Xiangyou Shansi is a renowned dish from Suzhou in the Jiangnan region of China, and it has been passed down to become a famous staple of authentic Shanghai cuisine. Its history can be traced back to the Qianlong period of the Qing Dynasty in China. Emperor Qianlong was very fond of eating this dish when he toured the Jiangnan region. The preparation involves cutting eel into shreds, washing them clean with salt and boiling water, and then quickly stir-frying them with minced ginger and cooking wine to release their fragrance. During the braising process, soy sauce, white sugar, and salt are added, and finally, it is thickened with oil and starch to create the classic rich, dark, and shiny reddish-brown color. After the shredded eel is plated, minced garlic, white pepper powder, and chopped green onions are placed in the center of the plate. Hot, boiling oil is then poured over all the seasonings and the shredded eel, instantly releasing an overflowing fragrance and producing a sizzling sound, hence the name Xiangyou Shansi (Sizzling Oil Eel Shreds). The texture is soft, glutinous, tender, and smooth, with a savory taste that carries a hint of sweetness. Characterized by heavy oil and rich sauce, it fully displays the true essence of Jiangnan cuisine.
