Huiyu in Laodaxing

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Huiyu in Laodaxing


Laodaxing, the shortened name of Laodaxing Restaurant, is located on Liji North Road in Hankou, near the end of Hangkong Road on Jiefang Avenue. Boasting a long history of over 140 years, it is renowned for cooking Huiyu (salmon) with the title of “Huiyu Master”, enjoying equal reputation with “Doupi Master”, “Tangbao” Master and “Stewed Soup Expert”.


Huiyu, another name of salmon, is a kind of bream with a streamlined long body with no scales. Also named jiangtuan, baiji, it has a crescent shaped mouth under its head and usually teems in the middle reaches of the Yangtze River. Zhang Kaibang, a celebrated chef in Laodaxing, made so delicious braised Huiyu during the war against Japanese aggression that he won the title of “Huiyu Master” for both himself and the restaurant he worked in. With the title passing down from the 2nd generation, Cao Yuting to the 3rd generation, Jiang Xianshan, the traditional cooking techniques have been developed further and new techniques have been introduced, such as stewing in clear soup, frying, steaming and quick-boiling so that it turns out with fine color, fragrance, taste and shape.