🍽️ Yangtze Fat Fish

River fish in milky broth, tender.

Yangtze Fat Fish—known formally as the longsnout catfish—is a prized river delicacy of Yichang and the Qingjiang River region in Hubei, named for its rich, fatty layers. It is best prepared as a clear stew: fresh fish from the Qingjiang or Yangtze tributaries is chopped, placed in a clay pot with ginger and water, brought to a boil then simmered gently until the broth turns milky white. The flesh is tender, almost boneless, and melts on the tongue, while the soup is creamy, deeply savory and free of muddy taste. Regarded in Yichang as a premium river fish, especially from the Qingjiang reservoir, it is brought bubbling to the table in its pot, finished with scallion and white pepper. It is a signature treat for honored guests along the Hubei river country, warming in cooler months and best drunk hot.