State City Fermented Fish

State City Fermented Fish

　　Fermented fish is a traditional and renowned delicacy of Dongping. Dating back to the Qing Dynasty, it was sold in major market towns across the region and hailed as a fine food. After the founding of the People’s Republic of China, its reputation grew even stronger. Particularly in State City, the Nie and Xie families have passed down their skills through generations, earning long-standing fame for their craftsmanship. The fermented fish they produce features intact fish bodies with both flesh and bones edible, offering delicious taste and a fragrant yet non-greasy flavor, and is hailed as a unique specialty of Dongping. The fish used in making fermented fish are mostly crucian carp, catfish, and black carp. Their gills and scales are retained while the internal organs are removed. After cleaning, the fish are placed in a pot with their heads and tails crossed and arranged in layers (larger fish at the bottom). An appropriate amount of spices, brown sugar, salt, broth, and warm water are added. The mixture is then slow-cooked overnight over a wood fire, and is ready to eat the next day.