[Ingredient]Taihu wild whitewater fish

[Method] After cutting and washing, cut the back of the fish for eight times evenly. Marinate with green onion, ginger, salt, and local rice wine for 2-3 hours. Wash the fish and put it in the dish. Add chicken oil, local vegetable oil, ginger slices and steam for 6-7 minutes. Then take it out and sprinkle with chopped green onion.

[Features]The meat is delicate, smooth and tender, and the soup is delicious. Wuzhen used to have abundant fish, but in recent years the number of fish has been decreasing. Generally, whitewater fish can easily die after being caught. But once preserved appropriately, the fresh taste remains unchanged. If you have a live whitewater fish, don't miss the opportunity! Bring it to a restaurant and enjoy its fresh and original flavor.

Of course, roasted whitewater fish or whitewater fish cooked with chopped pepper are also rare delicacies. Some restaurants would have it steamed after pickled with salt, which also features a unique flavor.

Reminder: although the fish meat is delicious and tender, it has many spines. Be careful when eating it