Smoked Fish

Shanghai smoked fish, or xun yu, is usually served cool as a small sweet-savory appetizer. The English name can be misleading, but its table role is clear: it is a concentrated plate of glazed fish that works best when shared with rice, broth, greens, and a few lighter bites.

The main smoked fish guide explains the basic dish, while the cold-dish counter guide covers buying and ordering. This topic adds a shared-table perspective: how much to order, why the serving temperature matters, and how to make the plate feel like part of a meal rather than an overly rich snack.

How to Use This Topic

Use this topic when you want a small cold dish to open a Shanghai meal or add contrast to a shared table. It connects naturally with Shanghai wontons for broth, braised pork belly for a richer main, and scallion pancake when the table needs a crisp counterpoint.