Three Shredded Ingredients and the Beaten Fish: This is the most well-known dish in Wenzhou. It is very easy to make. Almost every family know how to make this dish. This dish selects off-shore fish. Remove the fish head, tail, and skin, and cut the fish into chunks, dip the fish in the dry starch and beat the fish into thin slices, and boil the fish. Add the seasoning and other ingredients during the cooking process. Through constant improvement, chicken, sausage, mushroom shreds and cooked green vegetables are also added in the dish.

Long time ago, there was an old abbot going on a pilgrimage to Fujian by himself. He, unfortunately, came across a storm and did not survive. A young monk from the same temple heard this grievous news. He went to the place where the abbot died with a wooden knocker to pray for him. Forty nine days later, many croakers with shinning flakes floated to the surface. It reminded the young monk of the yellow cassock the abbot wore when he left. Therefore, the young monk assumed that those fish ate the abbot. Being mad of those fish, he fished up them all and clouted them hard on the knocker after peeling their skin and deboning. It finally turned out to be thin fillets. He dried them in the sun and brought some back. The rest was left on the boat and cooked by fishermen into soup. Surprisingly, the soup tasted unexpectedly delicious. Gradually, this clouted fillet has won its reputation. It becomes a home style dish and almost all families in Wenzhou know how to make it.