Fangla Fish is also called “Army Retreating Fish”. The head, body and tail of mandarin fish are cooked separately. After cutting the fish into three parts, the head and tail are braised and placed at the front and the end of the plate. Then filet the fish body, make shallow cuts and season with salt, liquor, scallions and ginger. Fry the fish till its golden brown and then serve the dish with ketchup which is cooked with sugar, vinegar and clear soup.

Fangla Fish is tender, sour and sweet. It has a very unique shape with both the head and tail raised.