Spicy laddin

I REMEMBER I DIDN'T EAT FISH UNTIL I WAS FIVE, I DIDN'T LIKE FISH, I DIDN'T DARE. ON ONE OCCASION, FISH WERE ACCIDENTALLY STUCK WITH FISH STINGS AND THEIR THROATS WERE SORE FOR DAYS THAT THEY WERE AFRAID TO DRINK WATER OR SWALLOW, AND THEY STOPPED EATING FISH EVER SINCE. IT'S LIKE, "A SNAKE BITE, FEAR A WELL ROPE FOR 10 YEARS." EVEN THOUGH EVERY TIME I SEE A FAMILY EATING FISH, A PIECE OF WHITE-FLOWER FISH ENTERS THE MOUTH AND CHEWS A COUPLE OF BIG, SMALL FISH PRICKS OUT. WHY DIDN'T I HAVE THE SKILLS? WHEN I GREW UP A LITTLE BIT, MY FAMILY ALWAYS ADVISED ME TO EAT FISH, TRIED EVERY WAY, ENCOURAGED ME, SEDUCED ME, THREATENED ME, I DIDN'T EAT, I DIDN'T EAT, I DIDN'T TALK, BUT I KNEW I WOULDN'T EAT FISH, GOT ADDICTED TO MY MOUTH, AND THEN MY THROAT GOT HURT. SO IT'S HARD TO KEEP THE BUGS IN THEIR STOMACHS WATCHING THEIR DELICIOUS BOWLS WIPED OUT BY THEIR FAMILIES. UNTIL ONE TIME, MY MOTHER MADE A BOWL OF RED-BURNED CARP, CHARRED, FRESH JUICY, TEMPTING FRAGRANCE THAT I COULDN'T RESIST, RISKED BEING STUCK, CAREFULLY EATING THE LONG-DEFEATED FISH. SO FAR, I REMEMBER THAT FISH-EATING THING, MAYBE IT'S NOT FISH-EATING AT ALL, IT'S FISH-EATING BY HAND, AND THEN IT'S STINGING THE FISH OUT, MAKING SURE THERE'S NO FISH-EATER. SO IT'S FUNNY TO THINK ABOUT IT NOW. SINCE THAT TIME, I'VE BEEN GETTING BETTER AT EATING FISH. FISH, WHICH IS ONE OF THE WHITE MEATS THAT WE OFTEN EAT IN OUR LIVES, IS MORE SUBTLE AND TASTES BETTER THAN RED MEAT (PRE-COOKING COLOURS ARE RED, CONTAINING A LARGE AMOUNT OF SATURATED FATTY ACID), AND CONTAINS UNSATURATED FATTY ACIDS THAT ARE MORE FAVOURABLE TO HUMAN HEALTH AND LOVED BY THE NUTRITIONAL COMMUNITY. YELLOW RADIN, ALSO KNOWN AS YELLOWFISH, IS A FRESHWATER FISH. THE CHONGQING EATS WITH NO AMBIGUITY, AND ALL KINDS OF FOOD CAN CHANGE IN THE HANDS OF THE COOK. I HAD IT ONCE BEFORE IN A RESTAURANT IN CHONGQING THAT SPECIALIZES IN YELLOW LATIN, WHICH IS WHITE AND WHITE, AND THE FLESH OF WHITE FLOWERS, WHICH IS TENDER AND TENDER. A BITE OF FISH AND SOUP, THAT'S AWESOME. NOT ONLY DOES THE SOUR RADINE TODAY SMELL LIKE PEPPER, BUT THE BOTTOM OF THE BOWL IS ACCOMPANIED BY POTATOES, PLATINUM MATS, ACNE, WHICH ADDS TO THE RICHNESS OF THE DISH。