Braised Fish Slices in Sauce (Cuì Pí Yú Piàn)

This dish is a study in contrasting textures. Fish fillets (often carp or mandarin fish) are cut into slices and coated in a batter before being deep-fried until the exterior is incredibly crispy (cuì) and puffy. These crispy fish slices are then quickly tossed in a wok with a savory, slightly sweet and sour sauce, often containing wood ear mushrooms, bamboo shoots, and scallions. The challenge is to serve the dish immediately so the crispy coating doesn’t soften too much from the sauce. The eater experiences a delightful combination: the initial crispiness giving way to the tender, flaky fish inside, all coated in a flavorful, glossy sauce. It’s a sophisticated technique that showcases both frying and saucing skills.