Sizzling shredded eel 响油鳝糊
Sizzling shredded eel is featured among the local specialties of Shanghai.
Fine eel strips sit in a rich sauce finished with hot oil. Share the aromatic dish with rice while the scallion scent is strongest.
How it is made
Eel is cooked and cut into fine strips, then combined with a seasoned sauce. Hot oil is poured over aromatics near serving time, producing the characteristic sizzling finish.
Flavour & texture
The eel is tender and slippery, with a rich savory coating. Garlic, scallion and white pepper often give the final aroma its lift.
Local roots & traditions
Xiangyou shanhu is a recognizable Shanghai restaurant dish whose name calls attention to the hot-oil finish.
How to order Sizzling shredded eel
Eat it while the aromatics are fresh and use a little sauce with plain rice.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Fresh-and-cured pork soup 腌笃鲜 →
Fresh pork, cured pork and bamboo shoots simmer together until the broth becomes deeply savory. Some kitchens add knotted tofu skin, which absorbs the soup and adds another soft texture. Cured meat supplies salt and aroma, fresh pork adds richness, and bamboo shoots contribute a clean bite. The broth is substantial without needing chili.
Baoshan red-braised river catfish 宝山红烧鮰鱼 →
River catfish is cut or prepared whole and braised in a soy-based sauce with aromatics. The sauce is reduced enough to coat the fish without requiring a crisp exterior. Expect soft flesh and a rich, slightly gelatinous texture around the skin. The savory sauce makes the dish more substantial than a lightly steamed fish.
Questions before you order
What name should I show when ordering?
Show 响油鳝糊 for Sizzling shredded eel. Eat it while the aromatics are fresh and use a little sauce with plain rice.
Sources & reading
Recipes and servings vary between kitchens.