Delicious on the plate, delightful on the palate.

by

1 Clay Pot Braised Fish Head

[Ingredients]

  • Fresh carp fish head…… 1 piece
  • Cooked bamboo shoots…… 50g
  • Vermicelli…… 6 sheets
  • Green garlic stems…… 2.5g
  • Shaoxing wine…… 15g
  • Soy sauce…… 125g
  • Salt…… 2.5g
  • Sugar…… 10g
  • Monosodium glutamate (MSG)…… 3g
  • Soybean oil…… 250g
  • Rendered pork fat…… 150g
  • Spring onion knots…… 1 piece
  • Ginger…… 2 slices

[Cooking Method]

  1. Scale and clean the fish head, removing the gills. Make three shallow cuts on each side of the neck meat, cutting halfway into the flesh. Make a light incision on the top of the head with the back of the knife. Place the fish head in a clay pot, soak with 50g of soy sauce for 1 minute. Cut the vermicelli into 3cm wide, 6.6cm long strips, soak in warm water, then rinse thoroughly.
  2. Heat a wok over high heat, add oil, then add soybean oil until smoking. Add spring onion knots and ginger, then slide the fish head into the wok along the edge. Sear both sides until golden brown, drain excess oil, then add Shaoxing wine. Cover and simmer briefly. Add 75g of soy sauce, sugar, bamboo shoots, vermicelli, about 1500g of water, 50g of pork fat. Simmer until the broth thickens and the vermicelli turns transparent and curls. Remove the fish head with a slotted spoon, place it back into the clay pot, pour in the sauce and vermicelli, add 50g of pork fat, cover, and simmer over low heat until hot. Add green garlic before serving.

[Key Techniques]

  1. Choose a fish head weighing about 1000g, with firm meat, approximately 6.6cm wide.
  2. When removing the gills, take care not to tear the tender meat around the throat, as it is the main part eaten. Use scissors to cut the gills attached to the tender meat at the throat, and wash thoroughly.
  3. The fish head is cooked when the eyes protrude and the skin turns bluish-gray.
  4. Proper heat control and water are crucial. Start with high heat to evaporate the fishy smell, then reduce to medium heat to thicken the broth. Finish on low heat to tenderize the fish head without losing its shape. Use cold water when adding water to maintain clarity and thickness of the broth; do not add hot water during cooking to preserve flavor.

[Flavor Characteristics]

  1. The fish head meat is tender, fatty, and savory, with a thick, hot soup.
  2. Legend has it that this dish was praised by Emperor Qianlong during a visit to Wu Mountain in Hangzhou, and it became renowned nationwide, even documented in the Qing Dynasty’s “Suiyuan Shidan”.

2 Marinated Fish with Salted Ham

[Ingredients]

  • Cooked salted ham…… 150g
  • Shaoxing wine…… 10g
  • Cooked bamboo shoots…… 25g
  • Monosodium glutamate (MSG)…… 1g
  • Freshwater fish fillet…… 250g
  • Fermented brine…… 50g
  • Dried shiitake mushrooms…… 20g
  • Rendered pork fat…… 75g
  • Salt…… 1.5g
  • Pork broth…… 750g
  • Green garlic…… 1g

[Cooking Method]

  1. Slice the cooked salted ham into pieces measuring 4.9cm in length and 2.3cm in width. Cut the freshwater fish fillet into chunks measuring 8.2cm in length and 2cm in width. Clean the dried shiitake mushrooms, removing the stems and patting dry. Wash and cut the green garlic into small sections.
  2. Heat a wok over high heat. Add the pork broth, freshwater fish chunks, salted ham pieces, bamboo shoots, shiitake mushrooms, Shaoxing wine, and salt. Bring to a boil, skim off any foam, then add 25g of rendered pork fat. Cover and simmer over low heat for about 4 minutes. Return to high heat and cook until the broth slightly thickens. Add MSG, remaining 50g of rendered pork fat, and fermented brine. Pour into serving bowls, sprinkle with green garlic, and serve.

[Key Techniques]

  1. Fermented brine is made by mixing fermented brine with pork broth until well blended. Filter out the solid residue using a fine cloth bag. Fermented brine is the residue left after making rice wine, imparting a strong wine aroma.
  2. When serving, pour the broth into bowls and arrange bamboo shoots and shiitake mushrooms on top of the fish and meat.

[Flavor Characteristics]

This dish features salty, bright red salted ham paired with tender, white freshwater fish fillet. The broth is rich and thick with a pronounced fermented aroma, representing the distinctive flavors of Shanghai cuisine.

