Fish & seafood 河鲜海鲜

Wuyou Drunken Mud Snails 伍佑醉螺

Wuyou Drunken Mud Snails (伍佑醉螺) are mud snails (泥螺) from Wuyou town (伍佑镇) in Yancheng (盐城), Jiangsu, cured in brine and then steeped in sugar and wine.

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Sheyang Pufferfish Braised with Garlic Scapes 射阳蒜薹烧河豚

Sheyang Pufferfish Braised with Garlic Scapes (射阳蒜薹烧河豚) is listed among the local specialties of Yancheng, Jiangsu. It is grouped here with fish & seafood; retain the complete Chinese name when comparing local menus.

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Xiangshui Four-Gill Perch 响水四鳃鲈鱼

Xiangshui Four-Gill Perch (响水四鳃鲈鱼) is a large fish taken mainly in the middle and lower Guan River (灌河) in Xiangshui County (响水县), Yancheng (盐城), Jiangsu. Braised in soy sauce, its flesh is white, fat and tender.

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Braised Boned Bighead Carp Head 拆烩鲢鱼头

Braised Boned Bighead Carp Head (拆烩鲢鱼头) is a dish of Huaiyang cooking (淮扬菜), the traditional cuisine of the Huai'an (淮安) and Yangzhou (扬州) area of Jiangsu. Its main ingredient is the head of a bighead carp (花鲢).

Sihong Hairy Crab 泗洪大闸蟹

Sihong Hairy Crab (泗洪大闸蟹) is the hairy crab raised in Sihong County (泗洪县) in Suqian (宿迁), on the west shore of Hongze Lake (洪泽湖) in the lower Huai River (淮河) basin.

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Luoma Lake Icefish 骆马湖银鱼

Luoma Lake Icefish (骆马湖银鱼) are the white, translucent fish of Luoma Lake (骆马湖) in Suqian (宿迁), Jiangsu, which the Suqian city government calls the best of the lake's catch alongside its shrimp, crabs and crayfish.

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Longjing shrimp 龙井虾仁

The shrimp are springy and gently sweet, with a light grassy fragrance rather than a strongly bitter tea sauce.

West Lake fish in vinegar sauce 西湖醋鱼

The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.

Ningbo fish with preserved greens 雪菜大黄鱼

Tender fish contrasts with the finely chopped greens' slight bite. The preserved vegetables give depth and salt without requiring a thick dark sauce.

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Yellow croaker with scallion oil 葱油黄鱼

The hot oil releases a strong scallion fragrance while the fish stays tender and moist. The sauce is usually lighter than a red braise.

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Zhoushan braised hairtail 舟山红烧带鱼

The flesh is tender and rich, with a firm central bone and smaller bones that require attention. The braise adds salty depth and a little sweetness.

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Pounded Fish Soup with Three Shreds 三丝敲鱼

Pounded Fish Soup with Three Shreds (三丝敲鱼) is a traditional dish of Wenzhou (温州). Its three shredded ingredients are chicken breast, ham and shiitake mushrooms, cooked with stock and thin sheets of pounded fish.

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