Bengbang Shredded Eel (Shanghai Style)
A classic Shanghai dish: tender eel shreds in a rich savory-sweet sauce, topped with sizzling garlic and scallions for an aromatic finish.
Tianmen Steamed Eel with Pickles
A classic steamed dish from Tianmen, Hubei. Eel is steamed with pickled vegetables and rice flour, resulting in a sour-spicy and tender flavor.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Clear Simmered Black-Ear Eel
A delicate Cantonese soup where eel pieces are gently simmered until tender in a clear broth infused with ginger and scallion, highlighting the natural sweetness of the fish.
Sizzling Eel (响油鳝糊)
Tender eel pieces coated in a rich savory sauce, topped with sizzling hot oil that crackles and pops, releasing an irresistible aroma. A Shanghai classic.