Name: Red-Cooked Fish (Hongshao Yu)
Cuisine: China
Ingredients: water; granulated sugar; fish; rice wine vinegar; garlic; fish; hot pepper paste; ginger; water; cooking sherry wine; cornstarch; marinade; chinese rice wine; marinade; carp; sea bass; whole fish; scallions; garlic; fresh ginger; cold water; cornstarch; slivers; ginger; scallions; soy sauce; trout; scallions; ginger; peanut oil

Flavor: Reddish-Brown: Red-cooked — Dinner: Menu

Whenever we want to test out an unfamiliar Szechwanese restaurant, we always order Red-Cooked Fish or hongshao yu. The only thing all red-cooked dishes have in common is soy sauce; what else goes into the wok depends on regional style and the ingenuity of the chef. Red-Cooked Fish is a good test of the talents of a chef and, more important, of the sensitivity with which he treats his ingredients. Even the most bravura performan