3 Fish Soup Rolls

[Ingredients]

  • Fresh carp fish head…… 200g
  • Soybean oil…… 40g
  • Fresh carp fish intestines…… 1 piece
  • Vermicelli…… 3 sheets
  • Fresh carp fish tail…… 100g
  • Soy sauce…… 90g
  • Shaoxing wine…… 15g
  • Sugar…… 5g
  • Salt…… 25g
  • Rice vinegar…… 50g
  • Monosodium glutamate (MSG)…… 2g
  • Green garlic stems…… 5g
  • Fermented brine…… 50g
  • Rendered pork fat…… 35g

[Cooking Method]

  1. Rinse the fresh carp fish head and tail with water. Chop the fish head into rectangular pieces measuring 4.9cm in length and 3.3cm in width. Cut the fish tail into strips 1cm wide along the fin lines. Open up the fish intestines with scissors, scrape off the mucous membrane inside, wash thoroughly, and cut into segments 3.3cm long. Place them in a bowl, add rice vinegar and salt, rub with hands, then blanch in boiling water to remove any fishy odor. Drain and spread them on a plate to dry. Cut the vermicelli into strips measuring 3cm wide and 6.6cm long, soak in warm water, then rinse thoroughly.
  2. Heat a clay pot over high heat. Add soybean oil and heat until it reaches 80% hot. Add the fish head and tail, gently shake the pot to prevent sticking, and fry both sides until golden brown. Add the fish intestines, Shaoxing wine, soy sauce, and sugar, stir briefly to color. Immediately add about 400g of water and 25g of rendered pork fat, bring to a boil for about 1 minute. Cover the pot, reduce heat to low, and simmer for 5 minutes until the fish head and tail are cooked. Return to high heat, add vermicelli and MSG, cook until the broth thickens and turns golden. Finally, add fermented brine, green garlic stems, and 10g of rendered pork fat. Remove from heat and immediately serve.

[Key Techniques]

Use fresh carp fish head, tail, and intestines. Ensure to clean the intestines thoroughly to remove any mucous membrane to avoid any undesirable flavors.

[Flavor Characteristics]

This dish has a deep red color, thick and rich broth, tender fish meat, and a pronounced fermented aroma.

4 Poached Four-Gilled Perch Soup

[Ingredients]

  • Fresh four-gilled perch…… 750g
  • Bamboo shoots…… 75g
  • Cooked ham…… 15g
  • Monosodium glutamate (MSG)…… 2g
  • Spring onion…… 6.5g
  • Ground pepper…… 3g
  • Ginger…… 6.5g
  • Rendered pork fat…… 50g
  • Salt…… 10g
  • Yellow wine (Chinese cooking wine)…… 10g

[Cooking Method]

  1. Clean the four-gilled perch by removing the gills, scales, and innards. Wash thoroughly. Slice the bamboo shoots, cooked ham, and ginger. Cut the spring onions into segments.
  2. Heat a pot over high heat. Add rendered pork fat. Add the spring onion segments and ginger slices, stir-frying until golden brown. Place the four-gilled perch in the pot with its belly facing up, sear lightly, then flip over. Pour in the yellow wine, cover, and simmer briefly. Add enough water to turn the broth milky white. Cover again and simmer over low heat for about 4-5 minutes. Add bamboo shoots, salt, MSG, and ground pepper. Increase heat to high briefly. Carefully pour into soup bowls, garnish with slices of cooked ham, and serve.

[Key Techniques]

Removing the innards of the perch should be done carefully to maintain the fish’s integrity and appearance.

[Flavor Characteristics]

  1. Despite its name, the four-gilled perch actually has two gill openings, each with a small hole resembling a gill.
  2. This fish is a specialty of Songjiang County in Shanghai. It has a spindle-shaped body, approximately 16-20 cm long, with a large flat head, small eyes positioned on top, and a wide, flat mouth. Its scales are gray-brown with black markings, and the flesh is tender and delicate.
  3. There are many legends surrounding the four-gilled perch in folklore. One involves a dish highly regarded by Emperor Qianlong, who named it “the best dish in Jiangnan.”
  4. The soup made from four-gilled perch is milky white, with tender and fatty meat, and a fresh flavor without any fishiness.

