Fish in Spicy Red Broth
Crimson red broth with tender fish fillets, mildly spicy and aromatic, this classic home-style dish is incredibly satisfying and pairs perfectly with steamed rice.
Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Pickled Cabbage Fish Fillet
The tangy pickled cabbage perfectly complements the tender fish fillets; spicy, sour, and aromatic, with a rich broth that pairs wonderfully with rice.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Tile Fish (Wakua Yu)
Tile Fish is a classic Sichuan dish named for its tile-shaped fish pieces. Crispy outside and tender inside, with a spicy and tangy flavor.
One Fish Two Ways
One fish, two flavors: silky fillets and creamy fish head soup. A classic dish that maximizes the whole fish, perfect for family gatherings.
Taishan Red-Scale Fish
Taishan Red-Scale Fish is a rare species from Mount Tai, Shandong. Braised to perfection, its flesh is tender and the sauce is rich and flavorful.
Buddha's Hand Fish Belly (Foshou Dudang)
A classic Shanghai dish, the fish belly is crispy outside and tender inside, coated in a sweet and sour sauce, shaped like Buddha's hand, symbolizing good fortune.
Red-Braised Huíyú (Chinese Longsnout Catfish)
A classic Shanghai-style braised fish dish, tender and flavorful with a rich savory-sweet soy sauce glaze.
Celery and Fish Shreds
Tender fish shreds paired with crisp celery, creating a delightful texture. This light and delicious stir-fry is a nutritious and quick home-cooked dish.
清蒸江团
A classic Sichuan dish featuring tender steamed fish topped with scallion, ginger, and red pepper, drizzled with hot oil and soy sauce. Light and aromatic.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Stinky Mandarin Fish
Smelly but tasty, a classic of Anhui cuisine. The fish develops a unique aroma after curing, then cooked to tender and savory perfection, leaving a lasting impression.
Squirrel Fish with Tomato Sauce
Sweet and sour, crispy fish cut like a squirrel. A classic banquet dish that delights both the eyes and the palate.
Sweet and Sour Yellow River Carp
Sweet and Sour Yellow River Carp is a classic Chinese dish featuring a whole carp fried until crispy, then coated in a tangy sweet-and-sour sauce. The golden, crunchy exterior and tender, flaky fish make it a show-stopping centerpiece for any banquet.