The fried Rice Flower Carp, with the golden carp as its main ingredient, tastes tender, refreshing, oily but not greasy, and has been highly praised by many diners. When stewing Rice Flower Carp, just take out the fish gall without the need to cut open, and then wash and cut the fish into pieces. After the oil is boiled, turn to a simmer and put the fish evenly into the pot, frying the scaly side until it turns yellow. Then stir and fry the fish with a small amount of chili, mountain spring water, fresh tofu, some ginger and perilla leaves. After boiling the dish for 3 minutes, simmer it on low heat for 15 minutes, when the soup is milky white with an attractive fragrance. Before serving, stir in salt coriander, chives and garlic, putting it on the table in a basin with fragrant soup and fresh vegetables, which is mouth-watering. Chenxi Dayouxuan Golden Rice Flower Carp is a traditional delicacy with original cooking, tender meat and delicious taste. It is the most local dish in Chenxi County, a worthy of being the food on the tip of the tongue!

 （Translated by Huang Yuanjun）