Discover Chinese food
Local dishes, ingredients and the stories behind them.
Bazhong Zaolin Clear-Soup Fish 巴中枣林鱼
Bazhong Zaolin Clear-Soup Fish (巴中枣林鱼) is a local fish dish of Bazhong (巴中), named for Zaolin (枣林). Its defining feature is a fragrant, milky-white soup made with river fish.
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Read dish guide →Linjiangsi Fish in Chili Bean Sauce 临江寺豆瓣鱼
Linjiangsi Fish in Chili Bean Sauce (临江寺豆瓣鱼) is listed among the local specialties of Ziyang, Sichuan. The name includes 鱼 (fish).
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Read dish guide →Leibo Fish with Water Shield 雷波莼菜鱼
Leibo Fish with Water Shield (雷波莼菜鱼) is listed among the local specialties of Liangshan Yi Autonomous Prefecture, Sichuan. The name includes 鱼 (fish).
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Xichang Drunken Shrimp 西昌醉虾
Xichang Drunken Shrimp (西昌醉虾) is a raw shrimp speciality associated with Qionghai Lake (邛海) in Xichang (西昌). One local version uses the lake's smallest live shrimp mixed with a strongly seasoned sauce.
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Dushan fermented-shrimp sour beef 独山虾酸牛肉
Expect a pronounced fermented aroma, acidity and chilli warmth with tender beef. The flavour is deliberately assertive.
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Read dish guide →Guanling Duanqiao Green Pepper River Fish 关岭断桥青椒河鱼
Guanling Duanqiao Green Pepper River Fish (关岭断桥青椒河鱼) is a fish hotpot from Duanqiao town (断桥镇) in Guanling Buyei and Miao Autonomous County (关岭布依族苗族自治县), Anshun: large pieces of fish simmered in a red broth with chopped green peppers and tomato, finished with fresh green Sichuan pepper.
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Read dish guide →Nayong Torch Fish 纳雍火把鱼
Nayong Torch Fish (纳雍火把鱼) is a dried fish from Nayong County (纳雍县) in Bijie (毕节), Guizhou, cooked by frying the flesh crisp and stir-frying it with green chillies.
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Read dish guide →Tongren Sour Fermented Fish 铜仁酸扎鱼
Tongren Sour Fermented Fish (铜仁酸扎鱼) is a whole fish cured with salt and chilli and then fermented in earthenware jars, a dish of the Tujia (土家) people of Yinjiang Tujia and Miao Autonomous County (印江土家族苗族自治县) in Tongren (铜仁), Guizhou.
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Read dish guide →Leishan Fermented Fish Chili Paste 雷山鱼酱酸
Leishan Fermented Fish Chili Paste (雷山鱼酱酸) is a jar-fermented mash of fresh small fish chopped with erjingtiao (二荆条) chilli and salt, which the Leishan (雷山) County government describes as a traditional Miao (苗族) cooking ingredient.
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Read dish guide →Pingtang Jar-Braised Fish 平塘坛子鱼
Pingtang Jar-Braised Fish (平塘坛子鱼) is fish braised in a pottery jar, a dish of Pingtang (平塘) county in Qiannan (黔南), Guizhou, which the county tourism bureau presents under the heading “夏黑子·坛子鱼” (Xiaheizi jar fish).
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Read dish guide →Sandu Fish Stuffed with Chives 三都鱼包韭菜
Sandu Fish Stuffed with Chives (三都鱼包韭菜) is a whole carp or grass carp packed with chives, tied with rice straw and cooked for ten to twelve hours, a dish of the Shui people (水族) of Sandu (三都), Guizhou.
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Chengjiang Copper Pot Fish 澄江铜锅鱼
Chengjiang Copper Pot Fish (澄江铜锅鱼) is fish simmered in a copper pot, cooked by the fishing families around Fuxian Lake (抚仙湖) and Xingyun Lake (星云湖) in Chengjiang (澄江), Yuxi (玉溪).
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Food articles and local dining stories will appear here as they are published.