New Year’s Day Fishing at Nandu River: The Side Dishes Are *Chef’s Kiss*!

Let’s cut to the chase: I’ve been itching to fish since I moved to Meilan a month ago. Back in Xiuying, I could hit a black pit for 3 hours almost daily—no questions asked. But here? Total newbie. The only spots I know are Meishe River and Nandu River. So when New Year’s Day rolled around, my hands were practically twitching. I had to go. Even if it meant testing the waters (literally) at a spot I’d never fished before.

Pre-Fishing Prep: Gear, Bait, and a Quick Breakfast

First things first: gear check. I grabbed my 3.6m rod, 1.5lb mainline, 1.0lb leader, and size 6 white sleeve hooks. Bait? The “old three” mix—you know, the go-to that every angler swears by. I ate a quick breakfast (no time for fancy stuff; fish wait for no one) and hit the road at 9 AM. By 10 AM, I was at Nandu River.

Wait, Where Is Everyone?

Here’s the thing: I’d heard Nandu River gets packed on weekends. But New Year’s Day? Only two other anglers were there. Red flag, right? I thought, “Maybe the fish aren’t biting today.” But I’d already driven out, so I shrugged and set up my spot. No turning back now.

The Fishing Grind: Tangles, Tangles, and More Tangles

By 10:15 AM, I was fully set up: bait mixed, bottom found, float adjusted. Ready to go. And then… nothing. 40 minutes of staring at a float bobbing in the wind and waves. Nada. Zilch. I was this close to packing up when I thought, “What if I cast half a meter outside the left side of my spot?”

First Bite: A Near-Disaster

Boom. A sharp drop. I lifted the rod. The fish fought back—hard. It was so strong it almost pulled the rod out of my hands. I yelled (probably something unprintable) and scrambled for my slack line. But before I could get a good grip, the line snapped. *Sigh*. Lesson learned: always have that slack line ready before you even cast.

Finally, a Catch! (And Then More Chaos)

I re-rigged, cast again, and this time? Success! I landed my first fish of the day. [Insert image: /images/fishingdiaries&stories/oefjh43o13g1504.jpg] Let’s be real—this is why we do this, right? The rush of reeling in a fish, even a small one, is unbeatable.

But the chaos didn’t stop there. Over the next few hours:

• I hooked a fish that fought for over a minute… only to slip free right as I was about to net it.
• Another one? I lifted the rod, it tugged so hard I threw the slack line—only to watch it wrap around my rod holder. Gone.

I was this close to muttering to myself (okay, I *did* mutter to myself). But hey, fishing isn’t just about catching—sometimes it’s about the stories you tell later. Right? (Please tell me that’s right.)

Midday Action: The “Fund Fish” (Or Whatever They’re Called)

Around 2 PM, I got another sharp drop. [Insert image: /images/fishingdiaries&stories/qo3ej3yojex1505.jpg] This time, I didn’t mess up. I landed a decent-sized fish, and then—wait, is that a run? I cast again, and another one hit. Then another. I’m not sure if it was high tide or just a lucky spot, but I caught four of these “fund fish” (or maybe “golden valley fish”? I’m still not sure). [Insert image: /images/fishingdiaries&stories/1fdujskfopu1506.jpg] They were small, but they were *catchable*. That’s all that matters.

Wrap-Up: When the Current Gets Too Much

By 4:30 PM, the current was so strong I could barely keep my bait in one spot. I packed up my gear, loaded the fish into a bucket, and headed home. Total catch? Not huge, but enough to make a meal. [Insert image: /images/fishingdiaries&stories/iktynhnaeca1507.jpg] [Insert image: /images/fishingdiaries&stories/0qrkfqn3emr1508.jpg] And let’s be honest—after 6 hours of fishing, I was ready to cook.

From Catch to Kitchen: The *Real* Star of the Show

Let’s talk about the real reason we fish: the food. Last time I cooked fresh fish, someone said my house smelled like fish. But this time? I had a plan. First, I cleaned the fish—no small bones, easy to cut. [Insert image: /images/fishingdiaries&stories/4rp1ecswm3f1509.jpg]

Cooking Time: Spices, Spices, and More Spices

I chopped, marinated, and fried. Then? The good stuff: ginger, garlic, pickled peppers, green onions, Sichuan peppercorns, thirteen-spice powder, five-spice powder, oyster sauce, salt, chicken bouillon, and a drizzle of Sichuan peppercorn oil. [Insert image: /images/fishingdiaries&stories/eks1wqncybm1510.jpg] [Insert image: /images/fishingdiaries&stories/azn3felchj01511.jpg] The kitchen smelled *divine*. I paired it with a half-pound of Erguotou (standard for any fishing trip, if you ask me). Why? Because after 6 hours of fishing, cleaning, and cooking, you deserve a drink.

Looking Ahead: New Spots and New Friends

So, what’s next? I’m still on the hunt for:

• Tulyn (a type of fish—super tasty, no bones)
• Crucian carp (for green onion crucian carp, dry-fried, or sweet and sour—yes, all of them)

If you’ve got a spot for either, hit me up! I’m always down to fish with new people. And if not? Well, I’ll keep exploring Meilan until I find them. Either way, I’m already counting down to my next trip.

Oh, and one last thing: I haven’t eaten the Meishe River fish yet (some say it’s a “stinky ditch,” some say it’s fine). I’ll stick to Nandu River for now—better safe than sorry. But hey, if you’ve tried Meishe River fish and lived to tell the tale, let me know. I’m curious.