If you grew up in a Cantonese household, fried dace with salted black beans may have been a pantry staple.For us, it was always ready when we needed a quick, flavorful dish to complete our family dinner.  This humble canned fish has traveled from working-class tables in Guangzhou to being featured in the New York Times, bringing its distinctive umami flavor and chewy texture to appreciative palates worldwide.Let’s share with you everything you need to know about this nostalgic Chinese preserved food that will always make us reach for one more bowl of rice!  What is Fried Dace? Fried dace is made from a small freshwater fish found in the Pearl River in Southern China.

Its scientific name is Cirrhinus molitorella, and its common name is dace, or mud carp.While there are several variations, the most common is seasoned with fermented black soybeans.  The Chinese name appears right on the can: 豆豉鲮鱼 in Chinese.It’s pronounced “Dòuchǐ líng yú” in Mandarin or “dao see liang yee” in Cantonese.

To prepare fried dace, the fresh fish is cleaned and deep-fried until crispy.Then it’s canned with soybean oil, salted fermented black soybeans, and various spices, creating strong, savory bursts of umami.The texture is somewhat chewy, similar to jerky.

Like sardines or anchovies, the bones are soft enough to eat, and add to that chewiness.It has a distinctively addictive quality in both taste and texture.Originating in Guangzhou, C

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