Clay Pot Fish from Xiaguan

Clay Pot Fish from Xiaguan

　　The Bai people value "freshness" in fish. The renowned "Clay Pot Fish from Xiaguan," famous throughout the province, is a signature Bai dish made primarily with archerfish or carp caught in Erhai Lake, along with dozens of other ingredients, and cooked in a clay pot that is a specialty of Xiangyun County. Cooking the clay pot fish emphasizes freshness. Restaurants in Xiaguan that serve this dish all display a stone water tank in their dining area where live fish are kept for customers to choose from before cooking. The live fish are descaled, gutted, and cleaned, then wiped dry with a towel. A bit of refined salt is rubbed onto the fish’s belly, which is then left to marinate for over ten minutes before being placed into a clay pot filled with premium broth and cooked. Next, a variety of prepared ingredients and seasonings—such as rehydrated squid slices, sea cucumber, tendon, dried shrimp, mushrooms, magnolia slices, tender chicken slices, ham slices, fresh tofu slices, Chinese cabbage hearts, and red carrots—are added one after another. The whole pot is then served at the table. Thanks to the diverse ingredients and the excellent heat retention of the clay pot, the fish broth stays bubbling hot, filling the air with an irresistible aroma that stimulates the appetite. Eaten hot, the soup is rich and savory, the meat tender and juicy, the flavors delightful, and the dish is not only nutritious but also a feast for the eyes, nose, and palate.