Fried Grasshoppers

Fried Grasshoppers

　　Grasshoppers are pests that damage crops, but in Mojiang, when they come to feast on the fields, locals catch and pickle them for food—turning a pest into a delicacy. This unique practice has made pickled grasshoppers a distinctive local snack in Mojiang. The preparation method is as follows: every autumn, after the harvest in the rice paddies, people head into the fields to catch the grasshoppers. They clip off the wings and small legs, remove the internal organs, rinse them in water, and dry them. Then, they are stir-fried in a pot over low heat until golden brown, removed from the heat, and allowed to cool. Next, they are mixed with salt, ginger, garlic, chili, Sichuan peppercorn, star anise, brown sugar, and liquor, then packed into a pickling jar. After ten to fifteen days, they are ready to eat. They can be enjoyed straight from the jar, maintaining a tangy and flavorful taste. This dish is a local specialty used to entertain guests and is also a famous gift for friends and relatives from afar. (Simao)