Xu Wenmei was so moved after reading the poem that she decided to leave for Chenzhou to visit him and make an appointment to meet at the Yanque Bridge on the Chung Ling River in Guiyang, but the carp spirit was overworked on the way back and soon died. When Qin learned that, he was so sad that he carved a fish and placed it on a plate to worship the carp spirit.

 

Later, people called the place where they met each other Yinhe, and the place where the carp spirit was exhausted to death Yubaitang. Every year on the seventh day of the seventh lunar month, the people of Yinhe carefully cook a fish to worship the carp spirit in Yubaitang. And then we have the delicacy of Immortal Fish.

In fact, Immortal Fish is not a fish but a method of cooking. The steps to cook it is meticulous. 

 

Cut up the ginger, garlic and scallion, take about a fresh grass carp weighing about 1.5 kg, eviscerate it, divide it into two halves, and chop it into fish pieces of 3 cm×3 cm. 

 

Put the chopped fish pieces on a plate and sprinkle with minced ginger, minced garlic, chopped scallion, dried chilies, salt, MSG, soy sauce, oyster sauce, light soy sauce, five-spice powder, etc., mix the fish pieces and seasonings together, marinate for about 15 minutes, and then evenly wrap the pickled fish pieces with rice flour to fully blend the fresh flavor of rice flour with the fish.

 

Heat up the oil, fry the fish pieces wrapped with rice flour until golden, remove them from the pan and set aside. 

 

Heat up the oil again, stir-fry the minced ginger and garlic until the aroma comes out, add water and boil it, pour in the fried fish pieces, When the soup thickens, transfer to a plate and sprinkle with chopped scallions, and a delicious Immortal Fish is ready to go.

 

Considering the folk tradition of eating fish during the Spring Festival, Immortal Fish has become one of traditional dishes for the New Year’s Eve dinner because of its beautiful meaning and delicious taste.