Yan-Kit's Classic Chinese Cook Book
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Fish in a Wine Sauce (酒溜魚片, jiǔ liū yúpiàn)
Page 211
Cuisine: Chinese | Course Type: Main Courses
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Tags: fish chinese cooking chinese mushrooms
Single Review Display
friederike from Berlin,
So-so. It tasted of salt and little else. And yet, I could see it working if you reduce the amount of salt and serve it as part of a larger buffet with several aromatic dishes to which this dish will serve as a contrast.
Fun facts:
I was a little stumped with the Chinese characters. The first one means 'wine, alcoholic beverage'; the third and fourth mean 'fish fillet'. The second, however, came up as 'slide, glide, slip; to skate, escape' - while I can see why you would use some of these adjectives for a fish dish, the meaning didn't make sense for the title of the dish. That is until I discovered a nearly identical character with the exact same pronounciation that is sometimes spelled like the character above, and means 'to steam / quick-fry / stir-frying, but with cornstarch added'
(edited 13th December 2012) (0) comment (1) useful
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