上海熏鱼Shanghai Smoked Fish: A Century-Old Sweet and Savory Temptation

Dear food explorers, if you ever wander through an old Shanghai alley and catch a whiff of caramel, soy sauce, and warm spices in the air, chances are you’ve just discovered Shanghai Smoked Fish (Shànghǎi Xūn Yú). This glossy, amber-colored delicacy is the star of Shanghainese banquets, a cold appetizer that perfectly captures the charm of authentic Shanghai cuisine with its sweet-and-salty balance.

1. Origins: A Culinary Invention from the Alleys

Shanghai Smoked Fish traces its roots back to the late 19th century in the Jiangnan region. Fishermen first invented the method of frying and marinating fish to preserve freshness. By the early 20th century, Shanghainese chefs added the city’s famous “浓油赤酱” (rich soy and sugar) style, creating the signature sauce with rock sugar and soy sauce. From then on, it became a classic Haipai (Shanghai-style) dish known throughout China.

2. Cultural Significance: The Business Card of Shanghainese Cuisine

Dubbed the “King of Cold Appetizers”, smoked fish signals the official start of a Shanghainese banquet. Whether it’s a Spring Festival feast, wedding banquet, or business dinner, this dish is almost always the first plate to arrive at the table. For locals, it carries the blessing of “nián nián yǒu yú” (abundance every year) and represents the elegance of Shanghai hospitality.

3. Ingredients: Everyday Fish Turned Gourmet

• Main ingredient: Grass carp or black carp, chosen for their firm, meaty texture with fewer bones
• Signature sauce: Dark soy sauce, rock sugar, star anise, and cinnamon—simple yet deeply flavorful
• Final look: Dark and glossy like amber, with firm, fibrous meat soaked in fragrant sauce

4. Cooking Method: The Magic of Frying and Marinating

The secret lies in frying crisp, then soaking deep:

1. Prep: Slice fish into 1 cm pieces, marinate lightly with ginger and scallion.
2. Deep-fry: At 160°C until the outside is crisp but the inside tender.
3. Make the sauce: Simmer soy sauce, rock sugar, and spices into a rich glaze.
4. Soak: While still hot, submerge the fried fish in the sauce to absorb all its flavor.

The best moment? When hot fish meets cool sauce, releasing a sizzling hiss—the sound of deliciousness being born!

5. Flavor: Crispy, Sweet, and Savory Harmony

• First bite: Crispy shell with a hint of caramelized sugar
• Second bite: Firm fish meat, savory with a touch of sweetness
• Third bite: Lingering fragrance of star anise and cinnamon
  And the most special? Eating it cold—the contrast of crispy edges and chewy meat makes every bite addictive.

6. How to Eat: A Star at Every Table

This dish is versatile:

• As a cold appetizer, best enjoyed with Shaoxing yellow wine
• As a main dish, paired with plain rice or congee
• As a local breakfast hack, many Shanghainese love it with hot rice soup (泡饭), where crispy fish meets warm broth for the ultimate comfort

7. Where to Try Authentic Shanghai Smoked Fish in 2025

Shanghai smoked fish is a must-order at any Shanghainese restaurant (¥35–68 per portion). Top recommendations include:

• Shanghai Lao Fandian (Yuyuan) – century-old recipe, traditional flavor unchanged
• Guangmingcun Restaurant (Huaihai Road) – freshly made daily, famous for its crispiness
• Lanxin Restaurant (Jinxian Road) – a hidden alley gem for home-style taste

Ordering tip: Say “Yí fèn xūn yú” (一份熏鱼 – one portion of smoked fish). If you like more sweetness, ask for “Zhī shuǐ duō xiē” (汁水多些 – more sauce).

8. Travel Tips for Visitors

• English name: Shanghai Smoked Fish (though it’s actually fried and marinated, not smoked)
• How to eat:
  1. Best enjoyed cold, no reheating needed
  2. Watch for tiny bones—eat carefully
  3. Vacuum-packed versions make great Shanghai food souvenirs, with a 3–5 day shelf life
• Fun fact: Locals say the real flavor lies in sucking the sauce off the fish bones!

Bonus Home Recipe for Curious Cooks:
Deep-fry fish slices until golden. In another pot, simmer soy sauce, rock sugar, star anise, and cinnamon into a glaze. Soak fried fish in the sauce for 10 minutes—done!

Conclusion: A Bite of Old Shanghai

Shanghai Smoked Fish is more than a dish—it’s a flavor that connects generations. With humble ingredients, it creates a taste that has lasted for over a century. Imagine sitting in a vintage Bund restaurant, savoring this sweet-and-savory fish while watching ships glide along the Huangpu River. That’s when you’ll understand why locals call it “the sweetness of the alleys.”

👉 Add Shanghai Smoked Fish to your Shanghai food bucket list—it’s a timeless bite of history you’ll never forget!