Phoenix Sour Fish

Phoenix Sour Fish

　　People in Phoenix have a particular fondness for sour foods. This preference for sour flavors is a tradition that formed over time. Legend has it that because they have long lived deep in the mountains and high ridges—where roads are rugged and transportation is inconvenient—it was difficult to obtain fish, meat, vegetables, or even salt. To adapt to their daily needs, every Miao household set up a souring jar to make sour fish, sour meat, sour vegetables, and other similar preserved foods.

　　The Miao people often use carp to make sour fish. Carp are mostly raised in rice paddies. By the time of the autumn harvest, both rice and fish are reaped. Of the fish caught, aside from a small portion eaten fresh, most are made into sour fish for long-term consumption.

　　The method for making sour fish involves washing the fresh fish in clean water, gutting them, and placing them in a souring jar. A bit of chili powder, salt, along with ginger, garlic, and spices, are sprinkled over the fish. After three or four days, the fish are taken out, and a layer of glutinous rice is placed at the bottom of the jar. Depending on the amount of fish, the jar is then filled layer by layer. Each layer of fish is covered with a layer of glutinous rice flour or cornmeal, and each layer is pressed down firmly by hand. Once the jar is filled, another layer of mixed glutinous rice is pressed on top. The jar is then sealed tightly. These souring jars have a water groove around the mouth, where an appropriate amount of water is poured to seal out external air and prevent the sour fish inside from oxidizing and spoiling. The longer this method of making sour fish is allowed to ferment, the better the flavor becomes. After three or four months, the fish can be eaten raw or cooked, and it boasts excellent color, taste, and texture.