At the table
Eat the wrapper and fish together while the shell is crisp. Let the hot center cool, check for remaining bones and dip lightly in vinegar if served.
Contains fish, soy and egg in this preparation. Small bones may remain despite filleting.
Seasoning and parcel shape vary. Vinegar may be offered separately; the soy-milk-skin wrapper does not make the fish filling vegetarian.
The mild fish filling can suit children who already eat fish, soy and egg. An adult should open each piece, check for bones, let it cool and cut it to a manageable size.
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.
The wrapper is the thin film lifted from heated soy milk. Vinegar can be served alongside.
In some versions
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Crisp wrapper, tender fish.
- How it’s made
- Season fish slices with egg, wrap in tofu skin, cut and fry.
The wrapper is the thin film lifted from heated soy milk. Vinegar can be served alongside.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
Ask if they have it first
请问你们有宁波腐皮包黄鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A festive fish parcel from the Ningbo coast
This account describes a tradition or story, rather than an established historical fact.
In Xiangshan, part of Ningbo, yellow croaker wrapped in soy-milk skin is a New Year food. The wrapper is a thin film lifted from heated soy milk and hung to dry. Around boned fish pieces, it fries into a golden, crisp shell. The contrast between that shell and the tender fish is the appeal; the wrapper is eaten with the filling.