Dongpo Fish 东坡鱼
Dongpo Fish is featured among the local specialties of Sichuan.
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Dongpo Fish (东坡鱼) is a fish dish associated with Meishan (眉山) and named after Su Dongpo (苏东坡). A 2014 China National Radio (央广网) report describes the local preparation as gently boiling the fish with a small group of aromatic ingredients.
How the fish is prepared
The fish is scaled, opened and cleaned, then lightly scored five times on each side. It goes into boiling water and cooks over a low flame with ginger, spring onion and citrus peel. Salt is added when the fish is taken from the pot.
Fish and broth
China National Radio describes a rich, white broth and tender fish. Soy sauce can accompany the fish as a dip, while the broth is also valued for its fresh flavour. The dish is also called Dongpo Wuliu Yu (东坡五柳鱼).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.