Description

Grown in wide, slow-moving rivers and ponds, this carp grows massive — often exceeding 20 kg. Its meat is soft and slightly fatty, making it ideal for steaming with ginger-scallion or red-fermented bean paste.

In Hunan cuisine, it’s chopped and stir-fried with green peppers and vinegar. In northern China, it appears in giant hotpots or is simply steamed whole and served in dramatic centerpieces.

Giant Carp is loaded with collagen, making it a staple in elderly nutrition and beauty-enhancing diets. It’s often given as a gift or centerpiece in weddings and corporate feasts.

It’s a fish of scale — not just in size, but in impact.