The anchovy is also called Osmanthus fragrans and Mandarin eel. The anchovy is the most precious fish in "three flowers and five lures". Osmanthus fragrans is a kind of precious freshwater fish in the world. It is famous for its delicate flesh, rich and delicious, fearless interior and few thorns, so it is the top grade of fish species. Li Shizhen, a medical scientist in the Ming Dynasty, praised Mandarin eel as "dolphin", meaning that it tasted delicious like puffer fish. Others liken it to the dragon meat in the sky, which shows that the flavor of eel is really extraordinary. Siniperca chuatsi, along with the Yellow River carp, Songjiang four-gill perch and Xingkai Lake white fish, is also known as Chinas "four famous freshwater fish". Siniperca chuatsi, also known as Carassius auratus, has delicate flesh, rich and delicious, fearless interior and few thorns. Li Shizhen, a medical scientist in Ming Dynasty, praised it as "capybara". It means that it tastes as delicious as puffer fish; others compare it to dragon meat in the sky, which shows that eel tastes really extraordinary. So eel has always been regarded as the best food in fish and feast.
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