QiuXi River Catfish

QiuXi River Catfish

　　QiuXi River Catfish is a famous specialty of QiuXi Town, Zizhong County, Neijiang City, Sichuan Province. The QiuXi area in Sichuan is rich in catfish, making its preparation methods the most authentic in Sichuan cuisine. QiuXi River Catfish has become a unique hallmark of Sichuan’s freshwater delicacies.

　　The fame of “QiuXi River Catfish” from QiuXi Town, Zizhong County, Neijiang City, Sichuan Province has spread far and wide. Travelers passing through QiuXi Town often stop to explore the town’s ancient charm, admire the scenic beauty along both sides of the QiuXi River, and savor the delicious taste of QiuXi River Catfish. Every day, the influx of visitors eager to try the local “QiuXi River Catfish” is non-stop, creating a vibrant and unique spectacle.

　　Catfish inhabit rivers, lakes, ponds, and ditches rich in aquatic plants in tropical and subtropical regions. They are found in all major water systems across eastern China, with Sichuan’s QiuXi area being especially abundant, hence its preparation in Sichuan cuisine is considered the most authentic. QiuXi Town is located between Chengdu and Chongqing, home to a river called the QiuXi River, a tributary of the Yangtze. It boasts an abundance of catfish, which is a beloved dish among locals. In QiuXi, wild-caught catfish are preferred and consumed fresh. The difference between wild and farmed catfish lies in their color—wild ones are bluish-green, while farmed ones are dark black.

　　A common way to prepare QiuXi Catfish is as a home-style fish dish. Typically, a catfish weighing around three jin (about 1.5 kg) is cleaned and cut into strips, then marinated with salt and starch. The strips are coated in batter and deep-fried. A mixture of pickled chilies and pickled ginger is stir-fried until fragrant, followed by the addition of cooking wine and some water. The liquid is simmered down, and celery is added just before serving. Though not a complicated method, it requires precise heat control—“too much and the fish becomes tough, too little and it remains raw.” Once served, the aroma of celery, combined with the faint blend of pickled ginger, pickled chili, and fish, is incredibly enticing. The catfish meat is incredibly tender, making it enjoyable even for those who don’t prefer spicy food, and it pairs perfectly with rice or as an accompaniment to drinks.

　　In addition, other popular dishes include Boiled Catfish, Spicy Catfish, Garlic Braised Catfish, and Nourishing Catfish Head. Among these, Boiled Catfish is not very spicy but offers delicate and delicious flavors. The spicy Garlic Braised Catfish, meanwhile, is aromatic and tantalizingly hot. For those seeking a nourishing meal, there's the Nourishing Hotpot, made with ingredients such as American ginseng, adenophora, codonopsis, Chinese yam, coix seeds, red dates, and goji berries—both healthy and delicious. Moreover, the chili peppers used here come from Guizhou’s small lantern peppers, which, when soaked in rock sugar, become sweet and mild, reducing their spiciness. As a result, even those who worry about breakouts can enjoy them with confidence.