Three Ways to Cook Bighead Carp

Three Ways to Cook Bighead Carp

　　Three Ways to Cook Bighead Carp

　　Locally famous, the “Three Ways to Cook Bighead Carp” (Bighead carp, commonly known as “big-headed fish,” is also referred to locally as “chong fish”). The so-called “three ways” refer to cooking different parts of the fish using three distinct methods: the fish head is steamed with ginger, scallions, and fermented black bean sauce, resulting in a delicious flavor; the fish bones and belly are simmered with ginger and garlic to preserve their original taste; the remaining fish meat is made into a fish soup, locally called “fish paste porridge,” which has a smooth and savory texture.