This dish is called "fish", also called "live fish", which is a traditional famous dish in China. It is said to be very delicious. In the cooking process, the chef wraps the fish head with a wet towel, and the fish body is soaked in boiling oil and fried, and then poured with juice, so that the fish body is cooked and the fish head can breathe. The production of "calling fish" mostly uses pomfret or carp with strong vitality.

The main points of this dish are "three quick and one refined". The three quick are: First, the processing is fast, no matter how to scale, viscera and five internal organs are removed, the cutting knives on both sides of the fish should be fast and clean; Second, cooking should be fast, and hanging paste, frying and boiling juice must be agile and coordinated; The third is to serve food quickly, that is, to serve food quickly, which requires skilled knife skills and superb cooking skills. Cooking live fish with sweet and sour method, soaking live fish in paste, and quickly frying in hot oil until cooked; At the same time, mix the sweet and sour juice and pour it on the fish or table.