Jiujiang Whole Fish Banquet

Jiujiang Whole Fish Banquet

　　The Jiujiang Whole Fish Banquet

　　While preserving its traditional flavors, the variety of dishes has evolved significantly, with over 70 different fish banquet dishes now available. Food experts note that a particularly authentic fish banquet can be found at a hotel on Rulin West Road in Jiujiang.

　　It is said that the original whole fish banquet was made using the "four major domestic fishes" — bighead carp, catfish, mud carp, and grass carp. With the development of local fisheries, a new version of the fish banquet was introduced in 2000, using four high-value fish as ingredients, along with imported seasonings, to create even more new dishes.

　　First up is the “Eight-Treasure Fish Cloud Soup.” Made with fish cloud, shrimp strips, egg whites, white fungus, char siu, chives, and mushrooms, it tastes sweet and fresh without any fishy smell. Another dish, “Hui Li Kung Fu Fish,” can be prepared either fried or steamed, and the cooking process is highly skillful: the sea bass is first deboned and filleted, then the head and tail are deep-fried, the meat is topped with preserved mustard greens for flavor, and it’s steamed over a base of Japanese tofu. The result is tender, fragrant fish with a delicious taste.

　　“Weaving Brocade in Winter Clothing” is a cold dish made from fish skin. Raw fish skin is combined with perilla, peanuts, cucumber, vinegar, and chili for a refreshing and appetizing bite.

　　You may have seen “Clay Pot Big Fish Head” before, but not with a crispy rice crust at the bottom. The fish head is tender and smooth, and the rice crust soaked in the essence of the fish head becomes more flavorful the more you chew.

　　“Crispy White Flower Balls” are made from freshly ground and marinated fish meat formed into balls, coated with egg whites and breadcrumbs, then slowly fried until golden. Controlling the heat is the key to this dish.

　　Finally, there are several after-meal dishes such as “Honeydew Stir-Fried Fish Cubes,” “Fish Sauce Trio,” and “Mandarin Duck Fish Green Dumplings.” These all require the fish bones to be removed in advance — quite a thoughtful touch. Best of all, the price is very reasonable: nine dishes and one soup for just 25 yuan per person.