The flavors of China: Paomatan Tuotuo Fish in Sichuan

On the banks of Chanyue lake, or Paomatan reservoir, in Anju district, Suining city, southwest China's Sichuan Province, there lies a small restaurant that specializes in dishes made with fish from waters with a sound ecological environment. The sign of the restaurant says "Paomatan Tuotuo Fish,” which is the signature dish of the restaurant.

Xu Yan, the owner of the restaurant, grew up by lake and has spent several decades dealing with fish. The dish she cooks best is Paomatan Tuotuo Fish.

Xu's ancestors improved the original ways of cooking fish invented by local fishermen, and passed down the improved methods from generation to generation.

To make Paomatan Tuotuo Fish, a cook first sautés high-quality wild catfish and local handmade firm tofu in hot oil, and then simmers the ingredients until they become a delicious, refreshing, nutritious and healthy dish.

A dinner featuring fish dishes at the restaurant, which uses wild fish and shrimps from Chanyue lake as the main ingredients and serves main dishes together with snacks and cold dishes with unique flavors, has excellent color, aroma, taste, and appearance, and is both tasty and nutritious.