Red-Braised Hui Fish 红烧鮰鱼
Red-Braised Hui Fish is featured among the local specialties of Shanghai.
Hongshao huiyu (红烧鮰鱼) is a Shanghai fish dish in which pieces of hui fish are gently braised until soft and coated in their cooking sauce. Baoshan preserves a specifically documented local cooking tradition for this preparation.
How it is prepared
The Baoshan account emphasizes careful changes in heat, with most of the cooking carried out gently so that the fish pieces remain intact. The fish's gelatin-rich parts help give the sauce body; vigorous stirring would work against that presentation.
Flavour & texture
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.
Local context & naming
Baoshan's heritage description connects the technique with old Wusong restaurant cooking. Historical references to Yangtze fish explain that context; they do not verify the species or supply source of a present-day menu item.
Ordering this dish
Ask the restaurant to identify the fish and its source, since market use of huiyu can vary. Confirm whether the serving is a whole fish or cut pieces and whether its size fits your group.
At the table
Move one piece to your own plate and check it for bones before eating. Spoon a little sauce over rice first rather than assuming its strength or sweetness matches another red-braised dish.
Ingredients to check
Contains fish. Confirm the exact species, cooking wine, soy-based seasonings and stock; the dish name is not a complete ingredient list.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shanghai Quick-Fried Shrimp 油爆虾 →
Youbao xia (油爆虾) is Shanghai-style shrimp quickly fried with the shells on. Bright shells and savoury-sweet seasoning frame the firm meat inside, making this a different dish from peeled shrimp in a pale sauce.
Three Shredded Ingredients in Clear Broth 扣三丝 →
Kou sansi (扣三丝) presents finely shredded ingredients as a neat mound in clear broth. Shanghai's official food guide describes chicken, pork and winter bamboo shoots, making this a composed meat-and-vegetable dish rather than noodles.
Questions before you order
Does this page guarantee wild Yangtze fish?
No. The historical cooking description does not establish the origin or identity of fish currently served by any restaurant.
Sources & reading
Identity, the described preparation and local context checked against the linked sources on 8 September 2026. Where a home recipe is cited, it is a documented example, not a restaurant standard. Ordering and serving suggestions are editorial guidance. No recipe testing, exclusive origin, current venue availability or dietary certification is claimed.
Recipes and servings vary between kitchens.