Tuesday, June 9, 2009

This is still not enough to make me a brownliner -

Over here they call it squirrelfish. This particular presetation is called "Chrysanthemum Fish". It is cross-cut into small diagonal sections, and then deep fried hard. Surprisingly, there are no bones to speak of and the sauce is a sweet and sour variation local to northwest China.

But it is still carp to me.

1 comment:

  1. Do I understand this correcty? You won't fish for them, but you will eat them?