This is one of the most popular fish dishes of the Sichuan Province. A spicy bean paste called "dou ban la jiang," which is made with broad beans and red pepper, accents the flavor. Breeding of freshwater fish, such as carp, began in 400 - 500 B.C. in China. Compared to its vast land area, China has a limited length of coastline, and saltwater fish is not available in most inland areas. Therefore, in the Sichuan Province, a fish dish means a dish of freshwater fish.
The remaining seasoned stock in which carp was cooked turns out to be so tasty that it can be used for cooking tofu, vegetables or noodles to make another dish. Such dishes are common to Sichuan cuisine.

ingredients
Carp (900g - 1kg) 1 Bell pepper (medium) 1 Red bell pepper (medium) 1 Welsh onion 1 Green onion 5 Ginger root 30g Garlic 30g Seasonings Dou ban la jiang (spicy bean paste) 3 tbs. Sweet sake for cooking 5 tbs. Stock 800cc Sake 3 tbs. Salt 2 tsp. Sugar 1 tbs. Soy sauce 2 tbs. Potato starch dissolved in water 4 tbs. Sesame oil 1 tbs. Vinegar 1 tbs.

１．　Rinse inside the chicken and then dry the inside and outside. Rub the mixture of salt and Japanese pepper seed powder over the skin and the inside.
２．　Cut the ham, steeped mushrooms, bamboo shoot and zhacai into thin strips. Boil the ginkgo nuts.
３．　Fry (2) in oil and season with Seasoning A. Allow them to cool.
４．Stuff the chicken with (3). Close the opening with bamboo skewers.
５．Wrap the chicken with the cellophane wrapping, then wrap it with the lotus leaves, and fasten with a string. (The order of using the cellophane and lotus leaves may be reversed.)
６．Flatten the dough to 1cm thick, and wrap (5) in it. Grill in an oven preheated to 180°C for 2.5 to 3 hours.

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