Finally, Tianjian fried fish (fish with Chinese radish, cooked slowly over low heat until the juice become pasty) includes in its recipe sugar, vinegar, soy sauce, and a large amount of wine; for this dish use Daoxiang unsalted, because its light and clean flavor won't cover up the fresh-fish taste.
至於「天津熬魚」，本身要加糖、醋、醬油及大量的酒，經過久煮讓湯汁都入到墊底的蘿蔔裡面，就要使用沒有加鹽的紅標米酒（二十度稻香酒），酒味適中才不掩去魚鮮味。