Yongnian Crispy Fish

Yongnian Crispy Fish

　　It is unknown when it originated. During the Republican era, crispy fish became a popular dish sold in restaurants and was always in high demand. When eating fish, people's biggest concern was getting fish bones stuck in their throats. It is said that a certain chef invented a cooking method where even the largest fish bones become tender and soft, while the shape of the fish remains intact as if untouched, and the taste of the fish meat is delicious.

　　 In 1961, when Chairman Mao visited Handan, Chef Xiao from the local committee canteen prepared two types of crispy fish. After tasting them, Chairman Mao spoke highly of them, praising them endlessly. He remarked that fish bones are among the richest sources of phosphorus and calcium, and it was a great pity to waste them in the past. Now they had been turned into a tasty food that could be absorbed by the body. Even delicacies from mountains and seas couldn’t compare in nutritional value. He then asked his accompanying chef to stay in Handan to learn the technique of making crispy fish.

　　 When news spread that Chairman Mao’s chef could make crispy fish, it caused quite a stir in Beijing and soon became widely known. For a time, dining in Beijing without Yongnian Crispy Fish on the table felt as incomplete as cooking without salt or painting a bird without adding the eyes. It is said that many distinguished foreign guests also sent their chefs to Beijing specifically to learn the technique of making crispy fish.