It was created by Super Chef Li Yindou from
Anyang and was collected for the book of Chinese Famous Dishes. The dish
is made by steaming one Yellow River carp (about 1 kilo) with
seasonings and a kind of sauce made from ginger and vinegar. The
ingredients are carefully selected and there are many refined
seasonings. The dish is characterized by its attractive appearance,
pleasant and beautiful color, and tender flesh with fresh soup. It is
also highly nutritious.
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