Jinxi's aquatic delicacies to enjoy in spring days

A common way to cook the fish in Jinxi is to fry them until the skin is crispy, while making sure the meat is still tender. The dish is then seasoned with spiced salt.

Locals fry the Rhodeus sinensis fish until the skin is crispy and the meat remains tender, before being seasoned with spiced salt. [Photo from WeChat account jinxiguzhen]

Clam meat contains a high level of protein, calcium and phosphine. It is thought to help regulate body temperature. Clams are the most succulent in March and April, and are definitely worth a specially-planned trip to the water town during this time of year.

Clams are typically cooked with tofu, potherb mustard and leek in the town. Clams are the most delicious when cooked with tofu. The clam meat has a smooth texture and the tofu tastes tender.

Clams are considered to taste best when coupled alongside tofu. [Photo from WeChat account jinxiguzhen]

Corbicula largillierti is a small-sized freshwater bivalve mollusk. In Jinxi, it is called hei xian (black clam) because of its black shells. It is said to have an effect on liver diseases and high blood pressure. Local residents use the clam meat to cook white soup, adding only salt and pepper.

Black clam is said to have an effect on curing liver diseases and high blood pressure. It also has a delicious taste, cooked simply with salt and pepper. [Photo from WeChat account jinxiguzhen]

According to locals, snails taste best in early April. Snails eaten at this time are compared to goose meat, which is the most-praised food in southern China. However, snails can also be harvested in March.

The Jinxi way to cook snails is to have them thoroughly washed, sautéed with assorted spices in a wok until it is full of juice secreted from the snail meat.

A dish of snails soaked in its own juice. [Photo from WeChat account jinxiguzhen]