Fern Root and Ricefield Fish

Last updated 2026-11-11 — Fern Root and Ricefield Fish is a typical flavor of Longsheng — salty and spicy, with a strong kick. The fern roots are made into vermicelli-like strips that are chewy and full of texture. The dish combines ricefield fish, fern root noodles, ginger, chili, and scallions, all braised together in soy sauce. The ricefield fish are small, deep-fried, boneless, and have no fishy taste. Though the spiciness is intense, it doesn’t overpower the delicate, subtle fragrance of the rice paddies carried by the fish…