Cross-Bridge Dinggui Fish

Cross-Bridge Dinggui Fish

　　Cross-Bridge Dinggui Fish

　　　　To be honest, this is the first time I’ve heard of Xijiang fish—it’s a type of fish from the Xijiang River in Guangdong Province, with many varieties and diverse cooking methods.

　　　　Tianshui Yige’s signature dish is the Cross-Bridge Dinggui Fish, which is apparently a famous dish from Shunde. Dinggui fish is a lesser-known variety of Xijiang fish, but the cross-bridge cooking method is all too familiar—the broth is made by simmering ingredients such as ham, free-range chicken, dried scallops, and pheasant for at least three hours. The Dinggui fish is sliced and served with white tofu and cilantro. The raw fish slices are cooked by dipping them in the piping hot broth, resulting in tender, silky fish and tofu that are equally delightful and hard to choose between.