Wenzhou Yueqing's first "Zimei Fish Season" opens with tasting of various methods attracting nearly 10,000 tourists

China News Service, Wenzhou, October 3 (Zhang Yicong) "I didn't expect that one plum fish can be eaten in four ways, and each one is more surprising than the last!" On the 3rd, the "Ouchaoli" cultural and tourism district in Liushi Town, Yueqing City, Wenzhou, Zhejiang was overflowing with the smell of fish. Reim, a Moroccan friend who has been in Wenzhou for more than a year, tasted the fresh fish at the first "Plum Plum Fish Season" and felt that his trip was worthwhile.

On the 2nd, the first "Zimei Fish Season" in Liushi Town was held. Photo provided by the organizer

Plum fish, named after the plums migrate when they are ripe, has tender and sweet meat and is a classic banquet seafood along the southeastern coast of Zhejiang. September to October every year is the "best tasting period" for plum fish. This event relies on the local fishing and farming culture to set up diverse business formats such as food tastings, artistic performances, and leisure markets to create a "food and tourism economy" destination with special features during the National Day holiday.

In fact, using fish as a medium to promote the diversified development of the cultural tourism economy has long become a "speciality" of this coastal town. Different from the 100-table banquet format of the previous local "Manta Ray Carnival", this year's "Meiyu Season" focuses on the waterfront art atmosphere, with golden autumn as the main tone, linking local specialties such as plum fish and large yellow croaker with images of harvest.

The fish feast became the core part of this event. The chef of the banquet said that the main dish of plum fish adopts the "one fish and four eating" method: steaming to taste the original umami, fish soup with soy noodles to taste, steamed hibiscus fish fillets tender and smooth in the mouth, and salt and pepper fried fish to finish with a salty aroma. The four flavors are layered in layers, which is very particular.

A fish feast is a taste of local culture. Mr. Zheng, a long-time local diner, said that the banquet follows local traditional food customs. The Wenzhou large yellow croaker that is the finale has an exclusive serving etiquette: the fish head faces the most respected elder at the table, and the elder uses the chopsticks first; one side of the fish is eaten without turning it over, and the fish bones are removed before eating the other side, which means peace and smoothness. In addition, Yueqing specialties such as saltwater nine-section shrimp, steamed local giant cockroach, and river crab fried rice cake were also served one after another.

On the 2nd, after trying fresh plum fish, tourists watched the "Tiannu Scattering Flowers" light and shadow show at night. Photo provided by the organizer

After night falls, the themed lanterns on Ouchao Lake light up, prompting more nighttime businesses to open simultaneously. The "Goddess Scattering Flowers" light and shadow performance premiered in Yueqing. The performers flew in the air and their gauze clothes flowed in the light and shadow, which attracted tourists' surprise. Songs were performed on the lakeside stage one after another, and the Xunxian Market on the other side of the block gathered more than 30 food stalls scattered along the river. Visitors "eat" along the way and immersed themselves in the fireworks of the old street.

Starting from October 1st, this "Zimei Fish Season" lasted for three days. On the first day alone, it attracted nearly 10,000 tourists to come and experience fresh food. While enriching the cultural and tourism supply during the National Day holiday, it also added a touch of Yueqing characteristics to the world of Wenzhou gourmet food (End)