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This is a great recipe<!--more-->

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<h4>Click to Listen</h4>
顶端 - [pinyin]ding3 duan1[/pinyin] - Summit, peak
可惜 - [pinyin]ke3 xi1[/pinyin] - [to be] a pity
粪便 - [pinyin]fen4 bian4[/pinyin] - Feces
营养 - [pinyin]ying2 yang3[/pinyin] - Nutrition
极目远眺 - [pinyin]ji2 mu4 yuan3 tiao4[/pinyin] - Look into the distance
舔 - [pinyin]tian3[/pinyin] - To lick
屁股 - [pinyin]pi4 gu5[/pinyin] - Ass, butt

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记得一年多前我做过一道上海本地菜--葱烤鲫鱼，结果有网友指出不应该写葱烤鲫鱼，而应该是葱熇鲫鱼。为此我找了好多资料，包括字典、词典、百科全书，发现网友说得没错，烤和熇是完全不同的两种烹饪方式，做出的菜品和口感自然也完全不同，只是不知道为什么本地饭店的菜单上都是写葱烤鲫鱼的，我想这也可能是约定俗成，反正大家都懂的，习惯成自然了吧？

今天的葱烤鲫鱼真的是烤的，是将鲫鱼腌制后入烤箱烘烤而成。此葱烤鲫鱼不是彼葱熇鲫鱼，那是两种完全不同的口味。葱熇鲫鱼是浓油赤酱的上海口味，而葱烤鲫鱼更多的是由多种香料组成的复合香味，带有一种浓郁西部风味，也是很香很好吃呢！

材料: 鲫鱼2条、葱100克、姜4片、小红椒2个、香菜50克。

调料: 料酒1大勺、香醋1大勺、盐5克、胡椒粉1/2小勺、十三香1/2小勺、孜然粉1/2小勺、花椒粉1/2小勺、香油1大勺。
<ol>
	<li>鲫鱼去鳞、鳃、肠洗净滤干，在鱼背上用刀划几道后放入盘中，姜片分别放入鱼腹中；</li>
	<li>加料酒、香醋、盐5克、胡椒粉、十三香抹匀腌1小时；</li>
	<li>烤盘铺上锡纸，将香葱摆放在盘底，腌好的鱼控干水分，两面刷油后放在葱上；</li>
	<li>烤箱预热至180度，烤盘放入中层，烤15分钟；</li>
	<li>取出烤盘将鱼翻面，再烤15分钟；</li>
	<li>取出烤盘再在鱼身上刷层油，撒上孜然粉、花椒粉、红椒圈和香菜梗，再入烤箱烤2分钟；</li>
	<li>取出撒上香菜叶即可。</li>
</ol>
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<a href="http://blog.sina.com.cn/s/blog_500c589b01017r3w.html">See original recipe with pictures</a>
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I remember over a year ago I did a local Shangai dish, Onion Roasted Carp, and as a result, one of my internet friends pointed out that I shouldn't have called it "Onion Roasted Carp", it was actually "Onion Dried Carp". Because of this, I checked a bunch of sources, including character dictionaries, word dictionaries and encyclopedias, and found that my online friend was right, "Roasted" and "Dry" [both are pronounced [pinyin]kao3[/pinyin] in Chinese] are two entirely different culinary methods. Naturally, the cooking materials and texture are also completely different, I just don't know why local restaurant menus all write it "Onion Roasted Carp"; I think it was just established that way from popular usage, as something that everyone undersatnds, and perhaps the habit just became the norm?  

Today's Onion Roasted Carp really is roasted. After the carp is marinated, it's put into the oven and baked before it's done. This Onion Roasted Carp isn't that Onion Dried Carp, those are two entirely different flavors. Onion Dried Carp has a Shanghai flavor that's thick with oil and red sauce, while Onion Roasted Carp has a complex bouquet made from a wider variety of ingredients and elements, and has a dense Western [Chinese] flavor, also very fragrant and delicious!

Ingredients: Two Crucian carp, 100 grams of spring onion, four slices of ginger, two little red peppers, 50 grams of coriander 

Seasonings: A big spoon of cooking wine, 1 big spoon balsamic vinegar, 5 grams of salt, 1/2 small spoon of ground pepper, 1/2 small spoon Thirteen Spice, 1/2 small spoon cumin powder, 1/2 small spoon of Sichuan pepper powder, 1 big spoon sesame oil.

<ol>
	<li>鲫鱼去鳞、鳃、肠洗净滤干，在鱼背上用刀划几道后放入盘中，姜片分别放入鱼腹中；</li>
	<li>加料酒、香醋、盐5克、胡椒粉、十三香抹匀腌1小时；</li>
	<li>烤盘铺上锡纸，将香葱摆放在盘底，腌好的鱼控干水分，两面刷油后放在葱上；</li>
	<li>烤箱预热至180度，烤盘放入中层，烤15分钟；</li>
	<li>取出烤盘将鱼翻面，再烤15分钟；</li>
	<li>取出烤盘再在鱼身上刷层油，撒上孜然粉、花椒粉、红椒圈和香菜梗，再入烤箱烤2分钟；</li>
	<li>取出撒上香菜叶即可。</li>
</ol>

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