Slow-braised fish maw 扒广肚
Slow-braised fish maw is featured among the local specialties of Henan.
Fish maw is slowly cooked to a soft, gelatinous texture. Share a small portion of this traditional banquet dish.
How it is made
Dried fish maw is rehydrated and carefully prepared before being slowly braised in a rich stock. Supporting ingredients and the thickened finishing sauce vary with the banquet version.
Flavour & texture
The maw itself has a mild flavor but a soft, springy or gelatinous texture, making the stock particularly important.
Local roots & traditions
Paguangdu is part of Henan's traditional banquet repertoire and is usually served as one component of a larger meal.
How to order Slow-braised fish maw
Ask which fish maw is used and confirm the price and portion before ordering.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Braised Yellow River carp 红烧黄河鲤鱼 →
A whole carp is prepared, often browned first, and slowly cooked in a soy-based sauce with aromatics. The sauce is spooned over the fish as it finishes. The flesh is tender and savory, with a richer coating than a clear fish soup. Small bones remain and should be separated carefully.
Hot-sour wuyudan soup 酸辣乌鱼蛋汤 →
Prepared wuyudan, a product made from female cuttlefish nidamental glands, is separated into thin layers and warmed in seasoned soup. Vinegar and white pepper provide the defining sour and hot balance. The pale pieces are tender and slightly springy, floating in a broth whose acidity is more prominent than chili burn. It is a delicate seafood soup despite the assertive seasoning.
Questions before you order
What name should I show when ordering?
Show 扒广肚 for Slow-braised fish maw. Ask which fish maw is used and confirm the price and portion before ordering.
Sources & reading
Recipes and servings vary between kitchens.