At the table
Lift small flakes from the fish and separate them from the bones.
Fish bones can remain in the flesh; check each mouthful and let it cool.
Pork and chili seasonings vary; ask about the braising sauce before ordering.
Before sharing with a child, confirm that the braising sauce is mild and made without chili. Serve small cooled flakes and carefully remove bones. This preparation also contains pork.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some preparations include pork; seasonings vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Pungent and savory
- Chili heat
- Texture
- Tender, distinct flakes.
- How it’s made
- Pan-fry cured fish, then braise with pork and bamboo slices.
Some preparations include pork; seasonings vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Anhui.
Ask if they have it first
请问你们有红烧臭鳜鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Salt and a Huizhou fish tradition
Huizhou pungent mandarin fish is salted and naturally fermented before cooking; its strong aroma is part of the style. One local account links the method to merchants carrying mandarin fish from Chizhou into Huizhou by mountain roads; after two or three days in transit, the salted fish had begun to ferment. Several origin stories circulate, so this is local food memory rather than a verified invention. In the Hongshao version, tender flakes sit under a savory sauce.