https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Grilled_Fish 2026-10-23T11:08:09Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Grilled_Fish&diff=2379&oldid=prev 2026-09-24T15:43:03Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Grilled Fish / Kao Yu (烤鱼) - Chinese Food Wiki<br /> |keywords=Grilled Fish,烤鱼,烤魚,Kao Yu,万州烤鱼,Chongqing Grilled Fish<br /> |description=Grilled Fish (烤鱼), or kao yu, is a modern Chinese restaurant dish of whole fish grilled then simmered in spicy Chongqing-style sauce, associated with Wanzhou.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Grilled Fish.jpg<br /> | caption = Grilled Fish<br /> | alternate_name = Kao Yu; Kaoyu; Chongqing Grilled Fish; Wanzhou Grilled Fish; 万州烤鱼; 重慶烤魚<br /> | pinyin = Kǎo yú<br /> | type = Whole fish grilled then simmered in spicy sauce (restaurant style)<br /> | course = Shared main / restaurant specialty<br /> | country = China<br /> | region = Chongqing (Wanzhou fame) and Sichuan-Chongqing restaurant boom; nationwide Chinese kao yu chains; diaspora Chinese restaurants<br /> | other = Modern grill-then-simmer fish platter — not plain steamed fish, not Sichuan boiled fish<br /> }}<br /> <br /> '''Grilled Fish''' (Simplified Chinese: 烤鱼; Traditional Chinese: 烤魚; Pinyin: ''Kǎo yú''; also '''kao yu'''; often '''Chongqing / Wanzhou grilled fish''' / 万州烤鱼) is a contemporary Chinese restaurant specialty: a butterflied whole fish is marinated and charcoal- or oven-grilled until the skin is crisp, then transferred to a shallow pan of chili–Sichuan pepper sauce (mala, pickled-pepper, fermented-black-bean, garlic, and other house styles) and kept simmering at the table with vegetables such as potato, bean sprouts, and lotus root. Soft marketing claims that invent exact &quot;700-year&quot; royal origins for the modern chain form should be treated as folk or promotional; the nationwide boom is widely tied to early-2000s Wanzhou/Chongqing night-market and specialty-restaurant culture. It is '''not''' plain steamed fish, '''not''' [[Sichuan Boiled Fish]] (水煮鱼), and '''not''' [[West Lake Vinegar Fish]].&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Chongqing_cuisine Source]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Crisp grilled skin; tender flesh; bubbling spicy oil-sauce; shareable iron-pan service; many regional flavor variants.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Whole freshwater or other fish (grass carp, bass, etc. in many shops); chili, Sichuan pepper, bean paste, garlic, oil; vegetable sides. Overview only—not a recipe or shop ad.<br /> <br /> == History and culture ==<br /> <br /> Modern Chongqing–Wanzhou restaurant category that spread nationally as specialty kao yu houses; local industry writing styles Wanzhou as a grilled-fish center. Soft exclusive ancient inventorship stories are folk. English menus say &quot;grilled fish,&quot; &quot;Chongqing grilled fish,&quot; or &quot;kao yu.&quot; See [[Chong Qing Hot Pot]] and [[Sichuan Boiled Fish]].<br /> <br /> == Serving and variations ==<br /> <br /> Communal restaurant main with sides cooked in the sauce. See [[Chong Qing Hot Pot]], [[Sichuan Boiled Fish]], and [[Shaokao]].<br /> <br /> == See also ==<br /> <br /> * [[Chong Qing Hot Pot]]<br /> * [[Sichuan Boiled Fish]]<br /> * [[West Lake Vinegar Fish]]<br /> * [[Shaokao]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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