Xizhou Fish

Xizhou Fish

　　Xizhou, a Bai ethnic village by the shores of Erhai Lake, is a place of stunning scenery. The local Bai people prepare "Xizhou Fish," which boasts an exceptionally delicious taste and a strong rustic flavor. Xizhou Fish is made using yellow-shell fish from Erhai Lake. This fish resembles carp—small-headed, fine-scaled, meaty, with few bones, and tender. The yellow-shell fish is scaled, gutted, cleaned, and cut into chunks. These pieces are placed in a bowl, marinated with dark soy sauce, ground cumin, ground star anise, salt, and rice wine for half an hour. Then, a clay pot is placed over high heat, hot lard is added, and yellow garlic cloves are fried until golden. Spring onion segments and ginger slices are added to the pot, followed by stir-frying lean and fat ham slices and soaked shiitake mushrooms. Broth is poured in, and the fish chunks are cooked for twenty minutes. Finally, MSG and chili oil are added before serving. This dish features rich umami from the fish, aromatic and spicy flavors, and a refreshing, lingering aftertaste.