Fish Food at Spring Organic Fish Restaurant

Food explorers will be excited at the rarity and variety of live freshwater fish maintained in tanks – regional specialties from Yunnan, Guizhou, Sichuan and Tibet. Any of these can be on your table within moments, if you have the necessary means.

The owner claims that these fish – and the equally wide range of greens and fungi – are all organic, hence the steeper prices. The Sichuan dishes excel, from the “stinky fish grass” salad tossed in a tangy sauce (RMB 18) and kung pao shrimp balls (RMB 128) to the appetizing braised river catfish with pickled pepper (RMB 78/jin). Also try the selection of snacks from Leshan in southwest Sichuan. Historically, some Leshan specialties were the prototypes for certain dishes now famed as “Chengdu” xiaochi – making this a goldmine for food anthropologists.

Also try: San Yang Cai, Fu Yuan

Spring Organic Fish Restaurant 同和春野生鱼庄
Daily 10am-2.30pm, 5-9.30pm. 1) 11 Jianhua Nanlu, Jianguomenwai Dajie, Chaoyang District (6566 8001, 182 0165 2683 English); 2) 23A, Taiping Lu, Haidian District (6818 1113)
1) 朝阳区建国门外大街建华南路11号; 2) 海淀区太平路甲23号

Photos courtesy of Spring Organic Fish Restaurant.