At the table
Eat while crisp; check each bite for bones.
Contains fish. Ask about egg, soy, wheat and peanut oil.
Fish species, coating and frying oil vary; egg, cooking wine or pork fat may be used.
Check carefully for bones and break into small pieces.
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?
Sweet, tangy and savory; usually not chili-hot.
- Chili heat
- 0/5
- Texture
- Crisp coating, tender fish.
A CONNECTION TO PLACE
Origin & regional roots
Beijing
Associated with Beijing.
About this regional connection
Beijing: The directly read Beijing Tourism Network article identifies the dish with Fangshan Restaurant in Beijing; the prior roster source B08 also has a dated direct-read record for the named dish. This supports Beijing association, not exclusive origin or present availability.
Ask if they have it first
请问你们有抓炒鱼片吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The fish course in Beijing’s “four zhua”
Zhua-chao fish slices belong to Beijing’s named “Four Zhua” group of palace-style dishes, alongside zhua-chao pork loin, shrimp and pork kidney.
Traveler experiences
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