Three Delicacies of Erhai Lake Fish

Three Delicacies of Erhai Lake Fish

　　    Known as the “Pearl of the Highlands,” Dali’s Erhai Lake is the largest freshwater lake in China’s Hengduan Mountains, with an elevation of over 1,900 meters and an area of approximately 240 square kilometers. The graceful and charming Erhai Lake, nestled against the majestic and rugged Cangshan Mountain, features snow-capped peaks rising thousands of feet and vast expanses of azure water, creating a picturesque harmony that showcases the grand and magnificent scenery of the plateau.

　　The Cangshan-Erhai region enjoys a warm and humid climate, where “the weather often feels like early spring, with blooming flowers throughout all seasons.” The aquatic plants and animals in Erhai Lake thrive, making it rich in natural resources and a natural freshwater fish reservoir. There are over ten species of fish in Erhai, among which the Gongyu (a type of schizothoracin), famed for its tender flesh and delicious taste, is widely renowned and considered the king of fish—a specialty of Erhai. The Gongyu is silver in color, with a slender, bow-like body, hence its name. As early as the Tang Dynasty, the Gongyu was sent as a tribute to the capital Chang’an, earning it the title “Tribute Fish.” Legend has it that in the past, the Erhai Lake was abundant with Gongyu, and during peak seasons, local Bai fishermen would set up makeshift sheds by the shore to catch fish. Under the moonlight, the shimmering scales were so plentiful they could be caught by hand—giving rise to the tale of “catching fish while lying in bed.” The Bai people have made use of the abundant fish resources in Erhai, creating a variety of delicious fish dishes based on their own culinary traditions.

　　Bai cuisine emphasizes the “freshness” of fish. The renowned “Shaxi Clay Pot Fish,” famous throughout the province, is a signature Bai dish made primarily with Gongyu or carp caught from Erhai Lake, along with dozens of other ingredients, cooked in a locally produced clay pot from Xiangyun County. Preparing Clay Pot Fish requires the fish to be fresh. Restaurants in Shaxi that serve this dish usually keep live fish in stone tanks in their dining areas for customers to choose from before cooking. The live fish is descaled, gutted, and cleaned, then wiped dry with a towel. Its belly is rubbed with fine salt and marinated for about ten minutes before being placed in a clay pot filled with premium broth and simmered. Ingredients such as rehydrated squid slices, sea cucumber, tendon, dried shrimp, mushrooms, magnolia shoots, tender chicken slices, ham slices, fresh tofu slices, Chinese cabbage heart, and red carrots are added one by one, and the whole pot is served at the table. With a wide variety of ingredients and the clay pot’s excellent heat retention, the broth inside remains boiling, filling the air with an irresistible aroma. Eaten hot, the fish is tender, the soup is flavorful, and the dish is nutritious, with perfect harmony of color, aroma, and taste.

　　Xizhou, a Bai village by the shores of Erhai Lake, is a picturesque place where locals prepare “Xizhou Fish” with a uniquely rich and rustic flavor. This dish uses yellow-shell fish from Erhai. Resembling carp, the yellow-shell fish has a small head, fine scales, plenty of meat, few bones, and a tender texture. After descaling, gutting, and cutting into chunks, the fish is marinated in a bowl with dark soy sauce, fennel powder, star anise powder, salt, and rice wine for half an hour. The clay pot is then heated over high flame, with lard added and minced garlic fried until golden. Scallion segments and ginger slices are added, followed by stir-fried slices of lean and fat ham and rehydrated mushrooms. Premium broth is poured in, and the fish chunks are cooked for twenty minutes. Finally, MSG and chili oil are added before serving. This dish boasts a rich fish flavor, a spicy and tangy kick, and a delightful aftertaste.

　　A truly unique delicacy is the sea fish boiled in seawater, prepared by Bai fishermen. It’s an experience you can’t have unless you’re out on the lake, aboard a fishing boat. When taking a break from fishing, Bai fishermen anchor their boats in calm bays, set up charcoal stoves on deck, and place copper pots over them. They scoop up seawater, add a bit of salt, and cook the live Gongyu—cleaned and descaled but with the scales left on and the gills and innards removed. Meanwhile, in a large bowl, dried chili peppers roasted over a low fire are crushed into a fine powder, mixed with scallion greens, minced ginger, and some of the fish-boiling broth. A piece of salt is heated on the bottom of the pot until red-hot, then added to the chili mixture to create a spicy salt dip for the fish. This method preserves the original flavors of the fish, resulting in an exceptionally delicious meal—the fish is tender, juicy, and nutritious, with a savory, spicy, and aromatic taste that leaves a lasting impression. (Dali)