Chenxi Hot Bed Fish

Last updated 2026-11-10 — Chenxi Hot Bed Fish is a dish that excels in color, aroma, and taste. It feels smooth to the touch, looks golden yellow, and tastes deliciously fragrant—truly a treat for both the eyes and the palate. The preparation of Hot Bed Fish is meticulous, involving complex procedures and strict ingredient selection. The fish must be live specimens caught in clear mountain streams, neither too big nor too small, ideally sixteen fish to make up one jin (500 grams), and they must not be left overnight. Immediately after catching, the fish are gutted, sprinkled with refined salt and seasonings, and then air-dried in a cool place. Next, aromatic oil infused with premium seasonings such as Sichuan pepper and cinnamon is applied to both sides of the fish. The fish are then placed on a bamboo sieve and set over an iron pot filled with freshly harvested rice grains. The bottom of the pot is heated fiercely until the rice grains burn out, at which point the fragrant Hot Bed Fish is ready to be served.