Braised Eel Slices

Last updated 2026-11-08 — Braised Eel Slices is primarily made with finless eel. Also known as simply eel, it is commonly called "long fish" or "nobleman without scales." Hunan is one of its main production regions, with the Dongting Lake area yielding the highest quantity. Eel contains 17.2–18.8 grams of protein and 0.9–1.2 grams of fat per 100 grams, along with minerals such as calcium, phosphorus, and iron. Traditional Chinese medicine regards it as sweet in flavor and warm in nature, believing it can nourish weakness, dispel rheumatism, strengthen muscles and bones, and enhance kidney yang. The Compendium of Materia Medica states that eel blood can “treat earaches and nosebleeds.” Eel meat is tender, has few bones, and is thick and fleshy. Eels are at their plumpest between May and June each year. When braised, the eel slices are fresh, tender, rich, and aromatic. There is also a folk saying that “eel in Minor Heat is better than ginseng.” This dish is a traditional famous dish of Hunan.