Choose two fish, clean them, cut them with a double-sided knife, and let them stand for later use. Then, clip them and put them on the fire. First use a small fire to dry out the water vapor, then put it on a high charcoal fire and bake it to get the flavor. Finally I understand what the "hot" in "popular" means! After three or five rounds of this, the fish meat becomes as white as jade fat. The fish itself has been soaked in salt and green onion water, so it will smell fishy while grilling. Time control is very important. If you bake it for a long time, the meat will not be tender. Once grilled, the masters will move aside and quickly sprinkle the fish with allspice and chili powder. Then, bake it on the fire for another two or three minutes, and it's done. Put it on a plate and prepare to serve!

Wushan Grilled Whole Fish

Sichuan style, the fish comes in eight flavors including pickled pepper, spicy, and black bean. The whole fish is marinated first, then grilled, and a layer of ingredients is added. Put it on a metal plate, add a small charcoal stove and serve it, so it can be eaten hot until the end. At the same time, there are side dishes such as dried tofu and kelp. When eating fish, it will be cooked on a metal plate for a while, with the aroma of fish. The staple food is vegetarian fried rice and assorted fried rice. Vegetarian fried rice feels best when eaten with fish. There is also a complimentary sweet soup, which seems to be glutinous rice wine and diced fruits, which is very refreshing.