Gudao Fish Soup is a local delicacy from Gudao town, Dongying, East China's Shandong province that became popular in the 1980s and 1990s.
It was created not by famous chefs, but by ordinary farmers in northern Dongying, who worked the land along the river's old course. The dish's rise in this remote area can be attributed to both the natural advantages of the Yellow River's old channel and its unique preparation.
The key ingredients of Gudao Fish Soup are Yellow River water and wild fish. Each restaurant has a large fish tank filled with live carp, grass carp, blackfish, catfish, and other varieties, allowing customers to select their preferred fish. Customers then watch the chef pull the fish out the water, slap it onto the cutting board, knock it on the head, scrape off the scales with a few quick strokes, and dress it. In no time, the fish is perfectly cleaned.
The cooking method for Gudao Fish Soup is simple but effective: the fish is briefly fried, then boiled in hot water with seasonings. The intense heat extracts the fish's essence, creating a creamy, milk-like broth. A touch of cilantro and seasoning are added, making it go perfectly with a drink or chewy flatbread.
The Gudao fish soup's tender meat and aromatic broth creates a symphony of freshness and flavor. [Photo/Dongying Government Website]
