Description

Sourced from freshwater farms near the Pearl River Delta, Hong Kong Eel is a staple in dim sum parlors, hotpot houses, and luxury banquets. It’s typically cut into sections, simmered in dark soy, star anise, and sugar for that glossy, sweet-savory finish.

Unlike Western-style eels, this one has a more rounded body and smoother skin, making it ideal for kabayaki (grilled eel) and clay pot preparations.

The flesh is rich in vitamin A, E, and omega-3 fatty acids, making it popular among older generations for its nourishing properties.

Whether served on rice or as a standalone main, Hong Kong Eel commands attention with every shimmering bite.