At the table
Share from the serving bowl, lifting fish carefully to keep it intact. Separate flesh from backbone and other bones on your own plate; spoon up eggplant and broth once cooled enough.
Contains fish, pork fat and chicken stock. The fish is served with bones; ask about cooking wine and stock ingredients if needed.
Soy-based, spicy and other broth versions also exist. Confirm the fish, cooking fat and broth rather than assuming it is a fish-only dish.
Soft flesh and eggplant can suit children only after an adult carefully removes bones, cools portions and checks fish allergy.
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.
Soy-based, spicy and other broth versions also exist. Confirm the fish, cooking fat and broth rather than assuming it is a fish-only dish.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory fish and chicken broth, gentle garlic, ginger and Sichuan-pepper fragrance; no chili in this version.
- Chili heat
- Texture
- Moist, soft fish with smooth skin and very tender eggplant that absorbs the broth.
- How it’s made
- Eggplant strips are sautéed in lard, then simmered with catfish pieces, chicken stock, scallion, ginger, rice wine, Sichuan-pepper-infused water and salt. Garlic, MSG and coriander finish the stew.
Soy-based, spicy and other broth versions also exist. Confirm the fish, cooking fat and broth rather than assuming it is a fish-only dish.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jilin. Associated with Heilongjiang.
About this regional connection
Jilin: Also part of Jilin home cooking; no exclusive geographic origin claim. Heilongjiang: A shared northeastern stew eaten in Heilongjiang as well as neighboring provinces.
Ask if they have it first
请问你们有鲶鱼炖茄子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fish and vegetables in one pot
This account describes a tradition or story, rather than an established historical fact.
Catfish and eggplant are paired in northeastern home cooking, including Heilongjiang and Jilin. Gentle simmering softens the vegetable while keeping the fish in pieces, making a dish for the shared table.