Fish in white sauce

Fish back to fish, also known as baiji, has a long snout and a wide variety, including 13 species in the lower reaches of the Yangtze River alone. Fish-fish produced in the Yangtze River section of Langshan, Nantong, is a rare and valuable species in the Yangtze River's long-snout fins, with white and hidden red, less thorns and tender meat. Yang Shen, a Ming Dynasty man, thought that Bai Ji had both the beauty of puffer fish and shad, which was non-toxic and stingless. In his words, "Pink and white, beautiful and beautiful, the beauty of Xi Shi overflowed, and the water sheep was cooked." This dish has been included in China Famous Cookbook and China Cooking Dictionary.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)