Chaozhou Jing Wu Tao Recipe from Hong Kong with Snakehead and Pork

Chaozhou Jing Wu Tao

Chaozhou Jing Wu Tao Recipe from Hong Kong with Snakehead and Pork
Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4


Chaozhou Jing Wu Tao
Chaozhou Jing Wu Tao

Chaozhou Jing Wu Tao is a traditional Chinese dish that features snakehead fish as the main ingredient. This dish is known for its unique combination of flavors and textures, making it a popular choice among food enthusiasts.


Chaozhou Jing Wu Tao has its origins in the Chaozhou region of China, where it is considered a delicacy. The dish has been passed down through generations, with each family adding their own twist to the recipe.



How to prepare

  1. Remove the seeds from the red pepper, shred it, wash the pork and shred it.
  2. Shred the spring onion, salted vegetable, and ginger, and chop the parsley.
  3. Wash the salted lemon, remove the seeds and meat, and shred the peels.
  4. Wash the pork and mince it, clean the snakehead, and wipe it dry (you can cut it into 2 halves).
  5. Place the chopped parsley and a few shredded spring onions on a flat plate.
  6. Put the snakehead on the plate and cover it with salted vegetable and salted lemon.
  7. Put the minced pork, shredded red pepper, and shredded ginger on and around the snakehead.
  8. Steam for 10 minutes on high heat until cooked (8 minutes for 2 halves).
  9. Pour the sauce into a small container, add in the sauce and mix well.
  10. Add the mixed sauce to the dish and sprinkle spring onion on top.
  11. Heat a wok with 3 tbsp of oil, add the dish to the wok's surface, and serve.


  • Add diced tofu for a vegetarian version of the dish.
  • Substitute the snakehead fish with another type of white fish, such as cod or tilapia.

Cooking Tips & Tricks

Make sure to properly clean and prepare the snakehead fish before cooking to ensure a fresh and delicious flavor.

- Adjust the amount of red pepper according to your spice preference.

- Steam the dish for the recommended time to ensure that the fish is cooked through.

Serving Suggestions

Serve Chaozhou Jing Wu Tao with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques


Ingredient Substitutions

Use chicken or beef as a substitute for the pork.

- Substitute the salted lemon with lemon zest for a different flavor profile.

Make Ahead Tips

Prepare the sauce and chop the ingredients ahead of time for a quicker cooking process.

Presentation Ideas

Garnish the dish with fresh cilantro leaves and a sprinkle of sesame seeds for a visually appealing presentation.

Pairing Recommendations

Pair Chaozhou Jing Wu Tao with a light and refreshing white wine or a cup of green tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving


Carbohydrates: 10g per serving


Fats: 8g per serving


Proteins: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.


This dish contains fish and soy, which may be allergens for some individuals.


Chaozhou Jing Wu Tao is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.


Chaozhou Jing Wu Tao is a flavorful and nutritious dish that is sure to impress your family and friends. With a balance of flavors and textures, this dish is a must-try for any food enthusiast.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Chaozhou Jing Wu Tao. It was given to me by a dear friend who had traveled to China and learned the recipe from a local chef. The delicate balance of flavors and the intricate preparation process captivated me, and I knew I had to try my hand at making it.

I had always been passionate about cooking, and my love for trying new recipes and experimenting with different flavors had only grown stronger over the years. I had collected recipes from various places and people, each one adding its own unique touch to my culinary repertoire. But there was something special about this recipe for Chaozhou Jing Wu Tao that drew me in like no other.

As I read through the ingredients and instructions, I could almost taste the savory broth, the tender pork, and the fragrant spices that made up this traditional Chinese dish. I knew it would be a challenge to recreate the flavors perfectly, but I was determined to give it my best shot.

I gathered all the ingredients I needed, making sure to source the freshest and highest quality items I could find. The recipe called for a mix of pork belly, shiitake mushrooms, bamboo shoots, and a variety of herbs and spices that were not commonly found in my local grocery store. But with a little bit of effort and some help from my friends, I was able to track down everything I needed.

The preparation process was laborious and time-consuming, but I relished every moment spent in the kitchen, chopping, stirring, and simmering the ingredients together. The aroma that filled my kitchen was intoxicating, a tantalizing blend of savory, sweet, and spicy notes that promised a truly unforgettable dining experience.

As the dish slowly cooked on the stove, I couldn't help but feel a sense of pride and accomplishment. I had taken a leap of faith with this recipe, stepping outside of my comfort zone and embracing a new culinary challenge. And now, as I watched the flavors meld together and the broth richen in color, I knew that all my hard work had paid off.

When the time finally came to taste the finished dish, I was filled with anticipation and excitement. I ladled a generous portion into a bowl, garnishing it with fresh herbs and a sprinkle of sesame seeds for an added touch of authenticity. I brought the spoon to my lips, taking a tentative bite and savoring the explosion of flavors that danced on my taste buds.

The broth was rich and flavorful, the pork tender and succulent, and the spices added a depth of complexity that I had never before experienced in a dish. I closed my eyes and let out a sigh of contentment, feeling a sense of fulfillment wash over me. This recipe for Chaozhou Jing Wu Tao had truly exceeded all my expectations, and I knew it would become a staple in my culinary repertoire for years to come.

From that day on, I shared the recipe with friends and family, passing on the tradition of Chaozhou Jing Wu Tao to all who were willing to try it. Each time I made the dish, it brought back memories of that first exhilarating moment when I laid eyes on the recipe, a reminder of the joy and passion that cooking brought into my life.

And as I sat down to enjoy another bowl of this exquisite dish, surrounded by loved ones and laughter, I couldn't help but feel grateful for the journey that had led me to this moment. Cooking had always been more than just a hobby for me - it was a way to connect with others, to share stories and experiences, and to create lasting memories that would be cherished for years to come. And with each new recipe I tried, each new flavor I discovered, I was reminded of the endless possibilities that awaited me in the kitchen, and the endless joy that cooking would continue to bring into my life.


| Fish Recipes | Ginger Recipes | Green Onion Recipes | Hong Kong Appetizers | Hong Kong Meat Dishes | Hong Kong Recipes | Pork Recipes | Red Bell Pepper Recipes |

Recipes with the same ingredients