Miao King Fish

Miao King Fish

　　Miao King Fish is a renowned traditional Miao ethnic dish, famous both within and beyond Guizhou Province. Legend has it that in ancient times, a prominent tribal leader of the Miao people was particularly fond of this delicacy, hence it came to be known as Miao King Fish. It is also commonly referred to as Spicy Fish. The typical preparation involves using one or two vegetables such as Chinese cabbage, mustard greens, bamboo shoots, or blood beans and placing them in sour soup with clear water. A fresh carp, with its gallbladder and internal organs removed, is then placed in the vegetable pot and cooked until done. The fish is taken out and placed on a serving plate or in a large bowl, where the bones and spines are removed and the flesh is gently mashed. It is then mixed with mashed green chili peppers roasted over charcoal (or dried crushed chili powder as a substitute), along with an appropriate amount of salt, chopped scallions, mashed garlic, Sichuan peppercorns, and Houttuynia cordata or other seasonings, resulting in the finished Miao King Fish. This is considered a premium dish used by the Miao people to entertain close relatives, honored guests, and distinguished visitors. Many guests from afar, especially international visitors, who have tasted Miao King Fish in Leishan often remark with deep emotion: “Visiting Leishan without trying Miao King Fish is like going to Beijing and missing Peking duck—truly a lifelong regret!”