Steamed White Fish

Steamed White Fish

　　Steamed White Fish is one of the famous dishes of Jilin. The water of the Songhua River is sweet and delicious, renowned far and wide. Since ancient times, fishermen along the Songhua River have been cooking white fish in the river water to entertain visiting relatives and friends, a story that has been passed down as a pleasant tale. Later, through the dedicated efforts of master chefs, the dish Steamed Songhua River White Fish was finally created and featured on imperial banquet tables. During the Qing Dynasty, Songhua River white fish was once listed as a tribute. There are two ways to prepare steamed white fish: for high-end banquets, the focus is on savoring the broth to enjoy its fresh juice, with the fish being delicate and free from overly salty or bland flavors; the other method emphasizes eating the fish itself, allowing the broth to permeate the fish during steaming, which falls under the steaming technique. Both methods require the use of live fish.