Fire-Hearth Fish

Fire-Hearth Fish

　　Fire-Hearth Fish is a dish that excels in color, aroma, and taste. It feels smooth to the touch, looks golden yellow, and tastes wonderfully fragrant—visually appealing and delicious to eat. The preparation of Fire-Hearth Fish is meticulous, with complex procedures and strict ingredient selection. The fish must be live specimens caught in clear mountain streams, neither too big nor too small, ideally sixteen fish weighing exactly one jin (500 grams). They cannot be kept overnight, but must be gutted immediately after catching. Once cleaned, they are coated with fine salt and seasonings, then left to air-dry in a cool place. Afterwards, aromatic oil infused with prized seasonings such as Sichuan peppercorns and cinnamon is applied to both sides of the fish. The fish are then placed in a bamboo rice sieve and set above an iron pot filled with freshly harvested rice grains. The pot is heated fiercely from the bottom until the rice grains burn away. The result is fragrant, mouthwatering Fire-Hearth Fish ready to be served.