At the table
Let the hot broth cool before sipping. Lift small pieces of fish with chopsticks, checking carefully for bones. A spoon helps with the soup; the clay pot can stay hot.
Contains fish and often chicken, pork offal and ham. Some versions add squid, tofu or other accompaniments. Fish bones and a very hot pot need care; confirm the full recipe if you have allergies or dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Accompaniments can include pork stomach, heart and tongue, ham, tofu, meatballs, tendon and rehydrated squid.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory fish and meat broth with ginger and scallion.
- Chili heat
- Texture
- Tender fish in broth, with varied meat and vegetable textures.
- How it’s made
- Prepare the meat-and-vegetable broth in a clay pot, bring it to a boil, then add the fish and simmer gently.
Accompaniments can include pork stomach, heart and tongue, ham, tofu, meatballs, tendon and rehydrated squid.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Ya’an, Sichuan; Yingjing clay pots are used in a traditional preparation.
Ask if they have it first
请问你们有砂锅雅鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A fish soup served in a black clay pot
In Ya’an, this fish soup is closely associated with the black clay pots made in nearby Yingjing. The pot keeps the broth hot at the table, so sipping the soup is part of eating the dish. Chicken, ham and pork offal add depth to the fish broth; the combination shows a savory, gently seasoned side of Sichuan cooking.