What it is
响油鳝丝 is a Shanghai and Jiangnan banquet classic. Shredded eel is stir-fried in a sweet soy sauce, piled on the plate, then topped with garlic, scallion and white pepper. Smoking-hot oil is poured over at the end, and that crackle is the 响, the “sound”, in the name.
How it tastes
Savoury-sweet and peppery, with tender eel and a big hit of fresh garlic and scallion from the hot oil. It is not chilli-spicy.
How to order it
Eat it while it is hot and still sizzling, with steamed rice. It is a good one to try if you want a dish that Melbourne rarely sees.
