What is it
Songjiang Perch
A small locally associated fish prepared to highlight its delicate flesh.
At the table
How to eat it
The fish contains fine bones, so lift off small flakes and check them carefully before swallowing.
Culture
The story behind the dish
The name refers to the fish historically associated with the waters around Songjiang rather than to an ordinary sea bass recipe. Its so-called four gills are actually two true gill openings plus two gill-like depressions on the head. Wild stocks became protected after severe decline, and legitimate restaurant supply should come from approved farmed sources.
Reference
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
SpicinessNot spicy
Main ingredientSongjiang perch / Seasonal seasonings
FlavourLight, savoury
Suitable forPescatarian
Usually servedHot
Good forSharing / Banquet
Where it is fromSongjiang, Shanghai
Ordering tipAvailability is limited, and the name may be used loosely for other fish dishes. Ask whether it is farmed 松江四鳃鲈 and confirm the preparation, portion and price before ordering.
Last updated 2026-08-16
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