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Dadi Fish Dried
Known as "Dadi fish" in Hong Kong, "Fangyu" or "Tieyu" in Chaozhou, and "Buyu" in Shunde.
Dadi fish primarily feed on clams, giving their meat a rich, salty flavor reminiscent of shellfish. After sun-drying and grinding into powder, it becomes a natural seasoning.
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Storage Instructions
Recommended to be sealed and stored in the refrigerator.
Pre-cooking Preparation
First, tear the fish meat apart. Toast the meat, skin, and fish bones in a dry wok until fragrant. Fish heads and skins can be simmered directly in water (with added shrimp skins and ginger slices) to make soup stock.
Recommended Recipes
Chaozhou-style minced Dadi fish congee, Dadi fish soup with radish, Dadi fish powder, stir-fried vegetables.