At the table
Lift small flakes from the fish and separate them from the bones.
Fish bones can remain in the flesh; check each mouthful and let it cool.
Pork and chili seasonings vary; ask about the braising sauce before ordering.
Tender fish can be shared in small flakes, and the braised texture is easy to portion; carefully remove bones and cool it first. This preparation also contains pork.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Pungent and savory
- Chili heat
- 2/5
- Texture
- Tender, distinct flakes.
A CONNECTION TO PLACE
Origin & regional roots
Anhui
Associated with Anhui.
Ask if they have it first
请问你们有红烧臭鳜鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Salt and a Huizhou fish tradition
Huizhou pungent mandarin fish is salted and naturally fermented before cooking; its strong aroma is part of the style. One local account links the method to merchants carrying mandarin fish from Chizhou into Huizhou by mountain roads; after two or three days in transit, the salted fish had begun to ferment. Several origin stories circulate, so this is local food memory rather than a verified invention. In the Hongshao version, tender flakes sit under a savory sauce.
Traveler experiences
Loading reviews…