Braised carp

A traditional dish steeped in history, this prized fish has been enjoyed by Chinese people for centuries.

Thriving in the Yellow River's silty waters and swift currents, the carp develops exceptionally firm, lean muscles and a naturally sweet, delicate flavor that sets it apart.

It's cooked by braising in soy sauce, ginger and spices, creating a tender, aromatic dish that honors its heritage.

To enjoy, gently pull apart the flaky flesh with chopsticks and pair it with steamed rice to balance the robust flavors.

To taste this delicacy, Zhengzhou in Henan province is an excellent starting point, but many cities along the Yellow River offer authentic options.

Look for farmhouse restaurants and small village eateries where fresh carp is prepared on the spot, ensuring a memorable, locally sourced meal.