[Photo provided to wuxi.gov.cn]
Deep-fried fish (baoyu), also called smoked fish, is a traditional delicacy from the Jiangnan region. Records of it date back to the Song Dynasty (960-1279), and it was perfected by the Ming Dynasty (1368-1644). The name "bao" signifies prosperity, while "yu" expresses a hope for continuous abundance. Collectively, this dish symbolizes people's aspirations for a good life and has been a staple cold dish at Jiangnan banquets for generations.
How to prepare it?
The dish is usually made using fresh black carp or grass carp. The main technique involves deep-frying the fish pieces at about 180 C, which quickly gives them their final shape and creates a crispy crust while keeping the interior tender. While still hot, the pieces are dipped into a secret sauce composed of fennel, cinnamon, ginger, spring onion, sugar, and yellow rice wine. This process allows the fish to immediately absorb the rich flavors and aroma.
How does it taste?
The finished deep-fried fish shines with a shiny brown hue, its rich aroma enhanced by a flawless combination of crispy skin and tender meat. The taste is both savory and subtly sweet, leaving a lingering aftertaste. Delicious whether served cold as an appetizer, used as a noodle topping, or added to soups, it exemplifies the elegance and quality associated with the Jiangnan cuisine.
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