Pufferfish farmed in Hai'an. [Photo/WeChat account: ntwgx6]

For centuries, the pufferfish has held a cherished place in the culinary traditions of China's Jiangnan region. Today, this prized fish has become a signature gastronomic attraction in Hai'an, a county-level city of Nantong, drawing food enthusiasts from across the country.

Often hailed as the "king of fish" for its tender, boneless flesh and delicate sweetness, the pufferfish has long been associated with spring, the traditional season for enjoying its flavor. However, Hai'an has broken with convention by developing standardized, non-toxic aquaculture, making the delicacy available year-round.

Each season offers a distinct experience: spring brings tender, light and nourishing texture that delights the palate; summer offers leaner meat; autumn provides richer, more succulent fillets; and winter delivers collagen-rich soups that warm and fortify the body.

Braised pufferfish. [Photo/WeChat account: ntwgx6]

Local chefs have preserved two time-honored cooking methods — the creamy white stew and the braised style, each showcasing the fish's natural umami while catering to different palates.

The white stew is a study in refined simplicity. Fresh liver is gently rendered over low heat to extract natural oils, then simmered with water to create a silky, milk-like broth that captures the fish's pure essence. Rich in easily absorbed animal protein and collagen, it is light, low in fat and suitable for diners of all ages.

The braised version offers a heartier flavor profile. The fish is pan-seared with scallions, ginger and garlic, then deglazed with wine and slowly cooked with a touch of rock sugar and soy sauce. The resulting glossy, savory-sweet glaze clings to each piece, appealing to those who prefer bolder tastes.

Beyond these classics, creative interpretations have flourished. Pufferfish mousse, pufferfish meatballs, and pufferfish dumplings are among the innovative offerings gaining popularity. For adventurous diners, a Chinese-style sashimi, sliced paper-thin and arranged like translucent jade, presents a unique way to savor the fish.