National Park of China｜National 5A Tourist Attraction
To cook the dish, the black carp is first pieced into lumps shaped like cloud through a special cutting technique. The fish, soaked in egg paste and rice flour, is then fried until its coat is crisp and the meat is tender. Finally the cooked tomato sauce is poured all over the fish. The dish features intense fragrance, tender taste, appealing colors and thick sauce. It well balances the sweet and sour, and looks just like clouds at sunset.
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