Steamed, Smoked, Braised or Fried

In this region of abundant fish and shellfish, chefs distinguish between each type of fish when selecting the flavourings to go with them, and when deciding upon the best cooking methods. Robust fish such as carp, eel, pomfret and porgy are particularly popular, as they can withstand aromatics and seasonings that maximize their flavour. The coastal regions that stretch from Jiangsu to Fujian yield a magnificent array of these types of fish, and they are typically combined with bold ingredients such as black bean sauce.