Bai-style sour and spicy fish

Bai-style sour and spicy fish

　　Erhai Lake in Dali, known as the "Pearl of the Plateau," boasts not only stunning scenery but also abundant fish species. The Bai people have long enjoyed eating fish and have developed unique culinary techniques for preparing it. Sour and spicy fish is one of their signature dishes. The way to make it is as follows: clean the live fish by removing its gills and internal organs. Once the oil in the wok is hot, place the fish in the pot, add water, along with chopped scallions, ginger, dried chili powder, salt, and a splash of vinegar. Then add tender tofu, bring to a boil over high heat, and then simmer over low heat. The distinctive feature of sour and spicy fish is its strong seasoning—the broth is rich, salty, tangy, and spicy, yet completely free of any fishy taste, leaving a lingering sweet aftertaste. It is a beloved delicacy served to guests by the Bai people. (Dali)