The carp enjoys a favoured place among aquatic foods in Chinese cuisine. As long ago as the Zhou Dynasty in the tenth century b.c. carp was “domesticated,“ that is, reared in ponds and bred selectively. Today, every farmer tries to maintain a fish pond where the carp thrives in circumstances that would weaken and kill other fish. Small wonder that the carp is a symbol of vigour, endurance, and strength. It is also a sign of respect, so he used.
“Red cooking” means braising