Feng Wei Jiao Fish Maw Dried Phoenix Tail Fish Gelatin 500g 60 Head Soup and Dessert Grade
Price range: $7.28 through $28.74
Description
Feng Wei Jiao (凤尾胶), also called red fish maw, is a premium dried fish swim bladder prized in Chinese culinary tradition. This 500g pack of 60-head grade pieces is naturally low in odor and suited for slow-simmered soups, milk puddings, and stewed desserts. Traditionally valued as a nourishing tonic food, it is commonly prepared for family meals and postpartum-style nourishment. Store refrigerated and use in cooking.
Key Selling Points
- Premium Feng Wei Jiao dried fish maw in 60-head grade for even texture
- 500g value pack suited for regular home cooking
- Naturally low fishy odor, ideal for delicate soups and desserts
- Traditionally used as a nourishing tonic food in Chinese cuisine
- Versatile for fish maw soup, stewed milk, and milk pudding recipes
Quality & Sensory
Pieces typically show a pale golden to reddish tone with a firm, dry, slightly translucent body. When soaked and simmered, fish maw becomes soft, gelatinous, and smooth with a mild, clean taste and little to no fishy aroma.
Technical Specifications
| Product Type | Dried fish maw |
|---|---|
| Chinese Name | 凤尾胶 |
| Pinyin | Feng Wei Jiao |
| Grade | 60 head |
| Net Weight | 500 g |
| Origin | Guangdong, China |
Usage Scenarios
- Slow-simmered fish maw soup with chicken or pork bones
- Stewed fish maw with milk as a dessert
- Homemade fish maw milk pudding or jelly
- Added to nourishing congee or herbal broths
Traditional Uses
In Chinese food tradition, fish maw is a classic nourishing ingredient often served to new mothers and elders during recovery or festive seasons. It is typically soaked until soft, then simmered in chicken soups, added to stewed milk desserts, or cooked with goji berries and red dates. Its neutral flavor makes it a popular base for both savory broths and sweet tonics.
FAQ Q&A
Q: What is Feng Wei Jiao fish maw?
A: It is a dried fish swim bladder, a traditional Chinese nourishing food. The 60-head grade indicates the number of pieces per unit weight, reflecting size and texture.
Q: What is it traditionally valued for?
A: Fish maw has long been used in Chinese cuisine as a tonic food for nourishment, often prepared in soups and desserts for family meals and postpartum-style diets.
Q: How do I prepare it?
A: Soak the pieces until soft, then simmer in soup, stew with milk, or cook into pudding. Refrigerate when not in use.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
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