According to legend, this dish was created by the chef of Ba Hai, the general of Wula, Jilin Province in the Qing Dynasty. In the 21st year of Kangxi (1682), Emperor Kangxi personally went to Jilin to inspect the military equipment. On one occasion, he went to the general's office in Lajiling (now Wula Street), where General Ba Hai gave a banquet to welcome Kangxi and specially ordered the chef to cook Songhua River fish dishes. At this time, it is in the spring of March, which is the season of fish and fat in the northern rivers. The chef chose the white and delicious Songhua River white fish and cooked a steamed white fish with clear and sweet river water. After eating it, Kangxi greatly praised it and happily wrote a poem, "Shui Han is better frozen, laughing at the carp in the south of the Yangtze River, ordering the squire minister to pass on the salary and enjoy the barbecue under the curtain." After that, steamed white fish became famous all over the city, and white fish was also listed as a tribute. In the fifteenth year of Qianlong (1750), Emperor Qianlong came to Jilin, where this dish was once again presented with a sacred feast, and was favored by Emperor Qianlong, giving it the delicious taste of Kanto. Since then, steamed white fish has been widely spread, continuously improved and spread to this day, becoming a familiar and favorite dish.