Braised Fish in Imperial Gate Style

Braised Fish in Imperial Gate Style

　　A specialty of Beijing — “Braised Fish in Imperial Gate Style,” also known as “Flower-Bellied Fish,” is made primarily with mandarin fish. It is stewed, deep-fried, and topped with sauce, resulting in vibrant colors, a unique presentation, a fragrant aroma, tender and soft flesh, and delicious flavor. The fish is arranged on the plate to resemble an imperial procession entering a palace gate, hence the name. Legend has it that this dish was personally named by Emperor Kangxi of the Qing Dynasty and was one of the must-have dishes during important imperial ceremonies.

　　 Specialty Culture: Legend has it that the name of the dish “Braised Fish in Imperial Gate Style” was bestowed by Emperor Kangxi himself. In 1670, Emperor Kangxi went on a southern tour to secretly investigate the conditions of the people. One day, after traveling to many places, he felt tired at noon and walked into a small tavern at the foot of a mountain. The tavern owner quickly greeted him and asked, “Sir, what would you like to have?” “Bring me a fish and some wine,” said Emperor Kangxi. Soon, the waiter served the fish and wine, and Emperor Kangxi began to drink and eat by himself, enjoying the meal. As a gourmand with a keen interest in dish names, he asked the waiter while eating, “What’s the name of this dish? It tastes so good!” The waiter, delighted by the compliment, replied eagerly, “It’s called Flower-Bellied Fish.” “Why is it called that?” the emperor asked. “Because this fish lives in ponds, loves to eat the flowers and tender grass there, and has beautiful patterns on its belly, people call it Flower-Bellied Fish.” “That’s a nice name, though a bit common. May I give it a new name?” the emperor asked. “That would be wonderful, please do!” the waiter replied. The waiter took out brush, ink, paper, and inkstone, and Emperor Kangxi boldly wrote the four large characters “Braised Fish in Imperial Gate Style,” and then added the two characters “Xuan Ye” (his personal name).

　　 Although the waiter was grateful to the person who volunteered to name the dish, he was illiterate and had no idea of the significance of the characters. He casually placed the calligraphy aside. Many days after Emperor Kangxi left, when business was slow and the waiter finally had time to rest, a friend came into the shop and spotted the calligraphy, remarking that the writing was very beautiful and suggesting it be hung on the door. The waiter then hung the calligraphy on the door. Not long after, the governor of Zhejiang passed by, saw the writing on the door, and was astonished. He strode in and asked the waiter for the story behind it. The waiter explained everything in detail. Upon hearing the story, the governor joyfully exclaimed, “These characters were truly written by His Majesty the Emperor himself — how wonderful!” When the waiter heard that the “traveler” from before was none other than the emperor, he was shocked and overjoyed, unsure how to respond. He quickly knelt before the four big characters to express his gratitude. News spread throughout the area that the emperor himself had inscribed calligraphy for the little tavern. From then on, customers flocked to the tavern nonstop. The tavern became incredibly busy and prosperous.

　　 Specialty Benefits: Mandarin fish has firm and delicate flesh, with thick, white meat, few but coarse bones, and a delicious taste. It contains protein, fat, calcium, phosphorus, iron, niacin, and riboflavin. With a sweet and mild nature, it helps to nourish qi and blood, and benefits the spleen and stomach. It is suitable for conditions such as fatigue-related emaciation and intestinal bleeding.