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People in Jiangsu and Zhejiang Province like to eat fish. Sweet and sour fish， squirrel fish， salangidae soup， ruandou eel， Tianmu Lake fish head， fish ball， fish cake， fish slice， Yubaxian are delicacies in New Year's Eve family dinner. West Lake Fish in Vinegar Gravy is a traditional dish in Hangzhou. In this dish， the fish keeps a beautiful shape， has tender meat， bright red color， and sweet and sour taste. Traditional dish Cooking techniques of “Louwailou" have been selected in the List of Protection of Intangible Cultural Heritage in Zhejiang Province. West Lake Fish in Vinegar Gravy is not fried and braised， so its fresh and tender taste is suitable to relieve the mood of disliking grease due to eating a lot of meat during the Spring Festival.
Steamed fish is a favorite of Shanghainese. Clean the fresh fish， season the cleaned fish with salt and cooking wine， put the fish in the plate for 10 minutes， and spread the shredded ginger on the fish evenly. After the water in the steamer boiling， put the fish plate into the steamer and steam with vigorous fire for 8 minutes， drain the water in the plate， pick out shredded ginger， cut some shredded scallions and put them on the fish， and then put soy sauce on the steamed fish. Finally， put a little oil in the wok and heat， and pour the heated oil on the fish. The sound of ripping shows a lot of festive atmosphere when pouring the heated oil on the fish.
Coilia ectenes， hilsa herring and takifugu obscurus are valuable and rare fish in Yangtze Delta， and are "three fresh fishes in Yangtze". They are high-end seafood in Shanghai and Jiangsu， and are also delicacies to entertain relatives and friends.
Steamed fish is a favorite of Shanghainese. Clean the fresh fish， season the cleaned fish with salt and cooking wine， put the fish in the plate for 10 minutes， and spread the shredded ginger on the fish evenly. After the water in the steamer boiling， put the fish plate into the steamer and steam with vigorous fire for 8 minutes， drain the water in the plate， pick out shredded ginger， cut some shredded scallions and put them on the fish， and then put soy sauce on the steamed fish. Finally， put a little oil in the wok and heat， and pour the heated oil on the fish. The sound of ripping shows a lot of festive atmosphere when pouring the heated oil on the fish.
Coilia ectenes， hilsa herring and takifugu obscurus are valuable and rare fish in Yangtze Delta， and are "three fresh fishes in Yangtze". They are high-end seafood in Shanghai and Jiangsu， and are also delicacies to entertain relatives and friends.