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Fish and shelfish

This dish is so named because the fluffy egg whites resemble the white flowers of furong

Fish and shelfish• Poultry and eggs• [Stir-frying]

Furong shrimp (芙蓉虾仁)

Pan-fried beltfish—golden and crispy on the outside and buttery on the inside—is always a crowd pleaser at dinner tables.

Fish and shelfish• [Pan-frying]

Pan-fried beltfish (干煎带鱼)

Seared shrimp and fragrant scallion oil create a tasty dish with a vibrant flavor and color—simple elegance, in just a few minutes.

Fish and shelfish• [Pan-frying]

Scallion oil shrimp

Steaming fish with black mushrooms (shiitake) and goji berries is a great way to create a dish that’s at once familiar and new.

Fish and shelfish• [Steaming]

Steamed fish with black mushrooms and goji berries

Gong Bao Shrimp is an offshoot of Gong Bao chicken (also called Kung Pao chicken), one of the most iconic Sichuanese dishes.

Fish and shelfish• [Stir-frying]

Gong Bao shrimp (宫保虾仁)

In this dish, aromatic Shaoxing wine gives the clams a boozy kick while letting their natural flavors shine.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Drunken clams

Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

Steaming whole fish with fermented black beans (douchi 豆豉), an iconic Chinese ingredient with a distinctive aroma and rich umami taste, give the dish a complex flavor—and a attractive look too.

Fish and shelfish• [Steaming]

Steamed fish with fermented black beans