Fish is popular all over China, taken fresh from rivers or reared in fish ponds, with sea fish popular in coastal areas. Often you can choose which fish you want at the restaurant by pointing at it in a fish tank. The fish will then be weighed and the price of the dish calculated.
The bones are seldom removed, so eat slowly. Taking bones from the mouth with the fingers and placing them on a side plate is usually considered the polite way to eat, rather than spitting them out. Fish are usually cooked whole, and most Chinese have no problem with eating the fish's head.
As fish has a very light flavor, other ingredients are added to give it what is considered "sufficient taste", particularly chilis, ginger and salt.
|Yangshuo Beer Fish||Yángshuò píjiǔ yú||Yung-shwor pee-jyoh yoo||阳朔啤酒鱼|
|West Lake Vinegar Fish||Xīhú cù yú||Sshee-hoo tsoo yoo||西湖醋鱼|
|Sichuan Poached Fish Fillets in Hot Chili Oil||Sìchuān shuǐzhǔyú||Srr-chwann shway-joo-yoo||四川水煮鱼|
|Broth-Steamed Bass||qīngzhēng lúyú||Ching-jnngloo-yoo||清蒸鲈鱼|
|Hunan Steamed Fish Head with Diced Hot Red Peppers||Húnán duò jiāo yútóu||Hoo-nan dwor jyaoww yoo-toh||湖南剁椒鱼头|
|Xiamen Boiled Fresh Fish||Xiàmén shuǐ zhǔ huóyú||Sshyaa-mnn shway joo hwor-yoo||厦门水煮活鱼|
|Zhuhai Yellow Bone Fish||Zhūhǎi huáng gǔ yú||Joo-heye hwung goo yoo||珠海黄骨鱼|
|Zhengzhou Three Tastes Carp||Zhèngzhōu lǐyú sān chī||Jnng-joh lee-yoo san chrr||郑州鲤鱼三吃|
|Dunhuang Twin Towers Fish||Dūnhuáng shuāng tǎ yú||Dwnn-hwung shwung taa yoo||敦煌双塔鱼|
|Shunde Chrysanthemum Sashimi (sliced fresh fish)||Shùndé júhuā yú shēng||Shwnn-der jyoo-hwaa yoo-shnng||顺德菊花鱼生|
|Sichuan Stewed Eel||Sìchuān huángmèn mán||Srr-chwann hwung-mnn man||四川黄焖鳗|
It is said that the Chinese will eat anything that moves, and it seems that anything that is pulled out of the sea is eaten. Turtle, shrimps, cuttlefish, squid, shark, abalone and all manner of shellfish can be found on coastal menus. The Chinese have invented many tasty ways to prepare the fruits of the sea.
Beware of seafood in cheap restaurants far from the sea as it may give you serious food poisoning.
|Steamed Turtle||qīngzhēng jiǎyú||Ching-jnng jyaa-yoo||清蒸甲鱼|
|Pan Fried Pacific Saury||xiāngjiān qiūdāoyú||Sshyang-jyen chyoh-daoww-yoo||香煎秋刀鱼|
|Salt and Pepper Shrimp||jiāoyán xiā||Jyaoww-yen sshyaa||椒盐虾|
|Oil Braised King Prawns||yóumèn dà xiā||Yoh-mnn daa sshyaa||油焖大虾|
|Tasty Shrimps||kǒuwèi xiā||Koh-way sshyaa||口味虾|
|Shandong Braised Original Shell Abalone||Shāndōng bā yuán ké bàoyú||Shan-dong baa ywen ker baoww-yoo||山东扒原壳鲍鱼|
|Minced Garlic Steamed Abalone||suànróng zhēng bàoyú||Swann-rong jnng baoww-yoo||蒜蓉蒸鲍鱼|
|Macao Portuguese Fresh Garden Oysters||Àomén pú yuán shēngháo||Aoww-mnn poo ywen shnng-haoww||澳门葡园生蚝|
|Gaoxiong Oyster Omelet||Gāoxióng ézǐ jiān||Gaoww-sshyong er-dzrr jyen||高雄蚵仔煎|
|Shandong Roast Oyster Locust||Shāndōng shāo lìhuáng||Shan-dong shaoww lee-hwung||山东烧蛎蝗|
|Fried Clams||chǎo xiǎnzi||Chaoww sshyen-zuh||炒蚬子|
|Minced Garlic Vermicelli and Steamed Scallops||suàn róng fěnsī zhēng shànbèi||Swann-rong fnn-srr jnng shan-bay||蒜蓉粉丝蒸扇贝|
|Yantai Scorpion Rolling Embroidered Ball||Yāntái xiē gǔn xiùqiú||Yen-teye sshyeah gwnn sshyoh-chyoh||烟台蝎滚绣球|
|Chongqing Sautéed Crab in Hot Spicy Sauce||Chóngqìng xiānglà xiè||Chong-ching sshyang-laa sshyeah||重庆香辣蟹|
|Chengdu Soaked Capsicum Young Cuttlefish||Chéngdū pàojiāo mòyú zǐ||Chnng-doo paoww-jyaoww mor-yoo dzeye||成都泡椒墨鱼仔|
|Dry-Fried Shredded Squid with Peppers||gānbiān yóuyú sī||Gan-byen yoh-yoo srr||干煸鱿鱼丝|