Fried and Braised Small Fish 黄焖鱼
Fried and Braised Small Fish is featured among the local specialties of Henan.
Image notes
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Fried and Braised Small Fish (黄焖鱼) is a Kaifeng (开封) snack made by frying small fish and then gently cooking them in seasoned broth under a lid. The finished dish is known for soft flesh, softened bones and plentiful fish in a rich soup.
Two stages of cooking
China News Service identifies Yellow River (黄河) grass carp, small crucian carp and assorted other fish as the main ingredients. Once cleaned, the small fish are fried thoroughly, then combined with spices and seasoned braising stock. The pan is covered for slow cooking over low heat.
People’s Daily Online describes the small fish as coated in batter before frying, followed by stewing. Its account notes that even the bones become soft enough to lose their hard texture.
At the night market
People’s Daily Online places Fried and Braised Small Fish at Kaifeng’s Gulou (鼓楼) night market, where vendors call out that it is hot and ready.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.