Jiyang Crispy Fish

Jiyang Crispy Fish

　　Crispy Fish

　　　　Jiyang’s crispy fish is a representative dish of the area’s freshwater delicacies, renowned both domestically and internationally under the name “Shao-style Crispy Fish.” The origins of “Shao-style Crispy Fish” date back to the 16th year of Emperor Qianlong’s reign, when it gained fame after being served at Baima Lake in Shangyu. The story behind “Shao-style Crispy Fish” is one of legend. An ordinary grass carp, through secret knife skills, deep-frying techniques, and seasoning, is transformed into a dish that is fragrant on the outside, tender on the inside, deliciously crispy, sweet and salty, and rich in aroma—leaving many amazed and craving more. “Shao-style Crispy Fish” is rich in protein, fat, vitamins, nucleic acids, and trace elements such as potassium, sodium, magnesium, zinc, selenium, and iodine. Combined with various nourishing seasonings in the broth, it is believed to have anti-aging and anti-cancer benefits. “Shao-style Crispy Fish” serves both as an excellent drinking accompaniment and a delightful snack. It is famed for its golden-yellow color, appealing aroma and taste, tender and crispy bones, juicy and refreshing meat, and its ability to remain delicious even after multiple bites. Additionally, it can be prepared in a variety of flavors—salty, sweet, fresh, numbing, or spicy—to satisfy all kinds of taste preferences.