At the table
Eat while hot, separating small bites and checking carefully for fish bones.
Contains fish and sesame. Check the sauce for other allergens; pieces may contain bones.
Sauce and seasoning vary. Pepper may add warmth without chili; ask if chili is added.
Remove every bone and cut into small, cooled bites before serving to children.
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.
Sauce and seasoning vary. Pepper may add warmth without chili; ask if chili is added.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and garlicky, with sesame fragrance; usually no chili heat.
- Chili heat
- Texture
- Crisp outside and tender within; the sauce gradually softens the crust.
- How it’s made
- Coat catfish pieces with mung-bean starch, fry, then toss with thickened sauce, garlic, green garlic and sesame oil.
Sauce and seasoning vary. Pepper may add warmth without chili; ask if chili is added.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: The Beijing Tourism page places Xiaolou Restaurant in Tongzhou and names 小楼烧鲶鱼 there; association only.
Ask if they have it first
请问你们有通州烧鲶鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Tongzhou catfish among the city’s Three Treasures
This account describes a tradition or story, rather than an established historical fact.
Xiaolou’s shao nianyu is one of Tongzhou’s “Three Treasures,” alongside a sesame-sugar pastry and fermented bean curd. The restaurant, founded in 1900, is known for halal cooking. Its version coats the middle section of catfish with mung-bean starch, then uses repeated braising and roasting before a final stir-fry and thickened sauce. The cooking technique is listed as Tongzhou district intangible cultural heritage, giving this dish a distinctly local craft history.