Zhu Ba Crispy Fish Pancakes

Zhu Ba Crispy Fish Pancakes

　　"Live Fish Pancakes," called "Small Fish Pancake Collapse" by fishermen, is a unique and well-known dish developed by Hongze Lake fishermen through their prolonged life on the lake, derived from a variety of lake-adapted eating customs. The origins of "Small Fish Pancake Collapse" date back very early and it has long been celebrated. Legend has it that in his childhood, the Ming Dynasty founder Zhu Yuanzhang, during a famine, fled to the banks of the Huai River. When he gathered with other poor children — those who caught fish, herded cattle, cut grass, or begged for food — they pooled whatever they had, boiled small fish (caught by hand as they had no fishing gear) in a pot, and stuck pancakes (made from mixed grain flour begged for or crushed mugwort and prince rice flour gathered from the lake) around the edges of the pot. This quick and simple method of cooking filled their stomachs. Though the method was primitive, the resulting dish was crispy, fragrant, fresh, and tender, gradually becoming a common meal for both lake fishermen and nearby farmers, known as "Small Fish Pancake Collapse." After Zhu Yuanzhang became emperor, he grew tired of palace banquets and specially had fisherwomen brought to the palace to make this "Small Fish Pancake Collapse" for him. From then on, this dish was called "Three-Delicacy (sweet lake water, tender lake fish, and fragrant lake grass seeds) Small Fish Pancake" in the palace, while the common folk called it the "Emperor’s Pancake" or "Zhu Family Meal." After Zhu Yuanzhang passed away, the dish gradually disappeared from the palace but continued to be passed down among the people.

　　Authentic "Small Fish Pancake Collapse" from lake fishermen uses "small fish," typically just one or two inches long. The pan is an iron skillet, which cooks food quickly over high heat. The dough is mixed thin and tends to sag and "collapse" as it’s stuck to the sides of the pan, resulting in a bottom that’s thinner and a top that’s thicker once cooked — hence the name "pan collapse." The traditional method involves using freshly caught small fish, which are cleaned, scaled, gutted, and then boiled in clear lake water. At the same time, a batter is prepared and spread in a thin layer around the mid-section of the pan, with the batter either flat on the water’s surface or submerged halfway. As the fire heats the water to a boil and the broth splashes, the bottom edge of the pancake gets coated with fish soup. The moment the lid is lifted, the aroma of the fish-infused pancake and the pancake-scented fish wafts out — fresh, fragrant, and utterly enticing.

　　The "small fish" are small yet bursting with freshness; the "pan collapse" features crispy pancakes with rich flavor; the "fish soup" is delicious and refreshing. Dipping the "pan collapse" into the fish soup while enjoying the fragrance of the "small fish" gives a sensation of tender fish meat, flavorful broth, and crispy pancakes — enough to make any taster salivate and praise with every bite. All of this is just an ordinary meal for the lake fishermen — not only time-saving and easy, but also combining "meals and sides all cooked in one pot." Nowadays, whenever close friends or relatives visit the fishermen’s boats, this method is often used to entertain guests, especially around areas like Linhuai, Ban Cheng, Shang Zui, Laozi Mountain, and Qian Ma.

　　Nowadays, what originated as "Small Fish Pancake Collapse" is called "Live Fish Pancakes" by the people from its place of origin. The term "live fish" caters to modern dietary preferences — "live" implies "fresh," and "fresh" attracts diners. The fish are no longer "small" but often larger specimens. The pan is no longer an iron one, and the batter, instead of being stuck and "collapsed" onto the pan, is spread thinly along the edges, creating a fully flat "pancake." Thus, "Small Fish Pancake Collapse" has evolved into "Live Fish Pancakes." Upon reflection, this transformation makes sense, adapting to changes in lifestyle and dietary trends. Over time, "Live Fish Pancakes" signs of all sizes and styles have become a common sight along the shores of Hongze Lake and nearby roads. Anyone passing through the Hongze Lake area considers it a treat to taste "Live Fish Pancakes."

　　In recent years, "Live Fish Pancakes" have seen further development. The traditional "one-pot meal" style is now rare. Typically, the "pancakes" and "live fish" are cooked separately. The "pancakes" are no longer stuck to the pan but are instead spread as "thin pancakes" along the edges. More refined versions might include sesame seeds, shredded radish, or even use cornmeal or sorghum flour to create different-flavored "pancakes." Some brush the "fish soup" onto the "pancakes" before eating, while others dip the "pancakes" into the "fish soup" as they eat — this way, the original flavor is preserved while new tastes are added. Biting into a crispy "pancake" and dipping it into rich "fish soup" gives you a taste of life’s endless charm. Even as the feast draws to a close, your enjoyment remains undiminished, and even if you’re a thousand miles from home, you’ll be reluctant to leave. However, if you have the leisure, do pay a visit to a fishing boat on Hongze Lake or a fisherman’s home along its shores to try the authentic taste of true "Small Fish Pancake Collapse" — that’s the genuine, classic "Live Fish Pancakes" experience.