The fish, a specialty of Zhongshan, Guangdong, must be raised in live water and fed northeastern broad beans. The growth cycle is long, three to five times or more than ordinary grass carp.

The meat is Q-bouncing very chewy kind, although the tendon but the meat is not old, but very tender. It didn't have much of a fishy flavor, and there were no spines.

The most flattering way to cook the meat is to cut it into thin slices and put it in hot pot, because of the special quality of the meat, it won't be rotten for how long you cook it.

My personal favorite way to eat it is to cut the meat into thin slices, and then pan fry it in oil with onion, ginger and garlic until the meat rolls up, then fish it out.

And then and cilantro lettuce white tofu with water in the pot smothered, and finally out of the pot before adding green peppers. If smothered soup with tea oil, the flavor will be more fragrant.