LOCAL FOOD GUIDE

Yellow Croaker Soup with Pickled Greens and Bamboo 雪菜笋丝大汤黄鱼

Xuecai Sunsi Datang Huangyu

Yellow Croaker Soup with Pickled Greens and Bamboo is featured among the local specialties of Zhejiang.

AI illustration: A deep ceramic bowl of cooked bone-in fish chunks in pale broth.
AI illustration · AI 示意图（仅供参考，非实拍）AI-generated visual reference; not a restaurant photograph. AI 示意图，仅供参考，非实拍。

Yellow Croaker Soup with Pickled Greens and Bamboo (雪菜笋丝大汤黄鱼) pairs yellow croaker with salt-preserved mustard greens and shredded bamboo shoots. Zhejiang writer Fu Liqun (符利群) describes this combination in a signed Zhejiang Writers (浙江作家) essay about preserved greens and their cooking.

Preserved greens and fish

The essay explains that xuelihong (雪里蕻) mustard greens are salted in crocks; their colour changes from green to darker green and yellow as they are preserved. For the fish soup, Fu describes ordinary small yellow croakers as the usual substitute for scarce large East China Sea croakers.

A milky soup

The small fish are fried on both sides, then simmered in soup until the liquid becomes milky white. Preserved greens and shredded bamboo shoots are added, and chopped green scallions finish the plated dish. Fu describes the distinctive flavour as a meeting of vegetables and seafood.

AI illustration: Yellow croaker with preserved mustard greens and bamboo shoots in light broth.
AI illustration · AI 示意图（菜式参考，非实拍） · 雪菜大黄鱼 — A general serving example; recipes and presentation vary.

China Revealed · Last updated 2026-10-07

Sources & reading

Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.