Hey guys, today we are presenting a highly requested dish by our fans: Suan Cai Carp.
The fish fillets taste smooth, tender and sour. Along with the Suan Cai and the delicious fish soup, you can eat all the rice in the world.
We are going to share a few tricks to cook the dish well and get rid of the unpleasant fishy taste of the carp.
In Er Bai’s words, it stands out from the Jianghu style Sichuan cuisines and is a perfection among normal dishes!

Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.

Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.

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