For instance, Theresa Lin reveals that the "Su's Smoked Fish" sold at a stall in Taipei's Nanmen Market is made by cutting slices from the middle section of grass carp (Ctenopharyngodon idella), deep frying them, steeping them in a marinade mixed from five-spice powder and sugar, and then smoking them, which makes them particularly flavorsome.
林慧懿透露，在台北南門市場有一個攤位賣的「蘇氏燻魚」，就是將草魚的中段部位切片，炸過後，用五香粉和糖粉調汁浸泡再燻製而成，味道特別香。