Description
A Beijing rustic specialty. The massive head of a 'Bighead Carp' braised sweet and savory with soy sauce and pork belly. Diners dip freshly baked, crispy pancakes (Bing) directly into the rich, highly gelatinous gravy.
Restaurants serving Yu Tou Pao Bing (Braised Fish Head with Pancakes)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Giant white fish head
- Pork belly
- Lao Bing(Chinese pancake)
- Soy sauce
- Sugar
- Black vinegar
- Scallion/Ginger/Garlic
Instructions
- [Authentic Recipe]
- Take the massive head of a 'Bighead Carp' (where the mouth is half the face), split it vertically, and remove the gills.
- Heat generous oil in a wok and heavily pan-fry the head until both sides are deeply browned (this kills the river odor).
- Push aside, fry sliced pork belly to render fat, then add massive scallion, ginger, garlic, star anise, chili.
- Pour in soy, dark soy, black vinegar, sugar, wine, and broth. Cover and braise for
- mins until the massive gelatin from the head melts into the sauce.
- On a separate griddle, bake a crispy, multi-layered scallion pancake (Lao Bing) and cut into wedges.
- Serve the giant head on a platter, drenched in the thick gravy, surrounded by the pancakes.
Learn more Spice, substitutes, tips
Key spices
Sweet-savory soy/sugar、Pork fat depth
Substitutes at Japanese supermarkets
Braised Yellowtail or Snapper collar/head
Pairing
Baijiu / Hot Tea
Trivia
[Trivia] As the name 'Yu Tou' (Fish Head) and 'Pao Bing' (Dunk Pancake) implies, the carb soaking up the sauce is the true star. It boasts immense popularity as a winter banquet dish in Beijing.
Eating tips & etiquette
[Unique Eating] You aren't really eating meat. You use chopsticks to dig out and loudly suck up the thick 'lips' and the 'bouncy gelatin around the eyes'. Finally, heavily dunk the crispy pancake into the thick gravy.
Allergen
Seafood, Pork, Wheat, Soybeans