Different slices: Salmon is pink in color, has a clear texture, and tastes thick and tender, while rainbow trout is white, sliced into thin, near-transparent slices, and has somewhat brittle flesh. In short, each has its own flavor.　

The fillets of rainbow trout have a crunchy texture and are rich in fat, making them smooth to eat. Most of the rainbow trout restaurants in Huairou are not very particular about the dipping sauce, which is usually ordinary soy sauce + bagged green mustard, and it doesn't feel as fine as the dipping sauce of Japanese cuisine. Laomo Lodge and other sizable restaurants are more elaborate.

Steamed rainbow trout

Materials: 1 rainbow trout, green onion, ginger, a little white wine or cooking wine, peanut oil and black bean sauce.

Making steps: you need to pay attention to the first rainbow trout scaled and gutted and washed, split from the back of the fish, into the plate, sprinkled with prepared green onion and ginger, drizzled with white wine; and then into the steamer in a steamer pot on high heat for 10 minutes, to be steamed after the soup in the plate poured out, green onion and ginger clip out, put in a new green onion and ginger and then poured with hot oil and black bean sauce to be steam fish oil.