Fish & seafood 河鲜海鲜

Luodian fish balls 罗店鱼圆

The balls are smooth, light and springy, with a delicate fish flavor. Their texture differs from a coarse minced-meat ball.

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Shanghai crystal shrimp 水晶虾仁

The source describes a soft yet crisp bite and a pronounced shrimp flavour. A finished plate can show reddish and milky-white tones; crystal does not mean completely colourless, and appearance should not be used to judge cooking safety.

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Red-Braised Hui Fish 红烧鮰鱼

Expect tender fish and a substantial sauce rather than a crisp batter. The defining contrast is between intact pieces on the plate and their soft texture when eaten.

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Shanghai Quick-Fried Shrimp 油爆虾

The shell carries much of the immediate aroma and seasoning. Inside, the shrimp should retain a firm, juicy texture rather than becoming a dry crumbly filling.

Fish-Head Casserole with Wine-Lees Broth 砂锅糟香鱼头

Look for a rounded savoury broth, a fermented-wine aroma and soft fish meat around the head. The word 糟香 describes the fragrance of the lees rather than a chilli-pickled or sweet-and-sour sauce.

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Steamed Shad 清蒸鲥鱼

The intended texture is tender and rich. Leaving the scales on is a recognised feature of this preparation, so their presence need not mean that cleaning was omitted; ask staff how the fish is served and separated.

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Squirrel-shaped mandarin fish 松鼠鳜鱼

The coating is light and crunchy, with moist fish beneath and a bright sauce that combines sweetness and acidity.

Crab-and-pork lion's head 蟹粉狮子头

The meatballs are soft enough to yield easily, with rich pork balanced by a delicate crab aroma and surrounding broth.

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Huai'an soft eel strips 软兜长鱼

The texture is tender and supple, with a rich coating and aromatic seasoning. It is a relatively delicate treatment despite the deep savory flavor.

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Taizhou crab-roe buns 泰州蟹黄包

The appeal is a fragrant, rich crab center against a tender wrapper; some versions carry substantial hot broth. Size and filling ratios affect how filling one piece feels.

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Lianyungang braised shaguang fish 连云港红烧沙光鱼

The fish is tender and the sauce savoury. Small bones and the fish's shape require more care than eating a boneless fillet.

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Xuyi Crayfish 盱眙小龙虾

Xuyi Crayfish (盱眙小龙虾) is the freshwater crayfish of Xuyi County (盱眙县) in Jiangsu.

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