Braised Fish Tail is a traditional famous dish in Anhui cuisine, belonging to the Huizhou cuisine style. "Hua Shui," also known as "Shuai Shui," refers to a section of the fish tail, including the tail fin. This part of the fish is particularly tender and smooth due to frequent movement. The dish primarily uses green garlic as the main ingredient, and the cooking technique revolves around braising, resulting in a savory and slightly salty flavor. It is made by braising the tail of a catfish (known as "Hua Shui" in Chinese). The preparation of this dish requires careful attention, as the fish tail needs to be flipped several times without breaking, making it a challenging dish to prepare. The dish has a bright red color, thick and flavorful sauce, tender and smooth meat, and a rich and savory taste.