Steamed Mandarin Fish Rolls with Jinhua Ham in Superior Stock

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This dish, known as qing deng lu yu, originally featured a whole fish poached in a pot. Mandarin fish is preferred for this dish; it is less muddy-tasting than other freshwater varieties, and the texture and firmness of its flesh is perfect for the rolling technique required in this recipe.


  • Mandarin fish 1, about 600 g (1 lb 5⅓ oz),


  1. Clean and debone fish. Cut fillets into 13 x 4-cm (5 x 1½-in) strips. Season with egg white, salt and 1 tsp cooking wine and leave aside to marinate.
  2. Slice carrot, celery, mushroom and ham into 4-cm (1½-in) strips and mix them together. Divide vegetable and ham strips into equal portions as per fish strips. Place vegetable and ham strips on a fish strip nearer