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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Yin yang fish (Chinese : 陰陽魚, 糖醋活魚, 呼叫魚 ; also called dead-and-alive fish ) is a Chinese dish where a live fish is fried whole. The dish originates from Chiayi, Taiwan.[1] [2]
Preparation [ edit ]
Yin yang fish is prepared by wrapping the head of a scaled fish (usually carp ) in ice cubes and then oil-frying it whole. The fish is then covered in sauce and served on a plate where its head continues to twitch even after its body has been cooked (likely due to remnant electrical impulses after death).[2] [3] [4] [5]
Controversy [ edit ]
In 2007, the Taiwanese restaurant owner sparked outrage when he began serving the dish in his restaurant in Chiayi , Taiwan , with a city official and members of the public criticizing the cruelty of the dish.[6] [7] [2]
A video of a dish in 2009 was condemned by the People for the Ethical Treatment of Animals calling a video showcasing it as "disgusting".[8]
See also [ edit ]
References [ edit ]
^ "Why Do Fish Still Move After Being Gutted" . 2023-02-18.
^ (Traditional Chinese) "陰陽魚活炸上菜 「殘忍」" . Apple Daily (Taiwan). July 9, 2007. Retrieved June 15, 2018 .
^ "Chefs refuse to serve 'dead-and-alive fish' - the China Post" . Archived from the original on 2014-06-06. Retrieved 2009-11-27 .
^ Deutsche Presse-Agentur (2007-07-08). "Taiwan restaurant blasted for serving "dead-and-alive fish" . Monsters and Critics . Archived from the original on 2010-07-27.
^ Lok-sin, Loa (9 July 2007). "Restaurant owner heavily criticized for serving live fish" . Taipei Times.
^ "Video: Fried fish that still breathes -- a delicacy or downright distasteful?" . latimesblogs.latimes.com . 18 November 2009. Archived from the original on 2009-11-26.
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Yin_Yang_fish&oldid=1233845640 " C a t e g o r i e s : ● T a i w a n e s e c u i s i n e ● F i s h d i s h e s ● D i s h e s i n v o l v i n g t h e c o n s u m p t i o n o f l i v e a n i m a l s ● A n i m a l w e l f a r e ● D e e p f r i e d f o o d s ● T a i w a n s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s c o n t a i n i n g C h i n e s e - l a n g u a g e t e x t ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 1 1 J u l y 2 0 2 4 , a t 0 5 : 5 9 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
