Hunan · main
Hunan Spicy Fish with Pickled Cabbage
酸菜鱼 · Suāncài Yú
Fish slices with sour pickled mustard greens in a sour-spicy broth. Originated in Sichuan, perfected in Hunan.
Suancai yu (sour cabbage fish) sits at the intersection of Sichuan and Hunan cooking — sour pickled mustard greens balance the chilli heat. Fish slices are quickly poached in a broth flavoured with the pickled greens, plus pickled chilli, fresh ginger, garlic and Sichuan peppercorn. The mild fish, sour broth and chilli kick is one of China's most popular hot-pot-adjacent dishes.
Where to try
Hunan and Sichuan restaurants. The chain Yu Pin Wei specialises.
Dietary notes
Fish, fermented vegetables.
Cities to try Hunan Spicy Fish with Pickled Cabbage
Other central dishes
- Chairman Mao's Red-Braised Pork毛氏红烧肉
Hunan-style slow-braised pork belly in soy, Shaoxing wine and chilli — the dish Mao Zedong reportedly ate weekly in Zhongnanhai.
- Doupi (Wuhan Tofu Skin)豆皮
Wuhan breakfast: layered pan-fried tofu skin and rice cake with mushroom, ham and bamboo shoots inside.
- Fish Head with Chopped Chilli剁椒鱼头
A whole silver carp head blanketed with fermented chopped red chilli and steamed until the flesh is silky and fiery.
- Hunan Chilli Fried Pork小炒肉
Thin-sliced pork belly wok-fried with fresh long green chillies and fermented black beans — Hunan's most-ordered everyday dish.