Fish suspended in a glass candy jar—a bizarre dish that’s super eye-catching!

▲ The fish-in-a-jar dish is incredibly eye-catching. (Photo / Reporter Chen Ziying)

Reporter Chen Ziying / Taipei Report

A piece of fish and a leaf are placed inside a glass candy jar—what kind of dish is this? On the 17th, the Astoria Group held a media spring banquet, inviting Chef Yang Guangzong from Tian Xiang Lou and Chef Clément Pellerin from Paris 1930 to compete in a PK show. With “fish” as the main ingredient, they faced off between Hangzhou cuisine and French cuisine. This “canned fish dish” was created by Paris 1930’s new head chef, Clément.


▲ Paris 1930’s new head chef, Clément Pellerin. (Photo / Reporter Chen Ziying)

The fish inside the jar really catches the eye. Clément used a sealed glass jar, placing smoked Earl Grey tea leaves inside along with bergamot and lemon, then adding thick pieces of cod. The dish is cooked using a “jar-steaming” method. Clément said, “This technique not only fully locks in the aroma of the Earl Grey tea but also preserves the sweet freshness of the fish.” The creative cooking method is astonishing, and the fragrance bursts out as soon as the jar is opened.


▲ An appetizing presentation. (Photo / Reporter Chen Ziying)

Chef Yang Guangzong, on the other hand, presented a dish inspired by Hangzhou cuisine, using “wild blackmouth croaker caught by deep-sea fishing,” which he personally selected. Using the traditional method of fermenting in wine lees, he marinated the fish in Shaoxing wine for a day, then prepared the vegetables representing the five elements—baby corn, mustard greens sprouts, organic bean sprouts, and roselle—using grilling, blanching, and honey-glazing. The colorful plating features tender, melt-in-your-mouth fish paired with crisp, flavorful vegetables—perfectly balanced.



▲%Yi Ji Meng Bu Zhi Cheng? Gu Cai Yu Cong? Chu de Mu Jia Zhou Cun Chuang Cai. (Photo / Reporter Chen Ziying)


Liu Xinlang from the Astoria Hotel stated that both dishes were specially created by the chefs for the event.As for Chef Clément’s creative glass jar fish dish, the star ingredient at Paris 1930 will be switched to Hokkaido scallops in the future. Food lovers will then get a chance to taste this “deliciousness in a glass jar.”