What is it
Shanghai Smoked Fish
Fried fish slices soaked in a sweet, dark soy-based sauce and commonly served cold.
At the table
How to eat it
Eat slowly and check every piece for fine bones, even when the fish has been cut into neat slices.
Culture
The story behind the dish
Frying firms the fish slices before a sweet soy mixture penetrates their surface. The English name “smoked fish” is misleading because Shanghai xunyu is usually fried and soaked rather than smoked over wood. The technique belongs to Jiangnan cold-dish cooking, where prepared fish can be served before the hot courses.
Reference
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
SpicinessNot spicy
Main ingredientFish / Soy sauce / Sugar
FlavourSweet, savoury
Suitable forPescatarian
Usually servedCold
Good forAppetizer / Sharing
Where it is fromShanghai and the Jiangnan region
Ordering tipIt is commonly ordered as a cold appetizer and served by the plate. Don't expect smoke flavour; ask which fish is used if bone size matters to you.
Last updated 2026-09-05
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