Zhouhe carp has the unique features of a small head, pointed snout, and slender physique that is grayish-green on the back and green all around. It has the appearance of a grass carp when viewed from above and a dragon from the side, featuring golden scales and an ochre-colored tail. The flesh of Zhouhe carp is compact, chewy, smooth and delicious, with more than 15 percent crude protein and less than 2 percent crude fat.

According to the record, whenever Emperor Qianlong of the Qing Dynasty was at the Taohuasi Imperial Palace, he never failed to ride up the river in a boat to enjoy the scenery, listen to the myriad of birds, and enjoy delicacies from the river. The Zhouhe carp alone could be prepared by the imperial chef in over 20 ways, including braised with soy sauce, steamed, sweet and sour, boiled, roasted, made into meatballs and deep fried, and pan fried fillets. The fish are at their plumpest in deep autumn. “Braised carp”, a signature Ji County Zhouhe carp dish cooked with bamboo shoots, is bright in color and makes your mouth water just looking at it. The texture of the meat is smooth and supple, and it leaves a strong, wonderful aftertaste. (Courtesy of the IP Protection Department of CNIPA)