Stewed and Shredded Tuilang Fish

Stewed and Shredded Tuilang Fish

　　 In the brackish-water river ports along the coast of Yancheng, there is a specialty red Amur bream, known for swimming against the current and thus also called tuilang fish (pushing-wave fish). In the early years of the Republic of China, the Hequ Restaurant in Yancheng gained fame for this dish. The preparation involves removing the fish bones, then cooking it with ham, pickled melon, lard, and other ingredients in a rich fish broth. The fish remains intact and tender without falling apart, and the thick, flavorful soup is especially delicious when enjoyed in late autumn or early winter.