Clear-simmered Red-scaled Fish

Clear-simmered Red-scaled Fish

　　Clear-simmered Red-scaled Fish is a famous traditional dish from Mount Tai. The Red-scaled Fish of Mount Tai, also known as Chi Lin Fish, is a precious wild species. It is found in the deep pools of Mount Tai, especially those in the Black Dragon Pool of West Valley, which are said to produce the finest specimens. This fish was once an imperial tribute during the Qing Dynasty.

　　The flesh of the Red-scaled Fish of Mount Tai is tender, rich yet not fishy, and high in protein and fat, offering an exceptionally delicious taste. Historical records state: “If exposed to the scorching sun, the fish will turn to oil in less than an hour.” It is said that Emperor Qianlong of the Qing Dynasty visited Mount Tai many times and always had this fish during his trips. As a result, starting from the Qing Dynasty, the Red-scaled Fish of Mount Tai became increasingly famous, ranking as the foremost dish of Mount Tai and gaining renown both in China and abroad. Today, it remains a highly favored dish among domestic and international visitors to Mount Tai.

　　Red-scaled Fish must be cooked alive; when fried, a live fish will curl into three bends, appearing as if it is still alive. If a dead fish is used, it will not curl properly. This fish dies quickly once out of water, so fishermen must use containers filled with pool water to temporarily keep the fish alive during capture. However, even then, they cannot be kept for long, so they must be cooked as soon as possible to preserve their freshness. The fish can be stewed, simmered, fried, or sautéed, but it is best prepared in clear broth.