Culinary culture serves up rich Sino-French exchange

TV show highlights similarities in ingredients and presentation of both countries' cuisine, as Xu Fan takes a bite.

In a tantalizing display that entices both the taste buds and the eyes, Qin Zhuonan — a 45-year-old chef from Shanghai — uses a pair of scissors to separate the belly of a black carp, extracting the liver with precision to avoid rupturing the gall bladder and spoiling the flavor.

She carefully repeats the process on 10 fish to make Qingyu Tufei, a renowned Shanghai delicacy, stir-frying the innards with wild rice shoots.