Steamed Stuffed Carp

Steamed Stuffed Carp

　　Steamed Stuffed Carp: Produced in Dianshui Village, Shapu Town. It has a unique appearance and very small internal organs, and has long been a renowned delicacy of Lingnan. The best way to cook it is by steaming — simply slice the fish into two fillets, clean them, leave the scales on, and do not add oil. Sprinkle with a small amount of salt and chopped scallions, then steam. Once cooked, a generous amount of clear white oil will seep out, and it is ready to eat. Its flavor is exquisite. It was offered as a tribute during the Qing Dynasty. Empress Dowager Cixi once bestowed a golden plaque upon it.