https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Fish_Rice 2026-10-23T13:46:48Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Fish_Rice&diff=1829&oldid=prev 2026-09-24T02:30:30Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Fish Rice (鱼饭) - Chinese Food Wiki<br /> |keywords=Fish Rice,鱼飯,魚飯,Chaoshan,Teochew,Guangdong Food,seafood rice<br /> |description=Fish Rice (鱼饭) is a Chaoshan (Teochew) style of lightly poached or cured fish served with rice, a Guangdong coastal classic.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Chaoshan Fish Rice; Teochew fish rice; salted/poached fish with rice (Chaoshan)<br /> | pinyin = Yú fàn<br /> | type = Poached or brine-cured fish with rice<br /> | course = Main / rice meal<br /> | country = China<br /> | region = Chaoshan (Teochew) region of Guangdong; related Chaozhou–Shantou seafood rice meals<br /> | other = Chaoshan fish served with rice after light poaching or curing — not fried fish over rice<br /> }}<br /> <br /> '''Fish Rice''' (Simplified Chinese: 鱼饭; Traditional Chinese: 魚飯; Pinyin: ''Yú fàn''; also '''Chaoshan Fish Rice''' or Teochew fish rice) is a Chaoshan (Teochew) meal of fish that has been lightly poached in seasoned brine or briefly cured, then cooled and served with plain rice and dipping sauces (often soy, garlic, chili, or vinegar-based). The fish is typically firm ocean or river fish; the point is clean seafood flavor rather than heavy frying or sweet-sour batter. It is '''not''' generic &quot;fish on rice&quot; stir-fry, not sushi, and not the same as Singaporean or Malaysian fish-head rice dishes.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Teochew_cuisine English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Fish flesh is opaque, moist, and mildly salty; skin may show a light cured sheen. Served cool or room-temperature alongside hot rice. Flavor is fresh-savory with dipping-sauce brightness.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Whole or portioned fish, salt brine or light poaching liquid, rice; dipping sauces (soy, garlic, chili, vinegar). Distinct from fried fish and from [[Clay Pot Rice]] toppings.<br /> <br /> == History and culture ==<br /> <br /> Chaoshan coastal home and market food; shops display trays of prepared fish for diners to pick by piece. English travel writing often says &quot;Chaoshan fish rice&quot; or &quot;Teochew fish rice.&quot; Soft claims that any steamed fish with rice is &quot;鱼饭&quot; blur a regional specialty; this page covers the Chaoshan cured/poached style. See [[Guangdong Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Lunch or dinner with rice and vegetable sides; market stalls and Chaoshan restaurants. See [[Guangdong Food]] and related Chaoshan seafood.<br /> <br /> == See also ==<br /> <br /> * [[Guangdong Food]]<br /> * [[Chaoshan Beef Hot Pot]]<br /> * [[White Cut Chicken]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

Admin