Small River Fish

Small River Fish

　　Small River Fish

　　Small River Fish, as the name implies, are among the scarce aquatic life in the famed Xiaotian River. They grow no longer than a finger and are known by various nicknames: “Mashiban,” “Huaban,” and “Xiaobianhua.” Rather than purchasing them from the market, the canteen chefs wait until sunset, after clearing the tables of plates and bowls, to grab a net, roll up their pants, and drive the nimble, leaping silvery shapes — all uniform in color — into their carefully laid trap.

　　And so, as the chefs leisurely and skillfully catch the fish with unhurried steps, they not only enjoy the fun of playing with the water and the fish but also earn the delighted praise and satisfied exclamations of their guests. After being cleaned, the small river fish are lightly salted and spread out to dry on bamboo sieves or mesh nets under the sun for several days. When guests arrive from afar, the chefs first heat some fragrant oil in an iron wok over low heat, lightly searing the fish for a moment until they turn a slight golden brown. Then, they chop red and green chilies into strips, adding minced garlic, chopped scallions, and ginger, turning up the heat before stir-frying briskly. Just as you wrinkle your nose, feeling a sneeze coming but holding it back, a unique, delicious, and visually appealing dish of small river fish is ready — the perfect accompaniment to drink and a sure way to work up an appetite. Everyone has rice at home, but with this dish, you might just find yourself pleasantly full for once.