Dongxiang Preserved Fish

Last updated 2026-11-13 — Origin: Yuping, Guizhou, China. Production method: Fresh fish is salt-cured, then mixed with a brine-soaked glutinous rice paste to create a curing mixture, which is either stuffed inside the fish belly or smeared over the fish’s surface. It is then sealed in a container for 100 days to become an exquisite delicacy. Whether eaten raw, pan-fried, stir-fried, or boiled, it boasts a rich, refreshing aroma, tender and juicy texture, and an incredibly delicious flavor. …