LOCAL FOOD GUIDE

Pounded Fish Soup with Three Shreds 三丝敲鱼

Sansi Qiaoyu

Pounded Fish Soup with Three Shreds is featured among the local specialties of Zhejiang.

AI illustration: An oval plate with one cooked whole freshwater fish in light brown sauce.
AI illustration · AI 示意图（仅供参考，非实拍）AI-generated visual reference; not a restaurant photograph. AI 示意图，仅供参考，非实拍。

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.

How it is made

Fresh fish is coated with starch and beaten with a wooden mallet until it forms thin sheets. These are blanched in water before being used in the soup. Wenzhou’s tourism bureau describes the finished broth as clear and full-flavoured, with tender, smooth fish. It also notes that the prepared fish sheets can be stir-fried.

A dish for guests

The tourism bureau records pounded fish being served at holidays and gatherings of relatives and friends. It places this soup alongside Jinxiu Fish Shreds (锦绣鱼丝) and Stir-Fried Cuttlefish Flowers (爆墨鱼花) in the trio known as Oucai Sanjue (瓯菜三绝), the three specialities of Wenzhou cuisine.

China Revealed · Editorially updated 2026-09-27

Sources & reading

Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.