Nanmu Ferry Pig-Snout Fish

Nanmu Ferry Pig-Snout Fish

　　Nanmu Ferry Pig-Snout Fish

　　The pig-snout fish (scientific name: blackhead fish) gets its name from its round and plump mouth. The fish is small and short in body, deep black in color, with many small bones, but its flavor is sweet and delicious. The flesh is tender, soft, and melts in your mouth. It prefers to live in the tributaries of mountain rivers, dwelling at the bottom of rocky caves where it feeds on moss, algae, plant debris, and organic matter in the mud on the rocks. Because it is very difficult to survive once taken out of its living water environment, it can only be found and eaten near its place of origin, making it quite rare and precious.

　　Nanmu Ferry is one of the ancient ferry crossings along the thousand-mile Wu River. The river here is fast-flowing yet shallow, with well-preserved vegetation on both banks and almost no water pollution, making it an ideal habitat for the pig-snout fish. Locals have built fish restaurants along the Wu River, where you can slowly savor the pig-snout fish while enjoying the beautiful scenery of the river.

　　There are generally two ways to prepare the pig-snout fish in Nanmu Ferry: one is a clear broth, using the clear river water as the base, briefly cooking the fish, with only a little chopped green onion, ginger, and salt added to the soup. The fish is delicious, and the broth has a naturally sweet taste. The other is a local favorite—sour soup fish. Tomatoes and chilies are stir-fried until soft, then water is added. The fish is placed in the pot, followed by seasonings such as green onions, ginger, salt, pepper, and Sichuan peppercorns, and cooked briefly. Once served, the fish is tender and flavorful, while the soup is slightly sour, numbing, and spicy, stimulating the appetite and making it hard to stop eating.