American-Chinese Cuisine
DISHES
Clear Soup Stone Pot Fish
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Detailed information
The seasonings for Stone Pot Fish include ginger, garlic, Sichuan peppercorns, chili peppers, broad-bean paste, and more. These ingredients are first prepared individually, then carefully combined before being added to the preheated stone pot, followed by the addition of rich, flavorful broth—typically made by simmering beef bones over low heat for several hours until it’s perfectly infused with depth and richness. The true magic of Stone Pot Fish lies in its exquisite broth. After sipping the fish soup, you’ll immediately notice its silky smoothness and refreshing taste, setting it apart from other Sichuan dishes like boiled fish in spicy broth. And here’s the kicker: even after finishing the grass carp, the broth still retains that same vibrant, fresh, and tender quality—it’s as delicious as when it was first served!
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Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
The seasonings for stone-pot fish include: ginger, garlic, Sichuan peppercorns, chili peppers, broad-bean paste, and more.
Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
One of the hallmarks of "Stone Pot Fish" is its emphasis on "spiciness."
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
American-Chinese Stone Pot Fish
One of the hallmarks of "Stone Pot Fish" is its emphasis on "spiciness."
The seasonings for stone-pot fish include: ginger, garlic, Sichuan peppercorns, chili peppers, broad-bean paste, and more.
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