Brown Stone Fresh Fish Soup

Brown Stone Fresh Fish Soup

　　The Blang people are an ancient indigenous ethnic group with a long history in Lincang. Using only simple ingredients and utensils, they can create delicious dishes. Over the long course of history, they have developed their own unique culinary culture. Brown Stone Fresh Fish Soup can be considered a crystallization of the wisdom of the ancient Blang people, passed down through the ages, and is a signature dish of the Blang people.

　　In ancient times, the Blang people had no bowls or chopsticks. They made use of local materials, using banana leaves as containers for rice and dishes, and ate with their hands. When working in the fields without stoves or pots, the clever Blang people found ways to cook. Brown Stone Fresh Fish Soup is a living example of this. Although they no longer eat with their hands, the soup has been passed down and has become a unique delicacy of the Blang people.

　　Brown Stone Fresh Fish Soup is simple to make. When Blang fishermen or hunters catch live fish in the wild, they dig a pit in the sand, line it with several layers of banana leaves to replace a metal pot, then fill it with water and fresh fish. They heat stones from the river over a fire until they are red-hot, then place them into the banana leaf container with the water and fish. This creates a boiling effect through hot stone cooking. Only a bit of salt carried along is added, with no other seasonings. The fresh fish soup is thus prepared. Though no pots or oil are used, the flavor is deliciously refreshing and unforgettable.

　　Brown Stone Fresh Fish Soup is a dish the Blang people can prepare even without rice. The dry aroma of the heated stones blends with the freshness of the fish, resulting in tender, smooth fish and a clear, richly fragrant, sweet and savory broth. It offers a uniquely distinctive taste and showcases the flavors of the ethnic group.