Wanzhou Grilled Fish: A Spicy Feast from the Yangtze River (万州烤鱼)
If you’re traveling in China and craving a bold food adventure, Wanzhou Grilled Fish is a must-try! It’s more than a dish—it’s a fiery Jianghu feast: spicy, fragrant, and unforgettable.
1. History and Culture
Origin: From Wanzhou, Chongqing, this dish grew out of river workers’ and fishermen’s hearty food culture. Over time, it evolved into a nationwide Jianghu-style favorite, showing the creativity of hardworking people.
Cultural Significance: A symbol of Chongqing’s lively food culture. Perfect for friends’ gatherings or late-night meals, it represents sharing, warmth, and joyful dining.
2. Ingredients and Cooking Style
Main Ingredients: Fresh grass carp or carp, with a rich mix of vegetables like bean sprouts, lotus root, potatoes, and konjac.
Key Flavors: Generous use of Sichuan peppercorns, chili, pickled chili, and spices simmered into a rich, aromatic broth. Fish skin is crispy; the meat soaks up the spicy, savory flavors.
Cooking Method: Unique “grill then simmer” technique. Fish is split, grilled over charcoal for crispy skin and tender meat. Then placed in a large iron pan, covered with spicy broth and vegetables, and simmered gently at the table for maximum aroma.
Taste and Texture: First, crispy, smoky fish skin. Then, tender, juicy fish meat. Finally, the broth bursts with spicy, numbing, and savory flavors. Mouth tingles, forehead sweats—but you won’t stop eating!
3. How to Enjoy and Where to Try
Serving Style: Best enjoyed with friends and cold beer. Gather around a steaming pan, cook, eat, and chat—a perfect Chinese dining experience.
Where to Try: Available in most Jianghu restaurants and grilled fish shops in Chongqing and Sichuan. Popular chains include Zhou Shixiong Grilled Fish and Jiangbian Chengwai Grilled Fish. A whole fish costs about 100–150 RMB, enough for 2–3 people. Order “spicy grilled fish,” or choose mild flavors like soy or garlic sauce if you prefer less heat.
Traveler Tips: English name: “Wanzhou Grilled Fish.” This is a bold, usually very spicy dish, perfect for adventurous eaters.
Quick Cooking Method: Clean fresh fish, split belly but leave back connected, score for flavor absorption. Marinate with salt, rice wine, ginger, and scallions. Brush with oil and spices, grill until golden. Heat oil in a pan, sauté Sichuan peppercorns, dried chilies, ginger, garlic, pickled chilies, and bean paste to make red oil. Add stock to create broth. Blanch vegetables, place them in a large iron pan, add fish, pour broth, garnish with cilantro and peanuts, and serve hot.
Adventurous food lovers, don’t miss this fiery Yangtze River specialty! Gather your friends, get your appetite ready, and enjoy the heat and bold flavors. Wanzhou Grilled Fish will be one of the most exciting food memories of your China trip!
