Eight-Treasure Giant Salamander

Eight-Treasure Giant Salamander

　　Freshwater fish from rivers, lakes, and ponds, as well as saltwater fish from the vast oceans, have long been familiar and beloved by people. From Mencius’s “I want fish” to Fan Zhongyan’s “but I love the beauty of perch,” countless poets and scholars have praised fish. But after tasting Guizhou’s famous dish, Eight-Treasure Giant Salamander, you will surely feel that “when you reach the summit, all other peaks seem small.”

The giant salamander, scientifically known as Andrias davidianus, is an amphibious animal that lives in the mountain streams of deep valleys. Because it can emit a “waa-waa” sound similar to that of a baby, it is called the giant salamander; in Guiyang, it is also commonly referred to as “dogfish.” Guizhou has many deep mountain valleys, which are very suitable for the growth and reproduction of the giant salamander, making it abundant in this region. It is produced in various areas such as Qiandongnan, Qiannan, and Tongren in Guizhou, especially around Xiashi in Kaili, where it is most plentiful and plump, weighing up to forty or fifty pounds. The famous Guizhou dish, Eight-Treasure Giant Salamander, has a long history. More than a hundred years ago, Wang Renzhai from Guiyang often prepared the giant salamander with a variety of ingredients. Over time, his techniques became highly refined and he gained quite a reputation; people at the time called him “Wang Dogfish.” Cooking Eight-Treasure Giant Salamander generally involves several main steps: slaughtering, arranging on a plate, and steaming until cooked. There are several methods for slaughtering the giant salamander, including slicing, butchering, and blanching, among which the blanching method is the most unique: the giant salamander is placed in a wooden barrel, boiling water is poured over it, and the lid is quickly closed, causing it to struggle continuously inside the barrel, sloughing off its slimy coating and dying in the process. Then it is gutted and cleaned for later use. This method not only removes all the mucus but also keeps the blood inside the fish, resulting in even more delicious meat. The slaughtered fish is cut into chunks and stir-fried in oil along with eight types of ingredients (called the “Eight Treasures”) — including ham, sliced chicken, dried shrimp, bamboo shoots, mushrooms, tea shoots, garlic, and scallops — and then arranged on a porcelain plate. Broth is added, and the dish is steamed in a basket until fully cooked. When taken out of the steamer, pepper is sprinkled on top and sesame oil is drizzled over it, creating the world-renowned Eight-Treasure Giant Salamander. This dish is exquisite — the broth is clear, pure as mountain spring water; the “Eight Treasures” are arranged in the shape of flower petals, a delight to the eye. The dish is fragrant — rich, delicate, and indescribably aromatic. As soon as the steamer is opened, the aroma wafts out, and when one guest tastes it, the fragrance fills the whole room. The dish is fresh — the fish itself, the ingredients, and the broth are all incredibly fresh, especially because the inherent freshness of the giant salamander enhances the flavors of all the other components. The dish is tender — soft as tofu yet firmer, tender as egg custard yet superior. The dish is also rich in nutrition, containing fats, proteins, minerals, vitamins, and carbohydrates. Magnificent is the Eight-Treasure Giant Salamander. This dish seems as though it should only exist in heaven — how rare it is to taste it on earth. However, the giant salamander is now a Class I protected animal in China and should be vigorously protected. Scientific research on the artificial breeding of the giant salamander has been ongoing for many years, and it is hoped that complete success will be achieved soon. Once that happens, these precious animals can be sustainably used, and such fine dishes may become widely available. (Anshun)