White-Cut Fatty Fish
This is a traditional famous dish made by steaming fatty fish (also known as “huiyu” or blunt-snout bream), sourced from the area between Huyatan and Nanjinkou, together with pork fat. The fish meat is tender, the fish soup is rich, and the dish is light yet full of original flavor, winning high praise from both domestic and international diners. Variations such as Rural Ball Fatty Fish and Peony Pearl Fatty Fish have also been developed based on this dish. (Yichang)
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source.
Article URL: https://www.howtotrip.net/techan22409