Lancang Lahu Stewed Fish in Hot Ash

Last updated 2026-11-12 — Stewed fish in hot ash is a unique dish beloved by ethnic minority communities in the Simao region, particularly favored by the Lahu people. This delicacy is cooked not in pots or pans, yet surpasses those methods in flavor. The preparation involves gutting and cleaning the freshly caught fish, then drying it. Scallions, ginger, cilantro, garlic, and chili peppers are mixed with salt, MSG, and a small amount of lard, stuffed inside the fish, and then wrapped in tender banana leaves. The package is buried in a pile of hot ashes and stewed for about half an hour before being taken out to eat. The resulting flavor is rich and delicious, exuding an enticingly strong aroma. It is considered a prized dish in ethnic banquet feasts.