Suixian Beihu Slow-Cooked Crucian Carp 睢县北湖糟鱼
Suixian Beihu Slow-Cooked Crucian Carp is featured among the local specialties of Henan.
Suixian Beihu Slow-Cooked Crucian Carp (睢县北湖糟鱼) uses small, plump crucian carp from North Lake (北湖) in Sui County (睢县). Each fish weighs about 200 grams. The finished fish keeps its whole outline even though its bones and fine spines have softened during cooking.
How it is made
The fish are gutted but retain their scales. They are marinated, fried and then braised with several seasonings. The result is golden with a reddish tinge, accompanied by a pronounced, rounded aroma.
How it is eaten
Both hot and cold servings are part of the local description. Sui County Media Convergence Center (睢县融媒体中心) characterizes the hot fish as rich without greasiness, and the cold fish as free of a fishy taste.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.