Sizzling-oil swamp-eel strips

At the table

How to enjoy it

Let the sizzling oil settle before eating. Take small portions; rice works well with the rich sauce.

A useful check

Contains eel and usually soy sauce; sesame oil may be used. Deboning does not guarantee no remaining bones. Take care with hot oil and confirm allergens.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Sweetness, sauce thickness and cooking fat vary; some versions use lard. Sesame oil may be used for the aromatic finish.

Typical ingredients

Generated guide illustration of Swamp eel; not a restaurant photograph or physical specimen verification.

Swamp eel黄鳝

Generated guide illustration of ginger; not a restaurant or product photograph.

Ginger姜

AI-generated ingredient illustration of fresh scallions, with white bulbs, roots, and tubular green leaves.

Scallions葱

Generated guide illustration of soy sauce; not a restaurant or product photograph.

Soy sauce醬油

Generated guide illustration: an amber form of yellow rice wine; the dish reference does not specify a product.

Huangjiu for cooking黄酒

Generated guide illustration of sugar; not product evidence.

Sugar糖

Generated guide illustration of powdered cooking starch; its crop is unspecified in the dish reference.

Culinary starch淀粉

AI-generated ingredient illustration: pale golden liquid cooking oil in a bowl, shown as one possible appearance.

Cooking oil食用油

Generated guide illustration of salt; not a restaurant or product photograph.

Salt食盐

Generated guide illustration of garlic; not a restaurant or product photograph.

Garlic大蒜

Generated guide illustration of sesame oil; not product evidence.

Sesame oil香油

In some versions

AI-generated ingredient illustration: cooled rendered lard as an off-white soft solid in a bowl.

Lard猪油

Generated guide illustration of white pepper.

White pepper白胡椒

A bowl of transparent pale golden clear cooking stock.

Clear cooking stock清汤

Recipes vary by restaurant.

How does it taste?

Savory and slightly sweet, with soy, cooking wine and aromatic ginger, scallion and garlic.

Chili heat
Texture: Soft eel strips coated in thick glossy sauce.
How it’s made: Stir-fry deboned eel strips, simmer briefly with seasonings and water or stock, thicken with starch, then pour hot oil over the aromatics.

Sweetness, sauce thickness and cooking fat vary; some versions use lard. Sesame oil may be used for the aromatic finish.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Jiangsu.

About this regional connection

Jiangsu: Jiangsu association; also served in Shanghai.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有响油鳝糊吗？

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

The Sound of the Finishing Oil

The name xiangyou refers to the sizzle when hot oil meets the aromatics on the finished dish. This last step releases their fragrance. At a restaurant it may happen at the table; home cooks can finish it in the kitchen before serving.