Also called dead-and-alive fish, as its name implies it is a dish of extreme cruelty in Chinese cuisine, which consists of a deep-fried whole fish (usually carp) that remains alive after cooking. The the fish's body is cooked while its head is wrapped in a wet cloth to keep it breathing. The fish is then covered in sauce and served live on a plate.
This dish has attracted some controversies over the years. Taipei animal rights activists criticized a Taiwanese chef for serving a dish that included a deep-fried fish with its head still twitching. The chef served the carp with its body deep-fried and covered with sweet and sour sauce. The diners jabbed at the fish's eyes and mouth with their chopsticks in order to prompt the fish to move; the mouth and gills opened, and it was seen trying to breathe.