Ganzhou's Three Fish Dishes

Ganzhou's Three Fish

　　"Fish Patties," "Fish Dumplings," and "Stir-Fried Fish" are collectively known as Ganzhou's "Three Fish." Fish patties are a long-renowned traditional dish from Ganzhou, with many varieties. Among them, the most famous are the Jingle Bell Fish Patties and the Gold Coin Fish Patties. They are characterized by their golden color, tender and delicious taste, and remain appetizing even after repeated consumption. "Fish dumplings" are made using a special method and refined craftsmanship, with the butterfly fish dumplings being the most famous. They feature a fish skin and meat filling shaped like a butterfly, adorned with green leaves, presenting an elegant and refined appearance. The dumplings are tender, soft, refreshing, juicy, and full of flavor.

　　Many people mistakenly refer to Gannan Stir-Fried Fish as Gannan Stir-Fried Small Fish, which is a big mistake. "Fish Patties," "Fish Dumplings," and "Stir-Fried Fish" are collectively known as Ganzhou's "Three Fish." Gannan Stir-Fried Fish is a local specialty dish first created by Chef Ling during the Ming Dynasty and remains popular to this day. It gets its name from being stir-fried with "little wine" (in Ganzhou, vinegar is commonly called "little wine"). The dish uses fresh grass carp, with the head and tail removed and the fish cut into chunks. It is then cooked with seasonings such as ginger, scallions, red chili, little wine (vinegar), soy sauce, and rice wine. The result is a golden-colored dish that is deliciously tender and smooth, with a slight hint of vinegar aroma.