Roasted Eel

Roasted Eel

　　Roasted eel is a traditional delicacy of the Buzu people, a branch of the Yi ethnic group in Honghe County. The dish is made by stir-frying pre-cooked eels, resulting in a spicy, dry, and aromatic flavor that is both savory and refreshing.

The Buzu people have an interesting way of catching eels. Right after the early rice harvest, when fields are turned and ridges are built, at night, fat and sturdy eels emerge from the soil and lie on the ground to rest. At this time, young Buzu men tie eel baskets around their waists, carry torches, and use bamboo tongs to catch eels. Some skilled eel catchers can catch seven or eight pounds in one night. Back home, the live eels are placed in the hearth’s mother-and-child fire, turning the lively eels into coiled shapes. The eels are then skewered on bamboo sticks, and during festivals or when guests visit, they become the top choice for meat dishes.