Taicang native Zhou Huizhong has been dedicated to cooking globefish for 40 years. [Photo/WeChat account: taicangdaily]

Early April is the perfect time to taste the city's delicious globefish and also the busiest time around the year for Zhou Huizhong and his Laoqipu Restaurant.

Fifty eight-year-old Zhou is a native of Fuqiao town in Taicang city and has been helping his father run the restaurant since he was 18 years old.

The family restaurant features delicious globefish dishes.

As globefish is famous for its poison, many eaters joked that they staked their lives on savoring globefish.

However, Zhou said that as long as one properly deals with the fish, its poison can be completely removed.

There is a strict procedure that Zhou uses to cook globefish.

First, he fries its liver in hot oil. "Liver is the key to making a tasty globefish dish," said the Taicang native. Then he puts the dried fishskin into the boiling pot of oil and finally pours the fish meat to the pot and boil them together.

Managing the heat is quite important for the dish, which depends on a cook's years of experience in cooking globefish, according to Zhou.

The Zhou family has passed down their traditional skill of cooking globefish for four generations.

In 1910, the end of the Qing Dynasty (1644-1911), Zhou's grandfather opened a restaurant named Laoqipu. Globefish and other river fishes were the main raw materials.

His grandfather handed down the cooking skills to Zhou's father and Zhou's father passed it down to Zhou.

Now Zhou is prepared to teach his daughter how to cook delicious globefish.

With the help of his daughter, Zhou has opened an online store, by which Zhou can sell up to 40 to 50 kilograms of globefish each day.

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