Anding

Last updated 2026-11-15 — Its scientific name is the Chinese sea catfish. It has no scales, is covered in mucus, and has hard bones. There are two bony protrusions on its head, and spines on both sides behind the gills and on the dorsal fin. Though it has a large head and small body, seemingly lacking meat, its flesh is sweet, smooth, and delicious—earning it the saying “lowly fish, high-end eating.” The traditional way to prepare it is braised Anding with radish, which tastes incredibly sweet and fresh. (Panyu)…