5 Steamed Perch Soup

[Ingredients]

  • Perch fillet…… 250g
  • Salt…… 10g
  • Diced winter bamboo shoots…… 1000g
  • Potato starch…… 50g
  • Cooked chicken breast…… 25g
  • Spring onion…… 10g
  • Diced ham…… 15g
  • Ginger slices…… 5g
  • Rendered lard…… 50g
  • Chicken broth…… 750g

[Cooking Method]

  1. Debone the perch and cut into small cubes. Blanch the diced bamboo shoots in boiling water until tender.
  2. Heat a wok and add 50g of rendered lard. When the lard is hot but not smoking, add the spring onion and ginger slices. Fry until fragrant, then remove the spring onion. Add the perch cubes and stir-fry briefly. Pour in the yellow wine, chicken broth, diced bamboo shoots, and salt. Bring to a boil, then thicken the soup with potato starch mixed with water. Drizzle a little sesame oil over the soup, transfer to a serving bowl, and garnish with cooked chicken breast and diced ham.

[Key Techniques]

Use potato starch mixed with water to create a smooth thickening agent. Stir gently with a ladle to avoid sticking and to ensure a clear and glossy broth.

[Flavor Characteristics]

  1. Songjiang perch, known for its four gills (though technically having two gill openings each with a small hole resembling gills), is a renowned delicacy from Songjiang County in Shanghai. It is esteemed for its tender, boneless meat and lack of fishy taste.
  2. Songjiang perch is considered one of China’s four famous freshwater fish, alongside Yangtze River bream, Taihu silverfish, and Yellow River carp. It is praised for its delicate white flesh and has been enjoyed by emperors and poets throughout history.
  3. This dish features a pure white color, a light and creamy broth, tender meat, and a lingering savory aroma that delights the palate.

6 Clam and Crucian Carp Soup

[Ingredients]

  • Fresh crucian carp…… 1 fish (approximately 500g)
  • Salt…… 10g
  • Clams…… 250g
  • MSG…… 2g
  • Sliced bamboo shoots…… 25g
  • Scallion knot…… 1
  • Pea shoots…… 15g
  • Ginger…… 2 slices
  • Yellow wine…… 25g

[Cooking Method]

  1. Clean and gut the fresh crucian carp, making a few shallow cuts on both sides of the fish. Rinse the clams thoroughly to remove any sand or grit.
  2. Clean the cooking pot, add 750g of cold water, and bring to a boil with the crucian carp, yellow wine, scallion knot, ginger slices, and sliced bamboo shoots over high heat. Skim off any foam that forms, then reduce the heat and simmer for about 8 minutes. Meanwhile, blanch the clams in another pot of boiling water until their shells just start to open, then remove with a slotted spoon and add to the pot with the crucian carp. Season with MSG and salt, stir briefly, then add the pea shoots and immediately remove from heat.
  3. First, place the clams into serving bowls, then arrange the crucian carp on top of the clams. Pour the broth over the fish and clams, place the sliced bamboo shoots on the fish, scatter the pea shoots around, and drizzle with a bit of rendered lard.

[Key Techniques]

  1. Opt for a crucian carp weighing around 500g.
  2. Add the pea shoots right before serving to maintain their freshness.

[Flavor Characteristics]

  1. Crucian carp is a common freshwater fish in China, available year-round. It has tender meat, a delicious flavor, and is rich in nutrients compared to other fish.
  2. The broth of clam and crucian carp soup is clear and greenish, with tender and flavorful meat from both the fish and clams.

7 Steamed Crucian Carp Wrapped in Pork Net

[Ingredients]

  • Middle section of crucian carp…… 350g
  • Pork net fat…… 150g
  • Ham…… 20g
  • Salt…… 10g
  • Dried winter mushroom…… 1
  • Sugar…… 25g
  • Diced winter bamboo shoots…… 25g
  • Rice wine lees…… 15g
  • Diced lard…… 10g
  • Rendered lard…… 25g
  • Scallion knot…… 1
  • Vinegar…… 25g
  • Ginger…… 1 slice
  • Fresh ginger sprouts…… 5g
  • Shaoxing wine…… 25g

[Cooking Method]

  1. Gut the crucian carp, removing the innards and gills while keeping the scales intact. Wash the ham and winter bamboo shoots, then slice them into approximately 0.15cm thick pieces. Clean the dried winter mushroom. Rinse and pat dry the pork net fat. Serve the vinegar and fresh ginger sprouts in separate dishes.
  2. Lay the pork net fat flat, place the winter mushroom in the center, then arrange slices of ham and winter bamboo shoots in alternating layers. Sprinkle diced lard on both sides. Position the crucian carp on top of the ham and bamboo shoots, then gently wrap the pork net fat around it to maintain the original arrangement. Transfer everything to a plate. Add Shaoxing wine, sugar, rendered lard, salt, rice wine lees, scallion knot, and ginger slice. Steam over high heat for 10-15 minutes until the pork net fat has mostly melted. Remove from heat and place in a warm serving dish with the mushroom side facing up. Serve with vinegar and fresh ginger sprouts for dipping.

