Topic: Seafood

Boiled fish slices are a renowned dish from Chongqing, celebrated for their vibrant color, aroma, and spicy, numbing flavor. Originating in Yubei, it evolved from local habits and modern Sichuan dishes. Initially a simple meal for boatmen, it gained popularity in eastern Sichuan and is now a national favorite, with the Yubei District recognized as its birthplace.

As the weather gets colder, I crave bold, spicy flavors. Today, I'm excited to share a homemade version of the popular “Boiled Fish Fillet” many people love. I hope you enjoy this recipe and give it a try!

Prepare a delicious steamed perch fillet by cleaning and slicing fresh perch. Marinate with soy sauce and hot water, plus green onions and ginger. Steam for about 8 minutes, then drain. Top with shredded green onions and sesame seeds, and drizzle with hot oil. Enjoy this simple, flavorful dish!

Spicy crayfish, a delicacy from Jiangnan, is celebrated for its unique flavor and nutritional value. The dish involves selecting fresh crayfish, cleaning them thoroughly, and blending spices like chili peppers and Sichuan peppercorns to create a rich sauce. The cooking process includes blanching, stir-frying, and simmering, allowing the crayfish to absorb the flavors.

Hey cooking enthusiasts! This stir-fried fresh squid dish is a quick and delicious option for your next meal. Start by cleaning and blanching squid before stir-frying with ginger, garlic, and colorful chilies. Add flavor with doubanjiang, soy sauce, and oyster sauce, then toss in some onions and garlic chives. It’s a vibrant, satisfying dish that’s ready in no time! Perfect for those who crave seafood with a kick. Happy cooking!

Your first meal upon arriving in Changsha should definitely be at this local gem—a budget-friendly seafood spot hidden away next to Yangfan Night Market! It has been around for years and is always bustling during meal times, creating a wonderfully down-to-earth atmosphere.