This dish is based on live fish and carp from Taihu Lake. Because people in China seldom eat raw food, the foods eaten raw in China's recipes, such as live grilled shrimp, drunken crab and white skin, have a short history and are difficult to popularize. This live fish with eight treasures is also one of the dishes that are difficult to promote and accept, because after this dish is served, you will see that the carp on the plate is still opening and closing the fish's mouth and breathing more and more rapidly.

The practice of live fish with eight treasures

The cooking time of Bazhen live fish is very short, and the requirements for ingredients are very high. The carp just fished out of Taihu Lake must be alive. As soon as the chef gets the live carp, he must scrape the fish clean, remove the gills and viscera, then cut several holes in the fish, wrap the fish head in a towel and scald it in the oil pan for four times. After frying the live fish, put it on a plate and pour a special layer of sweet and sour sauce on it, including several tails.

If you want to "live", the chef must be well trained. Fish is a good cooking ingredient. Four rounds is enough to fry the fish, but the head is still alive. Because of the nerve reflex, the fish mouth and gills are still opening and closing, which looks like a fish is still alive.