Braised catfish is a well-known dish in Shanghai, and Baoshan braised catfish is the most famous of all.

Huang Caigen, known as "Master of Catfish", summarized his 56 years of experience of cooking braised catfish into a few words: twice with flared-up fire and stew for 30 minutes. Baoshan Braised Catfish uses wild catfish from the Yangtze River Estuary. The cooking time is more than half an hour. Except for twice with high heat for two or three minutes each time, it is braised with slow fire for the rest process. Follow this technique and the fish will remain intact in shape and the meat will be crispy and tender, and the fish belly will be starchy from the sauce naturally.

The current Baoshan braised catfish cooking has inherited the legacy of the famous Hexing Restaurant in the Old Wusong Street, boasting a great influence today.