At the table
Lift small portions of fish out of the broth and check carefully for bones before eating. Let fish and soup cool. Separate the flesh from any head, fins or backbone rather than biting through them.
Contains fish and may contain cured pork ham, chicken stock or rice wine. Check all seasonings and stock for allergies or dietary restrictions. Fish bones may remain throughout the serving, and the broth may be hot. A milky appearance is not a dairy-free guarantee.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions add bamboo shoots or cured ham. Chicken or fish stock may be used; a milky-looking broth does not by itself mean dairy was added.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory fish broth with salty preserved greens and ginger-wine aromas.
- Chili heat
- Texture
- Tender fish with soft chopped greens in a light broth.
- How it’s made
- Lightly sear the fish, then simmer it with ginger, scallion, preserved greens and broth.
Some versions add bamboo shoots or cured ham. Chicken or fish stock may be used; a milky-looking broth does not by itself mean dairy was added.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai cooking and neighboring Jiangnan traditions.
Ask if they have it first
请问你们有咸菜黄鱼汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fish and preserved greens share the broth
The xuecai in this soup is salt-preserved mustard greens, giving a savory contrast to the tender yellow croaker. The fish is lightly seared before it simmers with the greens and aromatic ginger and scallion. Some preparations add bamboo shoots, cured pork ham or chicken stock for different textures and flavor. The fish and the soup are both part of the serving; a pale broth alone does not tell you the complete recipe.