Red-Cooked Fish

Hongshao Yu

Appears in

By Ellen Schrecker

Published 1976

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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