采用传统灯影牛肉的技法，选取草鱼的鱼柳部位片成薄片;大厨上乘的刀功，让鱼片薄如蝉翼几近透光，置沸油中炸至金黄，似灯影摇曳;撒糖粉、淋红油，一时间，“灯影”被倾泻而下的红油点亮……这便是著名的川菜——灯影鱼片。

Translucent Fish Slices borrow the culinary artistry behind traditional Translucent Beef Slices. The chef expertly fillets a grass carp, skillfully creating slices so thin that they nearly allow light to pass through. Then, the slices are fried in boiling oil until they attain a golden hue, resembling swaying lamp shadows. At last, a sprinkle of powdered sugar and a drizzle of spicy oil is added, illuminating the "lamp shadows"in an instant.

据说这道菜源于唐朝夜市，明清时期传入四川，后成为川菜代表。“鱼片如灯影，酒香扑鼻来。”下酒功夫菜果然名不虚传。

It is reported that this dish traces its origins back to night fairs in the Tang Dynasty and was later introduced into Sichuan in the Ming and Qing dynasties. Nowadays, the dish of Translucent Fish Slices has evolved into a representative offering in Sichuan cuisine. This appetizing dish perfectly encapsulates the notion that "The fish slices as thin as lamp shadows entice diners to sip a drink".

《灵感中国》特别推出“百厨出海”栏目，面向全球介绍100位正宗川菜大厨。100期满后，我们将根据关注度，评选出最受全球网友欢迎的川菜大师，并邀请参与互动的幸运儿到四川来吃饭!本期节目中，成都有云餐厅副厨师长张亮带来灯影鱼片教程，鱼片黄金酥脆，入口即化，令人垂涎欲滴。

Inspiration has specially launched the Chefs Going Global program, featuring 100 Sichuan cuisine chefs for a global audience. After the release of all 100 episodes, we will identify the most popular chefs based on audience preferences worldwide and extend an invitation for you to visit Sichuan and savor our delicacies! In today's episode, we bring you a tutorial on Translucent Fish Slices from Zhang Liang, the sous chef in Chengdu's Youyun Restaurant. These crisp fish slices with a golden appearance almost crumble with each chew, promising an extraordinary taste experience.