Rongshui Rice Flower Fish

Rongshui Rice Flower Fish

　　Rice Flower Fish get their name from feeding on rice flowers. The fry are raised by the Miao people in clear springs using ancient methods before being released into various terraced fields. These fish are never fed any artificial feed; instead, they consume natural aquatic insects and pests that grow on the rice seedlings, with rice flowers as their staple food. Every June and July, when the rice flowers are in full bloom, the glutinous rice blossoms drift into the field water with the breeze, and the Rice Flower Fish eagerly feast on them. As the flowers wither and turn into grains, the fish in the fields grow plump and delicious. By the time the glutinous rice turns golden and emits a rich fragrance, the Rice Flower Fish are at their most flavorful. During this time, Miao villagers from the mountains bring rice shears and baskets of sticky rice to harvest the grain, while also gathering with family and friends for a picnic, grilling the Rice Flower Fish, and enjoying an outdoor feast together.

　　Preparation Process

　　All you need to do is chop a large pile of firewood from the mountain and toss it all into the fire. The roaring flames crackle loudly, creating a spectacular scene. The blazing bonfire reflects off the smiling faces of everyone around. There’s also a technique to securing the Rice Flower Fish on the charcoal for grilling. Elders cut foot-thumb-sized wooden sticks and bamboo poles from the mountain, split the front half of the bamboo poles with a knife, then clamp live fish inside, tie them tightly with string, and place them over the fire to grill alive. The Rice Flower Fish must be grilled whole and alive. When the fish turn golden brown, they emit a faint, fragrant aroma — that’s how you know they’re done. While grilling the fish, some white pebbles are placed in the fire pit to heat up, which serves a purpose. Once the fish are grilled, some wild vegetables are roasted dry in the fire, mixed with dried chili peppers, then ground into powder and placed in a bamboo tube along with the chilies. Add some clear spring water, and when the white pebbles in the fire pit are hot, place them one by one into the bamboo tube. You’ll hear steam hissing out with a “gurgling” sound — the wild seasoning is now ready. It’s time for the picnic. Everyone gathers in small groups, holding sticky rice in one hand and Rice Flower Fish dipped in the wild seasoning in the other, ready to eat. The bamboo tube gives off the fragrant aroma of bamboo, making the drink especially flavorful and refreshingly aromatic.