Golden Phoenix Eel

Golden Phoenix Eel

　　Golden Phoenix Eel is a specialty of Zhuhai, produced in the coastal rivers of Doumen County. It is most abundantly and historically harvested near the Golden section of the river, where the eels are especially plump, tender, and popular in Hong Kong, Macau, and Japan. When stir-fried, they are crisp, fragrant, and refreshing; when braised, they are gelatinous, sweet, and savory.

　　Golden Phoenix Eel, also known as Green Eel, Japanese Eel, or River Eel, is one of the prized freshwater fish species. It is found in the bay of Golden Village, Jing’an Town, Doumen, where the unpolluted water environment provides an ideal habitat. The eels here grow large and have tender meat. The harvest season typically runs from August to October of the lunar calendar.

　　Rich in Vitamin A and known for its delicious taste, the eel is hailed as the “ginseng of the water.” Phoenix Eels prefer darkness and are nocturnal, often active during storms. They are highly adaptable and can survive out of water for extended periods. Today, people have begun to farm Japanese eels to meet market demand. The eel can be prepared either steamed or braised. For steaming, the belly is first cut open to remove the innards and the head and tail are discarded. The eel is then sliced into 2–4 cm connected segments, placed in a basin, and seasoned with rice wine, ginger, scallions, oil, and other spices before steaming. The resulting dish is tender, fresh, rich, and delicious. For braising, the eel segments are first deep-fried until golden brown, then set aside. In another pan, lard, sugar, soy sauce, and other seasonings are stir-fried until they turn a date-red color. The fried eel segments are added back and cooked until done. Bamboo shoots, shiitake mushrooms, and other ingredients are added, followed by a cornstarch slurry to thicken the sauce. Finally, hot oil is drizzled on top before serving. This version is rich yet not greasy, savory with a tender juiciness. Due to its high nutritional value and excellent flavor, Phoenix Eel has become a premium delicacy at banquets.