River Delicacies 1: Two Ways of Preparing Grenadier Anchovy (刀魚二法)

江鮮單::刀魚二法 刀魚用蜜酒釀、清醬，放盤中，如鰣魚法，蒸之最佳。不必加水。如嫌刺多，則將極快刀刮取魚片，用鉗抽去其刺。用火腿湯、雞湯、筍湯煨之，鮮妙絕倫。金陵人畏其多刺，竟油炙極枯，然後煎之。諺曰︰「駝背夾直，其人不活」。此之謂也。或用快刀，將魚背斜切之，使碎骨盡斷，再下鍋煎黃，加作料，臨食時，竟不知有骨，蕪湖陶大太法也。 List of River Delicacies::Grenadier anchovy Grenadier anchovy[1] is best when cooked in the manner of shad: seasoned with sweet wine lees and light soy sauce then placed on a plate and steamed. One does not need to add water in preparing the dish. If one dislikes having to deal with fish bones, use …