Braised longsnout catfish 红烧鮰鱼
Braised longsnout catfish is featured among the local specialties of Hubei.
Tender freshwater fish cooks in a savory sauce. Share the dish with rice and check carefully for bones.
How it is made
Pieces of longsnout catfish are cooked in a savory braise, allowing the fish and its skin to contribute body to the sauce. Aromatics and the balance of soy, wine and other seasonings vary.
Flavour & texture
The flesh is tender, and the skin can feel rich and gelatinous. Sauce makes this a substantial rice accompaniment rather than a light fish soup.
Local roots & traditions
Hongshao huiyu is part of Hubei's freshwater-fish cooking repertoire.
How to order Braised longsnout catfish
Ask how the fish is cut, confirm the portion and check each bite for bones.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Wuchang fish 武昌鱼 →
Wuchang fish is a regional freshwater bream served in several ways, including steaming and braising. A restrained steamed version commonly uses aromatics and a light savory seasoning to show the fish itself. The flesh is delicate and mild, with skin and fine bones shaping the eating experience. A braised version will have a fuller sauce.
Jingzhou steamed fish cake 荆沙鱼糕 →
Fish flesh is worked into a paste with binding ingredients, often including pork, and steamed into a firm cake. It is cooled or rested enough to cut into neat slices. The cake is tender and springy, with a fine-grained texture and mild fish savoriness rather than visible flakes of whole fish.
Questions before you order
What name should I show when ordering?
Show 红烧鮰鱼 for Braised longsnout catfish. Ask how the fish is cut, confirm the portion and check each bite for bones.
Sources & reading
Recipes and servings vary between kitchens.