Aquarama Ornamental Fish and Aquarium Equipment Exhibition

For the next few days, Chu Xian stayed home and learned how to make his uncle's dried fish.

Although Chu Xian learned the general gist of the process before, he hadn't taken it seriously; the dried fish he made was only average, and his cooking skills couldn't match up at all to his uncle's.

Dried fish needed two main components: the special recipe and the step-by-step treatment procedure.

The special recipe was homemade, and only Chu Ming knew how to make it. He had been improving his recipe every year over the last twenty years. The unique thing about his recipe was its taste.

Under normal circumstances, the flavor of dried fish encompassed three major tastes – saltiness, spiciness, and numbness, but Chu Ming added a twist to his fish and included four new flavors: a peppery numbness, a spicy numbness, a cool sourness, and a tomato flavor. Each of the flavors prepared the fish in a unique and delicious way.