Dali Clay Pot Fish

Dali Clay Pot Fish

　　Dali Clay Pot Fish is one of the famous dishes of Dali. It uses high-quality clay pots produced in Xiangyun, layered with over ten kinds of fresh and cured ingredients such as magnolia slices, dried mushrooms, ham slices, fresh meat slices, and tender chicken slices. A freshly caught fish from Erhai Lake is gutted, cleaned, lightly salted, and marinated for over ten minutes before being simmered over charcoal with broth. It is then further accompanied by a few slices of tofu, carrots, and cabbage hearts. When served, it is presented on a plate with vibrant reds and greens, exuding an inviting aroma.

　　The origin of this famous dish is said to come from an anecdote: Long ago, there was a restaurant in Dali called “Shanhai Tavern,” which enjoyed brisk business. Among the staff was a poor waiter named Zhang Xiaosan, who every day would take the leftovers from wealthy diners, pack them in a clay pot, and bring them home to cook for his family. One day, a wealthy merchant hosted a grand banquet at the tavern, leaving behind dishes such as sea cucumber, tendon, squid, ham, dried mushrooms, and magnolia slices. Zhang Xiaosan scooped them all up, dumping them into a clay pot to take home. By coincidence, his family had just caught a fish from Erhai Lake, so he cleaned it and cooked it together with the leftovers in the clay pot. The whole family found the resulting dish exceptionally delicious. Inspired, Zhang Xiaosan opened his own restaurant specializing in clay pot fish, which soon became famous—thus establishing clay pot fish as a beloved dish of the Bai people in Dali. Of course, the clay pot fish you enjoy today in Kunming or Dali is made with live fish freshly caught from stone tanks or glass pools. The wide array of ingredients—including tender chicken slices, fresh meat slices, ham slices, magnolia slices, kidney slices, liver slices, sea cucumber, squid, tendon, various mushrooms, tofu, carrots, cabbage hearts, and egg dumplings—are all freshly prepared, not leftovers. This ensures the defining quality of clay pot fish: freshness. Thanks to the heat-retaining properties of the clay pot, when served, the broth remains bubbling and fragrant, truly bringing the lively atmosphere of the March Street Festival and Mountain-Worshipping Spirit to your dining table.

　　The Bai people have unique methods of preparing and cooking fish. Among the many ways, the most distinctive is clay pot fish. Clay pot fish embodies the essence of Bai-style fish cuisine, served hot and paired with foods like tofu, offering a delicious taste that makes it a favored dish for hosting guests in Dali. The cooking method involves cleaning a yellow-shell carp caught from Erhai Lake, wiping it dry with a towel, rubbing its belly with salt, and marinating it for over ten minutes before gently stewing it in a specially made Dali clay pot. Then, over ten ingredients and seasonings—including soaked tofu, ham, meatballs, magnolia slices, and pig’s tendon—are added, and the pot is slow-cooked over a charcoal stove.

　　Dali Clay Pot Fish offers a perfect combination of color, aroma, taste, and presentation, and is highly nutritious. It is hailed as a “complete tonic meal,” and visitors to Dali consider tasting it one of the greatest joys of their trip.