Liangxi crispy fried eel  [Photo from wuxinews.com.cn]

Liangxi is another name of Wuxi, and the crispy fried eel is the standing ship dish in Taihu Lake area. Gradually, it has been called Liangxi crispy fried eel. It has a history of more than 100 years since its origination in Qing Dynasty (AD1644-1911).

Living eels should be carefully selected, with bones removed and strips on the bodies. Frying it twice is a necessityin order to make the crispy eels. The prepared strips look shiny and dark brown. Then a variety of spices are stewed to make the thick, sweet and salty gravy. Among so many eel cuisines in China, Liangxi crispy fried eel requires the most complicated process in cooking time, energy and materials, although it can only be counted as a cold dish.

According to the traditional procedure, to put it on a plate, the strips are picked up to intersect, to build an off-contact aerial “pagoda”. Besides, a handful of shredded ginger is to be put on the top, light yellow with dark brown, creating the aesthetic color, and the ginger spice can explain its greasy nature as well.