https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Yangfang_Cang_Yu 2026-10-23T12:27:01Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Yangfang_Cang_Yu&diff=2099&oldid=prev 2026-09-24T12:52:59Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Yangfang Cang Yu (羊方藏鱼) - Chinese Food Wiki<br /> |keywords=Yangfang Cang Yu,羊方藏鱼,羊方藏魚,Xuzhou,Jiangsu Food,lamb fish<br /> |description=Yangfang Cang Yu (羊方藏鱼) is a Xuzhou Jiangsu specialty of fish cooked inside a slab of lamb, celebrated in local &quot;freshness&quot; folklore.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Fish hidden in lamb; Yang Fang Cang Yu; Xuzhou lamb-and-fish; 套菜<br /> | pinyin = Yáng fāng cáng yú<br /> | type = Lamb slab stuffed/stewed with whole fish<br /> | course = Banquet / specialty main<br /> | country = China<br /> | region = Jiangsu — Xuzhou (Pengcheng); Jiangsu/Huaiyang-adjacent specialty menus<br /> | other = Xuzhou classic of fish cooked inside lamb — folk link to character 鲜<br /> }}<br /> <br /> '''Yangfang Cang Yu''' (Simplified Chinese: 羊方藏鱼; Traditional Chinese: 羊方藏魚; Pinyin: ''Yáng fāng cáng yú''; literally &quot;lamb slab hiding fish&quot;) is a Xuzhou, Jiangsu specialty in which a dressed fish is enclosed in a thick piece of lamb and steamed or slow-stewed so the two meats exchange juices. Local food writing links the dish to the folk idea that combining goat/sheep (羊) and fish (鱼) evokes the Chinese character for &quot;fresh&quot; (鲜)—treat that etymology and Pengzu invention legends as '''soft folklore''', not settled linguistics or archaeology. It is a named Xuzhou classic, not generic lamb stew or generic steamed fish.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Jiangsu_cuisine English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Large shared presentation; lamb is soft and gelatinous; fish inside stays moist; broth or cooking juices are savory and aromatic with ginger and spice.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Lamb (often rib/belly slab), whole fish (commonly mandarin fish or similar), ginger, cooking wine, mild spices. Overview only—not a recipe card.<br /> <br /> == History and culture ==<br /> <br /> Kept alive in Xuzhou restaurants and specialty houses; soft Pengzu / ancient-origin stories are promotional folklore. English may transliterate &quot;yangfang cang yu&quot; or say &quot;fish hidden in lamb.&quot; See [[Jiangsu Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Banquet specialty shared dish. See [[Jiangsu Food]], [[DongPo Stewed Pork]], and [[Beggar’s Chicken]].<br /> <br /> == See also ==<br /> <br /> * [[Jiangsu Food]]<br /> * [[DongPo Stewed Pork]]<br /> * [[Beggar’s Chicken]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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