Fresh mandarin fish – not frozen fish – is the raw material of the Sour, Spicy Fish, which is a Beijing style dish that is quite delicious, appetite-stimulate, and it is good for people who have drunken a lot of liquor. Other kinds of fish can be used, but some of them will be quite stinky in smell, especially carp.

Sour and Spicy Fish is actually a soup recipe. It is milky white, not quite oily, but refreshing in soup and tender in fish's meat.
 

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