Braised Peach Blossom Mandarin Fish in Soy Sauce

Braised Peach Blossom Mandarin Fish in Soy Sauce

　　“Braised Peach Blossom Mandarin Fish in Soy Sauce” is one of the renowned specialty dishes of Huizhou. Originally known as stone-level fish, it is called Peach Blossom Mandarin Fish because it is at its plumpest and most delicious during the peach blossom season. These small fish often swim in the clear mountain streams, their color resembling that of the pebbles in the stream.

　　　　Preparation: Select fresh stone mandarin fish caught during the peach blossom season, score the sides of the fish with lotus leaf-shaped cuts, marinate them in premium soy sauce, then fry them until they turn a light yellow. They are then braised over low heat with diced pork belly, diced bamboo shoots, along with scallions, ginger, salt, cooking wine, and chicken broth. This dish features an enticing red hue, tender and delicate flavor, rich gelatinous juice, and a fragrant aroma, making it a seasonal spring delicacy in the Huangshan area.