Dong sour fish

Dong sour fish

　　In Longsheng, the Zhuang and Dong ethnic groups enjoy pickling sour fish. “The Dong cannot live without sour flavors” and the making of oil tea can be said to symbolize Dong culinary culture. These traditions reflect the Dong people’s creativity and joy in life.

　　Every year during the rice planting season, after transplanting the seedlings, some fish fry are released into the rice paddies. Before the rice is about to mature, the water is drained to catch the fish. During this time of year, some of the fresh fish are used to make what is called sour fish. The housewives get straight to work, splitting open the fish belly, removing the entrails, and washing away the blood with clean water. With the fish’s muscles and tail still twitching, they flatten the fish and layer them belly-down into earthenware jars, which are then placed inside a clay crock. A layer of fish is added, followed by a layer of seasoning made from roasted barley flour, salt, Sichuan peppercorns, and distilled liquor. This process continues until the jar is full. The jar is then sealed and stored in a cool place. After half a month, it can be opened for consumption—whether eaten raw or cooked, the flavor is refreshingly sour and delicious, greatly stimulating the appetite. It suits all seasons.

　　This pickled sour fish can be eaten raw, stir-fried, or cooked with chili to make a sour and spicy soup. The taste is tender, refreshing, and incredibly appetizing. After pickling, even the fish bones become soft and edible, offering an especially delicious flavor.