Suichang Jiaotan Fish Head 遂昌焦滩鱼头

Suichang Jiaotan Fish Head (遂昌焦滩鱼头) is a fish-head dish associated with Jiaotan (焦滩) beside the Wuxi River (乌溪江) in Suichang (遂昌), Lishui (丽水). A signed food feature in Taizhe Tiandi (台浙天地) describes fish head, tofu and cucumber simmering together over a charcoal stove.

Frying before the broth

In Zhang Xianlin (张先林)’s account, the fish head is split, cleaned and seasoned with soy sauce, sugar and huangjiu (黄酒) rice wine. It is fried until its surface turns yellow. Scallion, ginger and chilli are then fried, the fish head returns to the pan, and rice wine, soy sauce and water are added to make a white broth.

Tofu, cucumber and mint

Cucumber pieces and locally made salt-coagulated tofu line a small iron pot. Fish head and broth go above them, with fresh mint scattered on top, and the pot sits over the charcoal stove. The feature describes tender fish, a full flavour and adjustable mild heat.