Wang's Pan-Fried Bread with Braised Fish is made using fresh and tender Maisui fish or Haogen fish. Nowadays, it has been improved to include fresh crucian carp or various types of sea fish as well. The pan-fried bread is made by mixing cornmeal with water to form elongated, thick pancakes that are then cooked around the edges of a fire stove. The small fish are coated with flour or egg white and fried in a ladle until golden brown. They are then placed in a pot and seasoned with onions, ginger, garlic, and spices. A sauce made from cooking wine, vinegar, soy sauce, sugar, bean paste, monosodium glutamate, and some water is poured over the fish. The pot is simmered over low heat until the fish becomes tender and the aroma fills the air. The pan-fried bread is soft on top, crispy and golden on the bottom, and the fish meat is delicious, even the fish head is crispy and enjoyable.
Fish is known for its fresh and tasty flesh, rich nutritional content, high-quality protein, unsaturated fatty acids, and important minerals such as calcium, phosphorus, iodine, and iron. It also contains abundant vitamins. Cornmeal bread is a fine coarse grain product that is rich in dietary fiber. Regular consumption can help lower cholesterol levels in the body.