Creamy Crucian Carp
Creamy Crucian Carp was originally a famous dish served on boats in Wuxi during the early Republic of China. The preparation involves gutting, scaling, and cleaning a live crucian carp, then pan-frying it until golden brown on both sides. Next, chicken broth and cold water are added to the pan, and the mixture is brought to a boil, resulting in a milky white soup. The dish has a rich flavor without being greasy, and the fish meat is tender and delicious. (Wuxi)
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