Sword-Yard Loach in Tofu

Sword-Yard Loach in Tofu

　　"Loach in Tofu" is a famous dish in Sword-Yard. Loaches can be caught in the ditches, ponds, rice paddies, seedling fields, and marshes around the villages of Sword-Yard, making it an abundant area for loaches. The easiest season to catch them is around the autumn equinox according to the lunar calendar. During this time, rainfall gradually decreases, sunny days increase, and the rice is about to mature and turn yellow. Water needs to be gradually drained from the rice paddies. By simply placing a bamboo fishing tool, called "gei" in the Bai language, at the water outlets of rice paddies, ditches, and ponds, loaches will one by one fall into the "gei." The loaches caught at this time are large and tender, known as "grain-flower loaches," and the fish caught during this period are called "grain-flower fish."

　　After catching the loaches, first place them in a basin of clean water mixed with flour, changing the water and flour several times to allow the loaches to expel any dirt from their bellies, then they are ready to be cooked. The method of cooking "Loach in Tofu" is bold and unique: first, fry pork skin until crispy, add water and bring it to a boil, then put in large chunks of tofu—the bigger the better. Next, add the cleaned live loaches into the boiling pot and immediately cover it with a lid. At this point, the loaches will struggle desperately, wriggling and jumping around, causing the lid to bang loudly. Since the inside of the tofu is cooler, the loaches will vigorously burrow into the tofu, breaking it apart. Some loaches will burrow into the tofu and stay there until fully cooked. Once you no longer hear the sound of the loaches moving, you can uncover the lid, add seasonings such as salt, garlic, ginger, Sichuan peppercorn, and chili, and cook for a few more minutes before serving. The loaches and tofu cooked this way are incredibly tender and delicious.

　　Source: Dali Prefecture Tourism Development Management Committee