Fish Slices in Light Sauce
Tender fish fillets are quickly fried then coated with a savory sauce. This delicate Shandong dish features a silky texture and clean flavors.
Macau Fried Fish Fillet
Crispy golden breaded fish fillet, tender and juicy inside, a classic street food in Macau, perfect with tartar sauce.
Crispy Fish (Su Yu)
Crispy Fish is a classic Zhejiang dish with a golden, crunchy exterior and tender, juicy interior in a sweet and sour sauce.
烧沙甸鱼
This braised sardine dish offers tender fish in a rich savory-sweet sauce, a simple and delicious home-style classic. Perfect with steamed rice.
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.
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.
Steamed Fish Tail with Preserved Mustard Greens (梅菜蒸鱼尾)
The savory preserved mustard greens enhance the delicate fish tail. Steaming retains natural freshness, making this a beloved Cantonese home-style dish that's both simple and delicious.
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.
Fish Bites Lamb (Yu Yao Yang)
A classic Anhui dish where freshwater fish is stuffed with seasoned lamb, then braised until the broth is thick and the flavors meld perfectly.
Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.
Yellow Croaker Spitting Silver Threads
Fresh yellow croaker steamed to perfection, topped with crispy silver threads (fried vermicelli), resembling the fish spitting silver strands. Unique presentation and delightful textures.
Zhǎo Liū Yú Piàn (Fish Slices in Fermented Rice Wine Sauce)
A classic Shanghai dish with tender fish fillets coated in a fragrant, slightly sweet fermented rice wine sauce.
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.
Liu Yu Pian (Smooth Fish Slices)
Liu Yu Pian is a classic Chinese dish featuring tender white fish slices in a delicate, translucent sauce. The fish is marinated and quickly fried to lock in moisture, then stir-fried with vegetables in a silky light gravy. It's a delicate dish that highlights the freshness and texture of the fish.
White Sauce Stuffed Fish
A classic Shandong dish where the boneless fish meat is minced, seasoned, and stuffed back into the fish skin, then steamed and topped with a creamy white sauce. Delicate, flavorful, and impressive for banquets.
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.
Song Sister's Fish Soup (Song Sao Yu Geng)
A celebrated Hangzhou classic said to originate from the Southern Song dynasty. Silky fish shreds in a tangy, savory broth with ham, bamboo shoots, and shiitake mushrooms creates a delightfully comforting soup that warms both heart and soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.