In view of such an abundant selection of fish, carp (although much appreciated, as described here) was not the most important fish to be served on Christmas Eve. In the times of the Enlightenment, ...

Canola oil is the ideal choice. It ensures the carp's white meat remains firm and flavorful. Heat the oil in a pan to about 356 degrees Fahrenheit, then fry the freshly breaded fish pieces on both ...

The most common raw materials are river fish, pork, and vegetables. Some typical dishes are carp in milk soup, Yellow River carp in sweet and sour sauce, stewed pork leg, and quick – fried ...

Pat dry. Rub inside and out with salt. Place the carp in a heat-proof dish. Split the spring onions and cut into 5cm pieces. Soak the mushrooms for 25 minutes. Remove the hard stems and slice the ...