What novel food practices have been developed in Zibo?

Tile fish, multi-choice carp, cut into large pieces and fried in oil pan, named after its clod-like shape. It is a specialty of Zibo, and it is also practiced in other places, but only in Zibo.

There are also tiled fish in Shiyan city, and herring is used instead of carp, which is different. Shiyan is used to cooking methods of "steaming", "stewing" and "dry burning". Steaming ceramic tiles is the best test of chef's kung fu. If the fried tiles are steamed again, it will inevitably taste bad if they are not done well. But it is easy to stew or dry cook, making it spicy and delicious without losing the umami taste of fish.

Apart from Shiyan, I only know that there may be similar practices in Sichuan. In the 1990s, I ate Chuanwa fish in the "immigrant restaurant" in my hometown. Cut the carp, fry it thoroughly, and cook a pot of red oil hot pot, which is very hot. You can also rinse some hot pot and other dishes. But the villagers in Sichuan named it "cold pot fish".

The tile fish in Zibo is different from those in these two places. "Tile" is fried in much the same way, but people in Zibo use it to make soup.

Slip a piece of lard in the pot, or use rapeseed oil instead. Add star anise, fragrant leaves and dried peppers, then add onion, ginger and garlic and stir-fry until fragrant. Add broth to boil, add tile fish, and add balsamic vinegar and salt after three minutes. The fish is cooked, so it won't take long. Sprinkle with shallots, coriander and minced garlic immediately after cooking, which is sour and appetizing, spicy and delicious.

This practice is similar to the small fish soup in Huantai, Zibo. Maybe it's the difference between shredded potatoes and potato chips. It looks the same, but there are two flowers, one for each table. Fish pieces are fried into tiles, or stewed or soup shows miraculous effects.