Procypris merus is a bright dark color carp species, namely, black carp, mainly in Quanzhou county area in paddy field farming, listed by feeding water grass flower, fish with grass flower fragrance named Procypris merus. Procypris merus mixed food, fast growth, strong reproductive capacity, thorn less meat, meat quality is delicate, soft bone without fishy smell, the protein content is high, the general weight 50-250 grams.
Quanzhou County Procypris merus is it with the acid water, salt, cooked, put the drying on the fire, eat lobster sauce, garlic, put ginger, add chili powder -- spicy salty appropriate, delicious and clinking, can be called "a way of South of the Five Ridges". The summer harvest season listed Procypris merus, is a famous native products in Guilin of Quanzhou City, Xingan County, Guanyang. Cooking Procypris merus, only the gallbladder removed, do not have to remove the intestines, braised, soup can, Qi Hong assail the nostrils, mouth watering, after eating memorable. It can be equipped with spices cooked baked and fried, is a sweet, crisp, sweet drinking jiapin. Guilin Wo fish taste delicious, our country started in the Tang Dynasty to Qing Dynasty emperors ordered some feeding, every year to pay tribute to the Royal family. Like Phoenix TV Xing Sheng presided over the private kitchens and Shanghai East is broadband lifestyle every night seven thirty popularity Food shows friends knew making Guilin Procypris merus, cook fish to use some seasonings to catch flavor, mouth to mention fish sauce.
Guangxi have a saying, eat fish sauce, equals to vietnam. Guangxi flavor dishes with fish sauce may not take offence. Wo fish eat a wide variety. But only put it "drying" dry, they don't have a flavor. Quanzhou people like the "grass flower dried fish" in the boiling and steaming of slightly soaked with warm water, with lobster sauce, pepper, with white wine, monosodium glutamate, on the iron pot. Better is waiting for the meal to be cooked, put rice steaming. At the table, is really a piece of rice fish flowers. The meat is delicate, soft, spicy fish.
禾花鱼是一种体色乌黑透亮的鲤鱼品种，即乌鲤，主要在全州县一带稻田中养殖，因采食落水禾花后上市，鱼肉具有禾花香味而得名禾花鱼。禾花鱼食性杂、生长快、繁殖能力强，刺少肉多，肉质细嫩，骨软无腥味，蛋白质含量高，一般体重在50-250克。
    全州县的禾花鱼是把它用酸水、盐煮过，放在火炉上烘干，吃时放豆豉、蒜、姜，加上辣椒粉——咸辣适宜，味鲜无比，堪称“岭南一绝”。夏季收季节上市的禾花 鱼，是桂林市全州、兴安、灌阳等县有名的土特产。烹食禾花鱼，只须把其胆取出，不必除去内脏，黄焖、煮汤均可，奇香扑鼻，令人垂涎，食后令人难忘。它还可 配上香料煮熟焙干后再用油炸一下，就成了又香、又脆、又甜的饮酒佳品。桂林禾花鱼味道鲜美，我国在唐代已开始饲养，清代一些皇帝曾勒令每年要将其进贡给皇 室。喜欢看凤凰卫视沈星主持的美女私房菜和上海东方宽频生活时尚每晚七点半人气美食节目的朋友就知道桂林禾花鱼的制作，厨师说鱼要先用些调味料来抓味，口 中提及鱼露。
    广西有这样的说法，吃了鱼露，就等于去过越南。广西风味菜里用鱼露也许就不见怪了。禾花鱼吃法多种多样。但只有把它“烘”干，才别有一番风味。全州人喜欢 将“禾花干鱼仔”在煮和蒸前稍用温水浸泡，佐以豆豉、辣椒粉，配以白酒、味精、放在铁锅里煮。更佳的是待饭要熟时，放到饭上蒸。端上桌来，真是一片稻米鱼 花香。其肉质细腻，鱼刺松软、味道浓厚。]