The so-called "three white Lake Taihu", refers to the Lake Taihu produced in the lake of the treasures: silverfish, white fish, white shrimp; because of the appearance of the three are all crystalline snow-white color and won the name. It is not an exaggeration to say that the "three whites of Taihu Lake" are spring delicacies, and these "three whites" are the most abundant when they are made from March to May.
The silverfish is as slender as a jade hairpin, round and transparent, "not more than three inches long, bright and glittering color like silver"; "Yuyuan" adopts Cantonese cuisine to prepare this "silverfish fried egg angle". Yuyuan uses Cantonese cooking techniques to create this "Silverfish Pan-fried Egg Corner", and adds bacon bits and chopped scallions to make the dish even more mouth-watering. The silverfish itself is tender and plump, and the mellow flavor of the bacon and the sweetness of the egg make it even more tender.
The whitefish is tender and fatty, with a pure flavor, and is the best of all fish. Try the white fish steamed in the old-fashioned way with wine at Yuyuan, which has a unique flavor. In order to make the dish more refreshing, it is steamed with the juice extracted from the wine, which gives it a light flavor and a slightly intoxicated feeling. It is also rich in nutrients, which makes it especially suitable for women. The whole dish is full of green onion and golden ginger, which makes the dish so refreshingly silvery and glittery. The best part of the dish is the belly of the fish, which is the most flavorful and rich. Alternatively, try the Western-style whitefish in teriyaki sauce. The slightly marinated whitefish is cut into sections and deep-fried, then topped with a rich teriyaki sauce made from fresh beef bones, bergamot oil, olive oil and herbs, to bring out the freshness of the fish. One bite, the outside is crispy and flavorful, the inside is tender and delicate.