Shanghai-smoked fish is charred on the outside and tender on the inside, sweet and fragrant in the mouth. The traditional craft is used in the production. First, the marinated grass carp is deep-fried in oil until golden, then taken out, and then soaked in a sauce made of various spices and condiments until it is colored and delicious. The finished Shanghai smoked fish is amber in appearance, crispy in skin and fresh in meat, sweet and salty, mellow in taste, crispy and sweet in the mouth.