At the table
Lift small flakes of fish from the backbone and check for fine bones before eating. Take a little pork-and-mushroom coating with the fish or rice. To confirm the preparation, ask 里面有猪肉吗？ (“Does it contain pork?”).
Contains fish, pork and bean paste; check condiment ingredients for allergies. Carp has fine bones, so inspect each bite. Cooking wine and baijiu are used; do not assume the finished dish is alcohol-free. The chili-rich sauce may be too hot for some diners.
This version uses Pixian douban, pickled ginger, Sichuan pepper, MSG, cooking wine and baijiu, with water as the cooking liquid. Some other preparations use soy sauce or ordinary ground pepper. Chili heat varies with the pickled chilies and paste; Sichuan pepper adds a separate tingling sensation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Seasoning proportions vary; the characteristic dry-braise concentrates the sauce rather than serving the fish in a bowl of broth.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Rich, savory and chili-fragrant, with a little sugar and vinegar for balance.
- Chili heat
- Texture
- Tender fish with small pieces of pork and mushroom.
- How it’s made
- The fish is fried to set its surface. It then simmers in water with cooked pork-belly dice, diced shiitake and aromatics. Reducing the liquid concentrates the seasoning and leaves a glossy coating.
Seasoning proportions vary; the characteristic dry-braise concentrates the sauce rather than serving the fish in a bowl of broth.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Neijiang, Sichuan.
Ask if they have it first
请问你们有大千干烧鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Daqian and the dry braise
This account describes a tradition or story, rather than an established historical fact.
The name Daqian connects this dish with Neijiang painter and food lover Zhang Daqian. Ganshao (干烧) is a cooking method: the fish starts with liquid in the pan, which is reduced to concentrate the flavor and leave glossy oil. Pork and mushrooms enrich the coating while the fish stays tender.