In freshwater, it is basically the sharpbelly that is most delicious. Nowadays, it's not difficult to get a taste of farmed sharpbelly as long as you're willing to pay, but even for farmed ones, the price is not cheap—at over a hundred yuan per half a kilogram.
If you want to try wild ones, it pretty much depends on your luck. There was a big shot who loved to eat fish and went to the sharpbelly's place of origin. With hundreds of people and dozens of boats fishing in the water for a long while, they didn't manage to catch a single scale of sharpbelly—that's what it means to be without the fortune of taste.
Zheng Xia, who ran a restaurant, naturally had tried plenty of good things, and she ate sharpbelly several times a year. Her palate was much pickier than the average person's; she could tell if something was good or not with just one bite.
