Crispy Anhui fish belongs to freshwater fish, which can usually be called crispy pomfret. Not a new species, it still belongs to grass carp in biological sense. Although it looks like grass carp, it is generally not suitable for grass carp in cooking skills. If you cook grass carp, it tastes like rubber, not rotten or chewy, and it is difficult to poke it with chopsticks.

Crispy Anhui fish is firm in meat, tender and smooth in taste, crisp but not rotten, and the shredded fish is not easy to break after slicing. Its meat is rich in collagen and total amino acids, which is deeply loved by consumers in the market.

Nutritional value:

Crispy fish is rich in collagen, which can enhance the skin's water storage capacity, maintain good skin elasticity, delay skin aging and maintain youthful vitality. Crispy Anhui fish is rich in various nutrients, especially protein, calcium and trace elements.