Fish Wrapped with Leeks (Shui Minority Style)

Fish Wrapped with Leeks (Shui Minority Style)

　　This is the most important ancestral offering dish of the Shui ethnic group. Though originally a vegetarian dish, it has now evolved into a festive cuisine served during all holidays. The preparation involves selecting a carp or grass carp weighing over half a kilogram, cutting it open along the back, removing the innards, and cleaning it thoroughly. The fish is then sprinkled with good-quality liquor and seasoned with scallions, ginger, garlic, salt, and fermented chili. Cleaned leeks (or Chinese mustard greens) are stuffed inside the fish’s belly, which is then tied up with rice straw and placed in a large pot to stew—or alternatively steamed in a bamboo steamer—for 10–12 hours. The result is crispy fish bones, tender and richly flavored meat that is soft yet not mushy, with a deep and mellow taste. In summer, it can be left outside for 3–5 days without spoiling.