Tile-Fish

Tile-Fish

　　Recently, the Three Kingdoms-era dish "Tile-Fish" has been rediscovered and brought back to the dining tables of the public. Historical records indicate that "Tile-Fish" was invented by the renowned Three Kingdoms general Zhang Fei during his time stationed in Langzhong. With a history of over a thousand years in northern Sichuan’s Langzhong region, the dish had nearly been lost to time. In the first year of the Zhangwu era (221 AD), Zhang Fei served as the Governor of Ba Commandery and was stationed in Langzhong. He mobilized his soldiers to “pile stones to make stoves, use tiles as cauldrons, and burn thatch for fuel to grill fish,” and to “cook raw food into something edible by roasting it over flames.” Thanks to its natural and unique cooking method, "Tile-Fish" is delicious without being fishy or greasy, with tender meat, and can be enjoyed either hot or cold—making it a favorite among both soldiers and civilians. According to the chef who rediscovered and reconstructed this dish, the cooking method of "Tile-Fish" is quite special. First, fresh crucian carp is seasoned with a variety of spices and herbs, then placed on specially made tiles and slow-cooked over a low flame for two hours. This process ensures that the fish loses its raw smell while gaining a natural fragrance, resulting in an exceptionally tasty dish.