[Photo provided to wuxi.gov.cn]
Status and origin
Liangxi crispy fried eel is a signature dish of Wuxi cuisine, recognized as one of China's four great eel dishes. Its distinctive preparation method has been designated as a provincial-level intangible cultural heritage. The dish dates back to the mid-19th century, when boatmen on Taihu Lake first developed it as part of the elegant boat cuisines enjoyed during canal journeys. Named after the ancient Liangxi section of Grand Canal, which runs through Wuxi and connects to Taihu Lake, the dish reflects the rich cultural history of Jiangnan's water towns.
How to prepare it?
The dish's development and rise to fame are largely credited to Zhu Bingxin, who owned the Erquan Garden restaurant on Huishan Mountain in the 1920s. By refining his family's traditional method, Zhu achieved the iconic crisp and tender texture. The process is highly precise: only eels from Taihu Lake, about as thick as a chopstick, are used. These are prepared using the traditional "three fryings and three braisings" method — frying at three different oil temperatures to remove moisture and create a crisp texture, then braising repeatedly in a rich sauce made of sugar, soy, yellow wine, and dried tangerine peel, until the flesh absorbs the sweet-savoury flavors.
How does it look like and taste?
The finished dish shines with a dark, glossy appearance, reminiscent of polished amber. When served, the eel strips are carefully stacked in an intricate criss-cross pattern, topped with slivered young ginger—a visually appealing and balanced presentation. The first bite offers a satisfying crunch; the bones are tender enough to be consumed, and the flesh is light and tender. Its flavor is a refined blend of sweetness, saltiness, wine, and sesame, leaving a long-lasting, memorable aftertaste. Suitable as a cold appetizer for banquets or as a topping for noodles, Liangxi crispy fried eel embodies the essential Wuxi flavor, characterized by a subtle sweetness that reflects the local palate.
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