Tasting Huaiyang Cuisine along the Canal in Huai'an: Huaiyang Steamed White Fish

Huaiyang white fish are from Huai River in origin, especially the ones living in the section of Huai'an are most popular. Huaiyang white fish have a flat and long body, with their heads and tails upturned, tasting tender and fresh.

Huaiyang white fish [Photo via Photo through China Huaiyangcai Group]

Steaming is the most common way to cook Huaiyang white fish. Cooks normally marinate the fish first with distiller's grains and salt, which can make the meat taste better after cooking.

Huai River White Fish [Photo through China Huaiyangcai Group]

Huaiyang Steamed White Fish loo like white jade, tasting tender and delicious. It's suggested to eat them with vinegar, which will make them taste as fresh and tender as crabs.

Huai River White Fish get mature in autumn and winter, while early spring is the season that of the best quality. Today, a feast of Huai River white fish, i.e., a table of dishes mainly made of Huai River white fish, is served in Huai'an. The fish are cooked in various ways, such as frying, smoking and so on.