Three Dishes

Three Dishes

　　Jiangchuan boasts picturesque mountains and clear waters, abundant resources, and a uniquely favorable natural environment. Xingyun Lake and Fuxian Lake are like two pearls embedded in the embrace of rolling hills, while Lijiashan resembles a massive “ancient tomb” that guards the secrets of the ancient Dian culture. Jieyushi acts like an invisible celestial net, mysteriously separating the fish and shrimp of the two lakes. Drawing on the spiritual energy of these landscapes and earth veins, the people of Jiangchuan are hardworking and intelligent, with rich cultural heritage and a long-standing tradition of folk culinary culture.

　　The “Three Dishes” refer to three distinct ways of preparing fish, lamb, and chicken. The fish dish is primarily sour and spicy, resulting in a tangy and appetizing sour-spicy fish; the “lamb” is served as a clear broth with a dipping sauce. The unique blend of ingredients in the dipping sauce offers a burst of freshness, spiciness, and numbness, greatly stimulating the appetite; the chicken is stewed plainly after being prepared with several premium medicinal herbs. The flavors of bitterness, coolness, and sweetness blend organically, leaving a lasting aftertaste.

　　The “Three Dishes” adhere to strict standards in ingredient selection: the lamb used weighs over 40 kilograms and comes from black goats, the chicken is locally raised in Jiangchuan, and the fish are native to the area. The “Three Dishes” incorporate the essence of various traditional folk cooking methods for chicken, lamb, and fish. All primary ingredients are sourced locally, and each dish is meticulously prepared using a variety of seasonings. With its unique recipe, the dishes boast vibrant colors and irresistible flavors, making them truly delightful to eat.