The most succulent fish in the river is the bianhua.
Though it looks like the Wuchang fish, it is not very large.
Now it's well past the season for river openings, so the bianhua bought in the store weighs only five or six ounces. Fortunately, cooking and seasoning can make up for the lack of freshness in the fish's texture.
The bianhua is scaled, gilled, cleaned, and drained, with crosshatch cuts made on its body.
Fu Yu wielded his chef's knife, swiftly operating on the fish.
A strong fishy smell hit him in the face.
The moment he smelled it, an idea popped into Fu Yu's mind: This bianhua was cleaned just 15 minutes ago, and its flesh is still firm.
As the blade delved into the flesh, the fishy scent became more pronounced. Fu Yu relaxed his wrist and lifted the knife.
Cutting deeper would slice through the thin layer of flesh attached to the fish bone.
It was the perfect moment to stop the knife.
The fish was coated in flour and pan-fried until golden.
