Chinese fish recipes

7 Chinese fish recipes, each written for this site and each saying what its method turns on.

Cantonese Seafood Soup, sourced from China. A clear thickened soup where every piece of seafood goes in after the heat is off and cooks in the residual heat alone. Fish, Shellfish, Egg.
Sichuan Boiled Fish, sourced from China. Fish slices poached in a thin broth, with hot oil poured over chillies at the table. Fish, Egg.
Sichuan Fish Soup, sourced from China. A sour fish soup that takes its sourness from pickled greens rather than vinegar. Fish.
Sichuan Fish with Tofu, sourced from China. Fish and tofu braised together in a thickened sauce and served in the pan. Fish, Tofu.
Steamed Fish, sourced from China. A whole fish steamed eight minutes, its liquid thrown away and replaced. Fish.
Stuffed Tofu, sourced from China. Blocks of tofu hollowed and packed with a springy fish paste, fried on the cut face only and then braised. Pork, Fish, Egg, Tofu.
Yusheng, sourced from China. A raw fish salad built in layers and then tossed at the table, where everything is shredded to the same size and dressed at the last moment. Fish.

Or widen it