Fresh Crisp Grass Carp Slices

Cut thin and fanned across the plate, these come from a fish bred for texture rather than size — the flesh stays springy and faintly bouncy even after a long simmer.

White with a fine red line along the lateral muscle, the pieces hold together in the pot instead of flaking apart.

Highlights

• Firm, springy bite — built for hot pot and boiling.
• Thin, even cut — cooks through in under a minute.
• Holds its shape — does not break up in broth.
• Mild, clean taste — takes on whatever it is cooked with.

Kitchen notes

• Slide into simmering broth for 30–60 seconds. Longer is not better.
• Poach gently and dress with ginger, spring onion and hot oil.
• Also good stirred through congee, or seared hard in a very hot pan.

Storage

Keep refrigerated and cook within two days of delivery. Freeze on arrival if you need longer, and thaw overnight in the fridge.