Back in the production team days, we were still advanced producers; who would have thought about sustainable development?

Besides, the Yellow River was full of fish, shrimp and other freshwater delicacies back then! Who could have imagined that something like this would happen—extinction?

If you ask me, the bad things all happened in the 80s and 90s, when many people used electricity and blasting to fish.

Dead fish floated belly-up on the surface of the river; they only wanted to sell the big fish for money.

The small fish died in droves, leaving a stench in the river. Coupled with rampant deforestation upstream, the Yellow River dried up more than ten times.

This is the main reason why many rare species have gone extinct. However, the fact that no one paid attention to this issue in those years is also a major reason.

Therefore, the government and the people are now dedicated to protecting the Yellow River and trying to restore its former aquatic resources!

The fishermen along the Yellow River were busy negotiating over two carp, while Chen Hong rushed over and finally picked up her child.

She wasn't late and picked up her child from school. For dinner, she made sweet and sour carp, crispy fried baby fish, and a stew of crucian carp and tofu.

It's said that fish from the Yellow River have a strong muddy and fishy smell, and only a strong-flavored cooking method like braising or sweet and sour can make them taste good.

Actually, that's not the case. Most of the fish in the Yellow River are golden or silvery-white, and their internal organs don't even have a black membrane. Their flesh is particularly tender and has no fishy smell at all.

The mother and son were very satisfied with their dinner. Even Yu Yang, a seaside child who grew up eating seafood, was conquered by the fresh and sweet Yellow River delicacies.

"Mom, no wonder you always talk about the fish in the Yellow River. They are really delicious, a completely different kind of flavor from seafood."

While enjoying the delicious food she had been craving for over a decade, Chen Hong told her son stories from her childhood.