1, meat characteristics: texture: the muscle tissue of grass carp is relatively tight and rich in moisture, cooked meat is delicate and tender, with a good taste. Because its muscle fiber is moderate, unlike some fish that are too loose or too tight, it makes the grass carp, whether cooked into fish pieces or fillets, can maintain a better shape and taste.

2. Cooking Diversity: Suitable for Various Cooking Methods: Grass carp is suitable for various cooking methods such as stewing, braising, steaming, barbecuing and pan-frying due to the characteristics of its meat. Different practices can fully release the fresh flavor of grass carp, making it a delicacy on the table.