Sanhe in Huangpi

出自 027
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Sanhe in Huangpi


Sanhe, with a long history of hundreds of years, is a traditional dish in Wuhan’s suburb, Huangpi. Referring to fish ball, meatball and meat cake, it is also dubbed as Sanxian (three delicacies). As a saying goes: a banquet is not complete if without Sanxian and is not top-grade if without top-grade Sanxian, it is also taken as a basic standard for banquets.


The three delicacies have their own cooking techniques. Fish ball is made of minced fresh fish meat mixed with egg while, scallion stalks, ginger and lard. Meatball is made of pig’s leg meat and the ball should be fried so that it becomes crisp after added with minced fish meat and all kinds of seasonings. While meat cake uses the same material as fish ball, but is steamed after being shaped like a cake. To cook them together, they will give each other a fragrance of their own so that it smells a mixed fragrance and has a unique style. People always present this dish on holidays wishing for a good luck and happiness, as they attaché a connotation of surplus harvest, family reunion and continuous promotion of status that have something to do with the Chinese pronunciation of the three delicacies. In 1941, a native of Huangpi opened the Heji Restaurant in Datong Street of Hankou, thus introducing Sanhe into Wuhan. This dish has been well received and improved continuously with more smooth fish ball and softer meatball and meat cake. Later the restaurant was moved to Jianshenqilu in Qinshan due to the construction of WISC, and renewed its name to Jianfang Restaurant where this fish has been preserved. If you live in Hankou and would like to have a taste of it, you can go to Jianle Restaurant in Qiaokou.