Fish

Changsha · Fish head steamed under a blanket of vibrant red chopped chili, the face of Hunan cuisine

Changsha · Crayfish partying with dried chilies and Sichuan pepper

Dalian · Delicate dumplings filled with fresh sea urchin roe and pork—a coastal luxury

Fuzhou · Eel paste wrapped around pork filling, springy and umami-rich

Guilin · Li River fish braised with beer, tomatoes, and green peppers

Guiyang · Guizhou red sour soup with whole river fish, tomato and wild pepper fermented to tangy perfection

Harbin · Everything stewed in a giant iron pot—ribs, chicken, fish, with flatbread stuck to the side

Hangzhou · West Lake grass carp draped in sweet and sour sauce, the hallmark of Hangzhou cuisine

Hangzhou · Longjing tea fragrance paired with hand-peeled river shrimp

Hefei · A legendary stew of sea cucumber, fish maw, chicken, and ham — named after the Qing dynasty statesman

Jinan · Yellow River carp deep-fried and draped in tangy sweet-and-sour sauce, Lu cuisine icon

Nanchang · Fresh fish head from China's largest freshwater lake, braised with chili and tofu

Shenyang · Ribs, chicken, or fish stewed in a giant iron cauldron with flatbread on the sides

Suzhou · Mandarin fish cut and fried into a squirrel shape, draped in sweet and sour sauce

Suzhou · Soup dumplings filled with crab roe and crab meat, an autumn-only delicacy

Wuhan · Steamed Wuchang bream, you've drunk the waters of the Yangtze

Hong Kong · Bouncy fish balls + curry sauce, king of Hong Kong street food

Zhengzhou · Caught from the Yellow River, braised in soy and sweet bean sauce—tender flesh, bold flavor