Wanzhou Roast Fish: A 700-Year-Old Culinary Marvel from China’s Three Gorges

Wanzhou Roast Fish (万州烤鱼), a jewel of Chongqing’s culinary scene, boasts a history stretching back to the Southern Song Dynasty (1277 AD).

Legend has it that during a Mongol siege of Wanzhou’s “Heavenly City,” resourceful soldiers trapped inside discovered a survival tactic: catching fish from the nearby Zhuxi River, roasting them over open flames, and seasoning with salt. This simple act birthed a dish that would evolve into a cultural icon.

Over centuries, the cooking method progressed from charcoal grilling to modern electric ovens, yet retained its soul—a harmonious blend of roasting, marinating, and simmering. By the 1980s, innovations like vacuum-sealed packaging allowed this regional specialty to reach global markets, with brands like Jiang Lai Hao offering ready-to-eat versions that stay fresh for six months.

The Art of Flavor: Where Tradition Meets Innovation

What sets Wanzhou Roast Fish apart is its triple-layered cooking technique:

Marination:

Fresh fish (grass carp, catfish, or even exotic species like salmon) is bathed in a mix of rice wine, ginger, and spices.

Roasting:

The fish is grilled at 500–600°C for crispy skin and tender flesh, now often using eco-friendly automated machines to ensure consistency.

Simmering:

The roasted fish is smothered in a bubbling sauce of chili oil, Sichuan peppercorns, fermented black beans, and seasonal vegetables like bean sprouts or wood ear mushrooms.

This process creates a symphony of flavors—spicy, numbing, savory, and aromatic—earning praise from luminaries like poet Guo Moruo, who penned an ode to its “unforgettable taste” in 1919.

From Local Staple to Global Sensation

Wanzhou Roast Fish isn’t just food; it’s an economic powerhouse. In 2023 alone, the industry generated **¥10 billion** ($1.4 billion), supported by:

Sustainable sourcing:

77,280 acres of local farms grow chili, ginger, and Sichuan peppercorns.

Eco-friendly aquaculture:

Modern fisheries in Changtan Town breed specialty fish like Four-Nose Carp from Shandong, ensuring premium ingredients.

Global expansion:

Over 40,000 restaurants worldwide, from Buenos Aires to Berlin, serve this dish, while pre-packaged kits let foodies recreate it at home.

In 2019, it earned recognition as a Chongqing Intangible Cultural Heritage, cementing its status as a culinary treasure.

Why Wanzhou Roast Fish Captivates the World

1.Versatility:

Chefs now experiment with 57+ flavors, including Thai-inspired tom yum and kid-friendly mild broths.

2.Cultural immersion:

Annual events like the Three Gorges Food Festival showcase live cooking demos and heritage tours.

3.Health benefits:

Rich in protein, phosphorus, and copper, it’s a nutritious choice aligned with modern wellness trends.

Taste the Legacy

Wanzhou Roast Fish is more than a meal—it’s a story of resilience, innovation, and shared joy. Whether you visit a bustling eatery in Wanzhou’s Tianshengcheng Food Street or order a DIY kit online, every bite connects you to centuries of tradition.