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Crysanthemum like Gymnocypris przewalskii, Yushu

get rid of the fish bones, treat the remains with leaning and straight slicing techniques to get dices, salted them with seasonings for several minutes, and then dress them with dry starch and fry in a slow fire. Using fried egg white as the pistils and corianders as leaves for this dish and covering it with the thick soup which is made by sugar, vinegar, ground pepper powder, flavor essence and the starch. This dish looks like a club and is crisp and tasty.