Zao Fish: A Traditional Yellow River Dish

Zao Fish is a classic dish found across the lower Yellow River region, especially around the border of Shandong and Henan. Its signature feature is unusual but delicious:

the fish is cooked with the scales on, its bones stewed until completely soft, while the body remains whole.

Because of this texture, it has long been considered suitable for both children and the elderly.

Although many counties claim the dish as their own, its roots clearly belong to the shared river culture shaped by the Yellow River, not to any single town.

Ingredients

Crucian carp (preferred), carp or silver carp also acceptable

Scallions

Ginger

Star anise

Cinnamon

Dried tangerine peel

Sichuan pepper

Soy sauce

Rice vinegar

Sweet bean paste

How to Make It

1. Clean the fish

Remove the internal organs and the thin black membrane inside the belly to avoid bitterness.

2. Air-dry the fish.

3. Deep-fry

Heat the oil to 160°C (320°F) and fry for about 6 minutes, until lightly crisp.

4. Make the braising liquid

Stir-fry the aromatics until fragrant, then add water to create the broth.

5. Slow cook

Place a bamboo mat at the bottom of the pot, lay the fish flat, and simmer for 6 hours.

(Or 2 hours in a pressure cooker.)

This long cooking breaks down the bones while keeping the fish’s shape, giving Zao Fish its soft, mellow texture.

A small historical note

The dish appears in local writings from the Qing period.

A line often attributed to Zheng Banqiao, who served in this region, reads:

“Eleven years as a county official in Shandong,

never tasted fish quite this fine.

Today, from your kitchen,

one small bundle of Zao Fish surpasses a fortune.”

Simple food, slowly made — often carries warmth that money cannot buy.