Dishes

fish paste rolls

玉帶魚捲

Also called: 芙蓉玉帶魚捲 · 魚捲 · jade belt fish rolls

Fresh fish fillets rolled around fish paste, then steamed with egg or added to soup: an old Tainan banquet dish.

What it is

A labour-intensive dish from Tainan's old Taiwanese restaurants. 玉帶 means 'jade belt'.

Where it comes from

The News Lens traces the core menu of Tainan's old Taiwanese restaurants to a blend of wine-house banquet food (酒家菜) and Fuzhou cooking, passed on by a chef at the old Bao Mei Lou restaurant. Hsin Hsin's chef revived this fish roll.

How it is made

Slices of fresh sea bass are rolled around fish paste. The rolls are then steamed with egg or cooked in soup.

How to eat it

It belongs on the shared table, as one course of a Taiwanese banquet-style meal.

In Tainan

Hsin Hsin in Tainan serves it as 芙蓉玉帶魚捲.

Where to eat it in Tainan

欣欣餐廳

Sit-down restaurantsWest Central

Hsin Hsin Restaurant (A-Tu Shi)

Old-school Taiwanese banquet restaurant of nearly fifty years. Chef A-Tu, now close to eighty, still cooks classics like the family's crab-meat balls for round tables.

LunchDinner

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