Ncuitang

Ncuitang is a traditional Chinese dish that can be translated as "braised fish". It is a broad category encompassing various preparations of fish, typically slow-cooked in a flavorful sauce. The specific type of fish used can vary, with common choices including carp, crucian carp, or other freshwater fish. The braising liquid is often a complex blend of ingredients, including soy sauce, cooking wine, ginger, garlic, and various spices. Sugar is usually added to balance the savory notes and contribute to a glossy finish.

The cooking process involves searing the fish before simmering it gently in the braising liquid. This allows the fish to absorb the flavors of the sauce while remaining tender and moist. Ncuitang is known for its rich aroma and savory taste, often with a hint of sweetness. It is a popular dish in many Chinese regional cuisines, with variations in ingredients and spice levels depending on the locality. While the core concept remains braised fish, the specific execution can differ significantly, leading to a diverse range of Ncuitang preparations. It is often served as a main course, accompanied by rice.