Marinated Fragrant Sour Fish

Marinated Fragrant Sour Fish

　　The Dong people have a particular fondness for marinated home-style dishes, among which marinated sour fish is considered a delicacy in "Dong cuisine." The marinating process for sour fish is divided into barrel fermentation and jar fermentation. Both methods are similar: fresh grass carp or carp are cleaned, split open, and gutted, then salted for three to four days to allow the salt to penetrate the entire fish. After salting, they are placed in a large wooden barrel. Each layer of fish is coated with glutinous rice or sweet rice wine lees, sprinkled with fried soybean powder, and seasoned with an appropriate amount of chili powder. This continues until the barrel is full, after which a bit of high-proof liquor is sprinkled on top. The barrel is then covered with broad leaves of the woolly parasol tree and pressed tightly with heavy stones to seal it off from air. It can only be eaten after one year.

　　　　Using this method, the Dong people can preserve the fish for decades without spoilage. The fish meat remains red and tender, with a deliciously sour and salty flavor and an enticing aroma. A barrel-fermented sour fish is often cured for three to five years, and some are even preserved for ten to twenty years. It is a delicacy reserved for honored guests or special occasions such as weddings and funerals. For jar fermentation, the rim of the jar can be filled with clean water, and the jar’s mouth is submerged in the water to create a seal, making it very convenient to access.

　　　　The Dong people have a strong preference for sour flavors, giving rise to the saying, "The Dong cannot live without sour food." In Dong villages, aside from sour fish, there are also sour pork, sour duck, sour shrimp, sour cucumbers, sour green beans, and other fermented dishes. The Dong pickle food all year round: in March when greens are ripe, it’s the season for pickling salted vegetables; in August when field fish are fat, it’s the season for pickling fish; during the Spring Festival, when pigs are slaughtered, some pork is also pickled; after the summer harvest, ducks and geese are slaughtered and also preserved.

　　　　The Dong people’s constant consumption of sour food has historical roots. In the past, the Dong regions had underdeveloped commodity economies. When pigs were slaughtered for the New Year and there was leftover meat that couldn’t be consumed right away, pickling was a way to preserve it for long-term storage and ready consumption. These ancient Dong pickling vessels are akin to the “refrigerators” of modern life.