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.
See Chinese Common Dishes for other meat dishes and vegetarian dishes.
|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|