Frozen Fish of the Miao People

Frozen Fish of the Miao People

　　A seasonal dish of the Miao people in winter. During the deep winter months, freshly caught carp, crucian carp, black carp, or other mixed fish from fields, ponds, or ditches are cleaned and prepared, then boiled in a pot of clear water. When they are about seven or eight-tenths cooked, ingredients such as white tofu, yam roots, frozen mushrooms, ginger, and night-blooming chrysanthemum roots (or flowers) are added one after another, and the mixture is simmered until the broth becomes thick and white. Then salt and Sichuan peppercorns are stirred in, and the soup is simmered briefly. The entire pot is then placed on a cold, shaded balcony. After a night, it solidifies into a single block, which is then cut into smaller pieces using a spatula or knife and served at the table. The taste is delicious and savory, and if a bit of spicy chili powder is sprinkled on top, the flavor becomes even more unique.