Dali Sour and Spicy Fish

Dali Sour and Spicy Fish

　　Fish come in two types: saltwater and freshwater. There are many delicious kinds of fish. But nowadays, freshwater fish that grow in unpolluted waters and are not fed with feed are quite rare. If you want to enjoy tasty, fragrant freshwater fish, head to Dali. There, you’ll find a traditional delicacy—Sour and Spicy Fish. Anyone who has been to Dali will remember it vividly.

　　In fact, the cooking method for Sour and Spicy Fish is very simple, and almost every household in Dali knows how to make it. The dish’s fame mainly comes from three key ingredients from Dali: crucian carp from Erhai Lake, local water, and white papaya. Only when these “three criteria” are absolutely authentic can the flavor of this dish be truly delightful.

　　When eating Sour and Spicy Fish, the first thing you taste is the sourness: the tang of white papaya, along with its unique fruity aroma, slight sweetness, and spiciness, gives the dish an endlessly lingering aftertaste. The second highlight is the spice from a mix of dried chili powder and fermented chili, which adds to the sourness. Cooking fresh fish in flowing water ensures an absolutely refreshing bite.

　　Nowadays, if you want to eat genuine Erhai Lake fish, you still have to go to the Golden Bay Hotel in Dali. Located right by the shores of Erhai Lake and surrounded by fishing villages, the hotel has easy access to fresh Erhai fish. Just visit the Golden Bay Hotel, and you’re guaranteed a treat for your taste buds with Dali’s famous Sour and Spicy Fish.