Quanzhou braised rice-field fish 全州黄焖禾花鱼
Quanzhou braised rice-field fish is featured among the local specialties of Guilin.
Small rice-field fish are braised in a savory sauce. Try this Quanzhou specialty with rice and watch for bones.
How it is made
Small fish associated with rice-field farming are cleaned and braised in a savory sauce. Aromatics and the degree of sauce reduction vary with the restaurant.
Flavour & texture
The fish has tender flesh and a concentrated coating, with many small bones that require care.
Local roots & traditions
Huangmen hehuayu is associated with Quanzhou county in the Guilin region, rather than Quanzhou city in Fujian.
How to order Quanzhou braised rice-field fish
Confirm the fish size and preparation, order rice for the sauce and separate each fish carefully rather than eating a large mouthful.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Yangshuo beer fish 阳朔啤酒鱼 →
Freshwater fish is cooked with beer and vegetables in a savory braise. The fish may first be browned, helping the skin and sauce develop a fuller flavor. The flesh is tender beneath a rich, aromatic sauce; beer forms part of the cooking liquid rather than making the dish taste like a cold drink. Tomato or peppers may add freshness.
Longsheng sour fish 龙胜酸鱼 →
Fish is preserved through a sour fermentation process, then prepared for serving according to the household or restaurant. A cooked portion gives visitors a straightforward way to try the preserved ingredient. The fish has a concentrated tang and fermented aroma, with firmer flesh than fresh fish and seasoning that varies by maker.
Questions before you order
What name should I show when ordering?
Show 全州黄焖禾花鱼 for Quanzhou braised rice-field fish.
Sources & reading
Recipes and servings vary between kitchens.