[Key Techniques]

  1. Rice Wine Lees: Also known as sweet rice wine lees, it is made by fermenting glutinous rice with sweet wine yeast. Detailed preparation involves steaming glutinous rice, mixing with wine yeast powder, and fermenting for about 24 hours.
  2. Steaming Time: Avoid oversteaming to prevent the fish meat from expanding and making the bones difficult to remove, which would diminish the flavor.

[Flavor Characteristics]

  1. Crucian Carp: According to the “Compendium of Materia Medica,” crucian carp are prevalent in early summer but decline later in the year. They have a flattened body and silver-white color, with the most delicious meat when they first enter rivers in spring and early summer. They are considered a precious fish species, though facing extinction due to depleted fish stocks in recent years.
  2. Preparation Technique: Crucian carp, with its naturally rich fat content, retains its scales during cooking to preserve moisture and flavor. Wrapped in pork net fat and steamed, the dish enhances the texture and flavor. The silver-white fish adorned with red ham, white bamboo shoots, and black winter mushrooms creates a visually appealing and flavorful dish. The tender and delicate fish meat pairs excellently with ginger and vinegar dip, making it a standout dish among river and sea delicacies.

8 Fire-Hugged Mandarin Fish

[Ingredients]

  • Whole mandarin fish…… 750g
  • Shaoxing wine…… 10g
  • Cooked ham…… 50g
  • Salt…… 3.5g
  • Cooked bamboo shoots…… 50g
  • Sugar…… 1g
  • Dried shiitake mushrooms…… 25g
  • Diced lard…… 15g
  • Scallion knot…… 1
  • Rendered lard…… 20g
  • Ginger slice…… 1
  • Fish sauce…… 1 dish
  • Rice vinegar…… 1 dish

[Cooking Method]

  1. Slaughter and clean the mandarin fish, removing scales, gills, and innards. Blanch briefly in boiling water, scrape off the skin, then split the fish along the belly, leaving the back skin and flesh intact. Make diagonal cuts on both sides of the fish, about 6 cuts per side. Spread the fish flat in a large fish bowl with the tail up. Cut the cooked ham, cooked bamboo shoots, and soaked shiitake mushrooms into rectangular pieces matching the cuts on the fish, inserting one piece of ham, bamboo shoot, and mushroom into each cut. Scatter diced lard over the fish, place the scallion knot and ginger slice on top, and add Shaoxing wine, salt, sugar, rendered lard, and a little water.
  2. Fill a steamer pot with water and bring to a boil. Place the fish bowl in the steamer, steam over high heat for about 8 minutes until the fish is cooked through. Remove the scallion knot and ginger slice before serving. Serve immediately with fish sauce and rice vinegar on the side for dipping.

[Key Techniques]

  • Steam the fish for about 8 minutes to ensure delicate texture and easy removal of bones.

[Flavor Characteristics]

  1. During the season when peach blossoms bloom and spring waters rise, it is the prime time for fishing in the water towns of Jiangnan. The poetic line “Peach blossoms, flowing water, plump mandarin fish” vividly describes the best time for catching mandarin fish. Mandarin fish, also known as mandarin perch, are prized freshwater fish in China with a greenish-yellow body adorned with irregular black markings, earning them the nickname “fresh flower fish.” They winter in the underwater grass of rivers and are difficult to catch. In early spring, they feed in nutrient-rich river waters, when their flesh is firm, plump, and at its tastiest. If delayed, their quality declines significantly.
  2. The preparation of Fire-Hugged Mandarin Fish emphasizes careful selection of ingredients and artistic presentation. The term “fire-hugged” refers to the technique of inserting slices of ham, mushrooms, and fresh bamboo shoots into diagonal cuts on the fish, creating a unique and appealing appearance. The fish is adorned with colorful patterns of red, white, and black, and presented with the head slightly split and the tail curled up in a fish bowl, maintaining its natural and original form.

