Description
A premium fish dish of Shandong cuisine served at state banquets. 'Zao' refers to Wine Lees leftover from brewing Shaoxing wine. Paper-thin, velveted white fish slices are flash-braised in a pure white, thickened soup emitting the sweet aroma of wine lees.
Restaurants serving Zao Liu Yu Pian (Sliced Fish in Wine Lees Sauce)
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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
- White fish fillets
- Wine lees
- Superior broth
- Wood ears
- Egg white
- Potato starch
- Sugar
Instructions
- [Authentic Recipe]
- Mix wine lees with cooking wine, scallion, ginger, salt, and sugar. Strain through a cloth to extract a clear wine lees essence.
- Slice premium white fish paper-thin. Velvet with salt, egg white, and massive starch slurry, resting in the fridge.
- Boil water. Gently drop the fish slices in. The instant they bloom white, remove them.
- Boil a small amount of Superior Clear Broth in a wok. Pour in the wine lees essence. NEVER add soy sauce.
- Thicken into a clear glaze with starch slurry.
- Add the cooked fish and boiled wood ears. Toss gently to glaze the fish in the wine lees aroma. Serve.
Learn more Spice, substitutes, tips
Key spices
Sweet、noble、and mellow fermented aroma emitted by wine lees
Substitutes at Japanese supermarkets
JP white fish and sake lees
Pairing
Premium Shaoxing Wine / Jasmine Tea
Trivia
[Trivia] 'Liu' is an advanced Shandong technique of glazing ingredients in a thickened soup. Flavoring with 'Zao' (wine lees) is one of the three great flavor profiles of Lu cuisine, highly loved by Empress Dowager Cixi.
Eating tips & etiquette
[Unique Eating] Scoop the pure white fish and clear thickened broth together with a spoon. The sweet, mellow aroma of the wine lees gently escapes your nose, and the fish melts away requiring zero chewing. An ultimate minimalist dish.
Allergen
Seafood, Eggs, Wheat