Li Yu

With all of its rivers and lakes, China is blessed with a great variety of such fish as the Mandarin and the carp; the Mandarin is popular for its delicate taste. In this recipe, steaming preserves the delicate freshwater flavours. The Chinese speak highly of “sea-flavours,” but freshwater fish are actually preferred by many. I sampled this recipe at a local restaurant in Shaoxing. The famous local rice wine provided the basis for the sauce, giving it a richness of flavour. With the mush