Fish and Shellfish

Steaming, grilling or stir-frying are the most popular methods of cooking fish and shellfish in China and, to retain their fresh juiciness, they are cooked only briefly, often after having been marinated.

As with poultry, the Chinese waste nothing of the fish, eating the head, eyes, lips and even the fins.

Freshwater fish is a great favourite, and when it comes to other sea creatures, nothing is safe – sea slugs, sea snails and turtles are just some of the delicacies they enjoy from the deep.