9 Melon and Ginger Mandarin Fish Strips

[Ingredients]

  • Cleaned mandarin fish meat…… 300g
  • Salt…… 8g
  • Sweet sauce (from cucumbers)…… 20g
  • MSG…… 1.5g
  • Sweet sauce (from ginger)…… 10g
  • Cornstarch…… 20g
  • Tender pea shoots…… 150g
  • Potato starch…… 15g
  • Egg white…… 1
  • Rendered lard…… 500g
  • Scallion ginger sauce…… 15g (approximately 150g)

[Cooking Method]

  1. Wash the sweet cucumber sauce and sweet ginger sauce with water, then cut into fine strips about 0.1cm thick each. Cut the mandarin fish meat into 6cm long segments, then slice them into pieces about 0.2cm thick, and finally into strips. Rinse the fish meat in clean water to remove debris, drain, and pat dry with a clean cloth to remove excess moisture. Marinate the fish strips in scallion ginger sauce (5g) and salt (1g), then coat with egg white and cornstarch mixture, and refrigerate.
  2. Prepare a sauce with scallion ginger sauce (10g), salt (5g), MSG (1g), potato starch, and water (25g). Heat a wok over high heat, add 75g of rendered lard, and stir-fry the pea shoots quickly with 2g of salt and 0.5g of MSG until cooked. Drain excess liquid and arrange the pea shoots around the edge of a serving plate. Reheat the wok, add more rendered lard, and fry the fish strips over medium heat until cooked and then drain excess oil. Scatter the melon and ginger strips over the fish, leaving some oil in the wok. Add the fish strips, melon strips, and ginger strips to the wok, pour in the prepared sauce, stir briefly to evenly distribute the melon and ginger strips, thicken the sauce over the fish strips, and drizzle with 5g of rendered lard. Serve the dish in the center of the pea shoot-lined plate.

[Key Techniques]

  • Rinse the mandarin fish strips thoroughly to remove impurities, ensuring a clean and translucent appearance after cooking.
  • Thickening the sauce evenly coats the fish strips without excess liquid in the serving dish.

[Flavor Characteristics]

Melon and Ginger Mandarin Fish Strips is a traditional dish from Shanghai that has evolved over time with significant changes in seasoning and ingredients, transitioning from originally using green fish to mandarin fish. This change enhances the dish with a cleaner appearance and smoother texture of the fish strips. Garnished with tender pea shoots, the dish presents a blend of white fish strips and vibrant yellow melon and ginger strips, creating a visually appealing contrast. The flavors are refreshing and appetizing, making it a delightful choice for dining.

10 Pine Nut Fish Rice

(Ingredients)

  • Crucian carp meat………350 grams
  • Red bell pepper…………1 piece
  • Pine nuts…………100 grams
  • Egg whites…………1
  • Green bell pepper…………1
  • Shaoxing wine…………25 grams
  • Salt…………4 grams
  • Scallions (green part)………4 grams
  • MSG…………1.5 grams
  • Salad oil………1500 grams
  • Sesame oil…………15 grams
  • (approximately 150 grams)
  • Water starch…………75 grams
  • White pepper powder……1.5 grams

(Cooking Method)

  1. Cut the crucian carp meat into pea-sized pieces. Marinate with egg whites, MSG, white pepper powder, and water starch, and mix well with salad oil (15 grams). Cut green bell pepper, red bell pepper, and scallions into pieces of similar size as the fish.
  2. Heat salad oil until moderately hot. Fry the pine nuts until golden brown, remove and drain excess oil. Similarly, heat the fish pieces in the moderately hot oil until separated. Add green and red bell pepper pieces, stir-fry briefly, then transfer everything to a colander to drain excess oil. In the remaining hot oil in the pan, briefly stir-fry the scallions, then add Shaoxing wine, salt, fish pieces, and pine nuts. Thicken with water starch, stir a few times, drizzle with sesame oil, and it’s ready.

(Key Techniques)
Thicken the sauce lightly with water starch, ensuring the starch fully dissolves to achieve a clear and glossy consistency. Serve immediately, hot from the stove to the table, to enjoy tender fish and crispy pine nuts, enhancing the unique flavors.

(Characteristic Flavors)

  1. Pine Nut Fish Rice was created by Shanghai’s Yangzhou Restaurant in the early 1970s, inspired by the style of Sichuan diced chicken with peanuts, tailored to suit local Shanghai tastes and modern culinary techniques. Chef Li Yaoyun, a top chef at the restaurant, has presented this dish in various domestic and international culinary exchanges and competitions. It won the Excellence Award at the National Culinary Arts Performance and Evaluation in 1983. Demonstrations in Japan and Singapore in 1984 and 1987 received praise from peers and food enthusiasts, establishing it as a renowned Shanghai dish with widespread popularity.
  2. Pine Nut Fish Rice is known for its meticulous craftsmanship, pleasing colors, fresh and smooth texture, and light yet satisfying flavor profile.