珊瑚鳜鱼 Coral-shaped Sweet and Sour Mandarin Fish

形如珊瑚色若琥珀，是武汉人宴席上的视觉与味觉盛宴。

With its delicate coral-like shape and amber-hued glaze, this dish is a feast for  both the eyes and the palate. 

推荐理由 刀工如雕琢珊瑚，形态绚丽，酸甜汁芡明艳亮泽，外酥里嫩，色 香味形俱臻化境。

Highlights Expert knife work transforms the dish into a delicate coral-like form, and the sweet and sour sauce adds vibrant color and flavor. Crisp on the outside and tender within, this dish is a masterpiece of appearance, aroma, texture and taste. 

故事渊源 此菜源自江南，在武汉得以发扬光大，其精巧的菊花刀法，考验 厨师极致功底，成型后宛如海底珊瑚。旧时多为官府菜或高档酒楼宴 席“看家菜”，象征富贵吉祥。在武汉，它不仅是技艺的展现，更体现了江城人民对精致生活与艺术的追求。

About the Dish Originating from Jiangnan, the region south of the Yangtze River, this dish was refined and further developed in Wuhan. The intricate chrysanthemum-style knife technique demands exceptional skill, creating a striking coral-like shape after frying. Once served for official banquets and prestigious restaurants as a signature showpiece, it symbolizes affluence and auspiciousness. In Wuhan, the dish represents more than culinary craftsmanship—it reflects the city’s appreciation for refined cuisine and artistic expression. 

制作方法 鳜鱼取肉，剖菊花花刀，用调料略腌，拍干淀粉后抖散，入热油炸至定型、外酥内熟，状如珊瑚，炒制酸甜适口的番茄汁或糖醋芡，均匀浇淋其上即成。 

Preparation Fillet the mandarin fish and cut it into a delicate chrysanthemum pattern. Add seasonings, dust with dry starch, and gently shake to loosen the cuts. Deep-fry in hot oil until crisp on the outside and tender within, shaped like coral. Prepare a sweet and sour sauce—either tomato-based or made with a classic sugar-and-vinegar glaze—and drizzle it evenly over the fish before serving.