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In the Jiangnan region of China, swamp eels are a delicacy, usually cooked in stirfries or casseroles. The recipe usually calls for garlic, scallions, bamboo shoots, rice wine, sugar, starch, and soy sauce with prodigious amounts of vegetable oil. It is popular in the region from Shanghai to Nanjing. The Chinese name in pinyin of this dish is called chao shan hu. The name of the swamp eel is shan yu or 鳝鱼.