Crispy fish, also called bone crisp fish, originated in Handan, the hometown of bone crisp fish in China. According to historical records, Zhao in Handan is the ancestor of brittle bone fish. It was introduced to the palace by the people in Wei and Jin Dynasties, and was given a royal seal by Zhao Kuangyin, a native of Hebei Province in the early Northern Song Dynasty. Since then, it has been honored as a "imperial fish with crisp bones". The key to making bone crisp fish lies in "cooking" and formula.

The skill of "Miao Zen Ji Su Fish" in Shaoxing, Zhejiang Province originated from the stunt of a mysterious old man in the mountains, and its origin has a legendary story. An ordinary grass carp, through secret knife cutting, frying and seasoning, made crispy fish with tender outside and tender inside, fresh, crisp and delicious, sweet and sour and salty, and full of flavor, which made many people clap their hands and exclaim! "Miaochanji Crisp Fish" is rich in trace elements such as protein, fat, vitamins, nucleic acid, potassium, sodium, magnesium, zinc, selenium and iodine, as well as various nourishing seasonings in soup, so it has anti-aging and anti-cancer effects. Shangyu, Shaoxing: Miaoxiang crispy fish is not only a good appetizer, but also a beautiful leisure snack. It is famous for its bright yellow color, good color and fragrance, tender bones and tender meat, and refreshing fragrance. It can be made into various flavors such as salty, sweet, fresh and spicy, which can make people who like all kinds of flavors full of praise.

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