Yellow Catfish in Chilli Broth

Yellow catfish (huanglading) from the clear Min River waters is delicate in flesh and free of muddy taste. It is cooked fast over high heat in pickled chilli, doubanjiang paste and Sichuan pepper, yielding a brilliantly red broth and tender fish.

Dujiangyan sits on the upper Min River, whose clear waters support an abundance of yellow catfish. A riverside culinary tradition of cooking fish in bold Sichuan flavours developed here and remains central to local dining culture.

Brought to the table in its cooking pot, the tender fish is lifted out with chopsticks and eaten hot with its broth. The catfish has few bones and is easy to eat, typically shared communally.

The tenderness of fresh Min River catfish, the deep ma-la broth and the experience of dining near one of the world's great ancient water works combine into something uniquely Dujiangyan.