Stir-Fried Fish

Stir-Fried Fish

　　is a local specialty dish first created by the Ming Dynasty chef Ling. When Wang Shouren served as the regional inspector in Ganzhou, he hired Chef Ling to cook for him. Learning that Wang loved fish, Ling often varied the cooking methods and flavors to showcase his culinary skills, which greatly impressed Wang. On one occasion, Ling stir-fried the fish with vinegar, creating a unique flavor. Wang was so pleased after tasting it that he called Ling over and asked what the dish was called. Ling had a sudden inspiration, thinking that it was fish stir-fried with "little wine" (in Ganzhou, vinegar is commonly referred to as "little wine"), so why not call it "Stir-Fried Fish"? He then casually replied, "Stir-Fried Fish," and the dish has been known by that name ever since. Stir-Fried Fish is made with fresh grass carp, with the head and tail removed and the fish cut into chunks. It is cooked with seasonings such as ginger, scallions, red chili, little wine (vinegar), soy sauce, and rice wine. The dish features a golden color, tender and smooth taste, with a slight hint of vinegar aroma. It is beloved not only by locals but also enjoyed by overseas Chinese returning home who consider trying "Stir-Fried Fish" a must. (Ganzhou)