Steamed Fish Head with Chopped Chilies

Duojiao Yutou is the undisputed king of Hunan cuisine. A large freshwater fish head (usually silver carp or bighead carp) is split open, spread flat, and covered with a thick layer of chopped red and green chilies fermented with garlic and ginger. It's steamed until the fish is silky and the chili oils have infused every crevice. The meat from the cheeks and collar is the most prized — incredibly tender and rich. The spicy, savory chili oil is so good that leftover sauce is often mixed with noodles or rice.

📖 History

This dish originated in Xiangtan, Hunan, in the early 20th century. It became a national sensation in the 1990s and is now considered the signature dish of Hunan cuisine.