Spicy Squid & Braised Fish

Western Chinese cooks are skilled at making the most of flavourful local fish. Although some farmed fish from inland lakes and paddy fields can be often tainted with the scent of mud, they are nevertheless used by adept chefs: the fish are simply left to swim in tanks of clean water before they are prepared.

The region’s humidity affects many of the cooking styles, and the preservation of food takes top priority. Salted, dried and pickled aromatics and vegetables are used as seasonings for seafood. When combined with sesame oil and fermented soy bean sauces they achieve the piquant flavours for which the area is renowned.