Fu Yu was about to start cooking, and Zhang Jinyu hurriedly followed with the order slip to prepare the ingredients.
Ao Hua is actually Mandarin Fish, but in Bei'an, they are accustomed to calling the cold-water Mandarin Fish grown in the river Ao Hua.
Cold-water Ao Hua are large, some reaching over ten pounds, with few bones and white, garlic clove-shaped flesh that tastes delicious; it's a delicacy among the Three River Fish.
The Ao Hua at Qianlima had been kept in the water for over a week, barely alive, but looked like it was about to give out.
Fu Yu deliberately fried it a bit longer when passing it through oil, and also increased the sauce ratio when preparing it.
This way, when tasting it, the texture would be more crispy, and the rich sauce flavor could better neutralize the slightly fishy smell of the fish itself.
When the Squirrel Ao Hua came out of the pot, the Shrimp Celery Ball was also steamed.
Both dishes were carried away by the servers one after the other.
