Tea River Fish

Tea River Fish

　　In addition to oil tea, another highlight is the Tea River fish. With relatively unpolluted rivers here, the fish has tender, smooth, and delicate meat. In fact, Gongcheng’s beef offal hotpot is also quite delicious — cow intestines, omasum, and other internal organs are stewed together in a rich, spicy, and greasy broth, making it best enjoyed in winter. Hotpot rice is another local specialty: cooked white congee is heated and then mixed with various meats, livers, or fish, stirred together and topped with crushed peanuts and vegetables for a light and refreshing flavor.

　　There is also a dish called “vegetable wrap” that is great for hotpot. It is made by wrapping glutinous rice, dried shrimp, fresh meat, and green beans in lettuce leaves, then boiling them in the hotpot. The dish captures the umami of the shrimp, the chewiness of the glutinous rice, and the sweetness of the beans — truly living up to its name. Don’t miss the “oil-packed fish” either. These small, plump fish are rich in fat, so much so that they reportedly don’t need any added oil when pan-fried. When served, the fish has a golden, crispy exterior and tender, sweet flesh inside, making it incredibly delicious. At the same time, you can also try various types of meatballs from Gongcheng. As for snacks, locals particularly enjoy taro patties — diced taro and minced meat are coated in an egg-flour batter and deep-fried until golden. They’re delicious and affordable, though eating too many may cause internal heat. Gongcheng also offers a wide variety of rice cakes, including those made with radish, taro, pumpkin, as well as sweet and savory options.