Xiushui fish skin 秀水鱼皮

Prepared fish skin provides a distinctly springy texture in this Chun'an specialty. Ask the restaurant how it is seasoned and whether it is served cold or hot.

How it is made

Prepared fish skin is cut into serving pieces and dressed or otherwise finished according to the restaurant. A cool seasoned plate emphasizes the skin's texture, while hot versions change its softness.

Flavour & texture

The appeal is a springy, slightly gelatinous bite rather than the flaky flesh of a fish fillet. Savory, sour or aromatic dressing supplies most of the flavor.

Local roots & traditions

Xiushui fish skin is associated with Chun'an's local food repertoire within the wider Hangzhou area.

How to order Xiushui fish skin

Ask the serving temperature, fish type and dressing before choosing a portion.

More dishes to compare

Explore related local specialties and compare their names, preparation notes and ordering guidance.

Compare a related local preparation

West Lake fish in vinegar sauce 西湖醋鱼 →

Freshwater fish is gently poached and covered with a thickened vinegar-and-sugar sauce. Kitchens differ in the fish used and in how sharply they balance the sweet and sour elements. The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.

Try a different local texture

Sister Song's fish soup 宋嫂鱼羹 →

Cooked fish is flaked or shredded into broth with fine accompaniments, then the soup is lightly thickened. Egg, ham, bamboo shoots and vinegar may appear in different versions. The texture is silky, with soft fish and small contrasting shreds. A little acidity can brighten the rich savory base.

Questions before you order

What name should I show when ordering?

Show 秀水鱼皮 for Xiushui fish skin. Ask the serving temperature, fish type and dressing before choosing a portion.