is not only a specialty of Jinping County, but also very famous throughout Guizhou Province, it is a traditional cuisine of Guizhou Province. The reason why Yuhe salted fish is so popular is that because of its unique craftsmanship and unique taste, Yu and the salted fish taste sweet and sour, moderately hot and sour, good in taste, rich in flavor and rich in flavor. It is a food that people can't resist. I believe that everyone is more curious about how Yu and kipper are made. The first is the production of ketchup fish barrels. The requirements are the size of the fir barrels, which are called “salted barrels” and are made by proprietary carpenters. The salted barrel must be aged and aged, and other wood materials are irreplaceable. Otherwise, the salted taste will be scented by the different trees, and it should be suitable for high, low, large and small. If it is too tall, it will be inadequately ventilated. Storage time can not be guaranteed; if it is too short, it will be ventilated and cold, not pickled, and not fragrant; the bottom has pores to control the temperature and humidity of the kipper. The second is the selection of materials, including the type of salted fish, the size must be considered. Before the autumn harvest, the fish will be caught for one or two days, let the fish vomit the feces in the abdomen, and then cut the fish into the back, soak it in salt for about 3 days, drain the water; then use glutinous rice and chili powder. After mixing the ingredients such as special spices and sweet distilleries, put them in a dark bucket, cover them with appropriate ingredients, and then press them tightly, then put the second layer until the marina is filled with four-fifths. After the completion of the program operation, finally, the top of the pressure can be placed in the dark place, and it can be eaten after 45 days of strict sterilization. However, the real maturity of Yu and kipper is half a year long and two or three years long. Such as Chen Fangjiu, the longer the time, the more delicious the alcohol. During the period of Chen Fang, as time went by, the fragrance from the salted barrels grew stronger and the experienced peasant woman smelled the taste of the kipper. Wait until the maturity period, expose the bucket to take the fish, the salted fish that is bitten by the ingredients, the smell of the nose, the fresh and pure, the meat is reddish, the whole fish is slightly smaller than the original shape, such as a new moisturizing paper, no dripping, no slippery Hands, can not help but tear a corner into the mouth, the original Yu and salted fish, stunned, soothing and refreshing, appetite increased. There are many kinds of yam and kippers, and there are many different ways to eat them. For different people, it is different. Equivalent to young people, Yu and kipper are very good to eat raw, raw chews to eat delicious, refreshing and refreshing, aftertaste aftertaste; and old people and children, then more like to eat fried, sour and refreshing, very Appetizing small meal.

Jinping salted fish quality technical requirements First, protect the name Jinping salted fish. Second, the source of the source from the Jinping salted fish geographical indication protection range of high-backed carp as the main species of carp. Third, the breeding environment 1. Soil pH value of 4.8 ~ 6.8, water quality without pollution, PH value of water 6.0-6.8. 2. When the seedlings are transplanted in the field, the fry are placed, and the fry are naturally eaten in the rice fields. The whole fish is not fed in the growing season to ensure the natural growth of the fry. 4. Raw and auxiliary materials Mainly produced from peppers, glutinous rice or rice, Xiangxinke (including: pepper, Shannai, etc.), rice wine, sweet wine and so on. V. Processing 1. Start-up: The squid that meets the requirements in the paddy field will be removed from the rice field and stocked in clean water for 1-2 days. 2. Cut fish: The fish is cut open from the back, without cutting, and the internal organs are removed. 3. Salting: Apply salt and rice wine to the fish body and place it for more than 3 days. 4. Ingredients: Mix the chili powder, glutinous rice or paste rice (fried to browned rice), sweet distiller's yeast and spices in proportion to form a pickled salt, put it into the fish, and wrap the fish with salt. 5. Marinated in a barrel: the wooden barrel (made of fir grown in the geographical protection range) is washed and drained, and the marinade is placed on the bottom of the barrel, and the fish body is evenly wrapped in the wooden barrel. Marinate a layer of fish, covered with pickles on the top, and add dried ginger leaves or ginger vegetables, seal with a cover, and press the weight to complete. 6. Processing environment: The processing workshop and fermentation workshop should be kept ventilated, dry, clean and cool, and should not be stored in the same warehouse as toxic, harmful, odorous, volatile, corrosive and humid materials. The processing environment temperature is between 10 and 28 °C. Marinated fish can be cooked in a fir barrel for about 50 minutes. 7. Packaging: The inner packaging of the product is vacuum packed. Sixth, quality characteristics 1. Sensory indicators: the fish body is complete, no internal organs, the body is filled with marinade, and a small amount of marinade is attached in vitro. The surface scales are pale yellow and the body is dark red. The taste and flavor have the unique flavor, acidity, sweetness or aroma of Jinping salted fish. 2. Physical and chemical indicators: protein ≥ 10%; fish body weight 50 ~ 500 g, 50 ~ 200g (including 200g) for first-class products, 200 ~ 500g for superior products. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Jinping salted fish production area may apply to the Jinping County Market Supervision Administration of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.