Plain Stewed Shad, Zhenjiang
The cooking of shad is unique. It is best to be steamed. The fish should be scaled when it is being taken rather than when it is being steamed. Because there is much fat attached to scales. If it is steamed with scales, the color will remain silvery white and the flesh will taste refreshing but not greasy. If it is eaten with ginger shreds and aromatic vinegar, it will taste more delicious. It is one of the eight delicacies in ancient times. Guo Moruo, a master of culture, gave high praise to Zhengjiang Stewed Shad with the sentence that “the flavor lingers in the mouth though the shad has gone”.