Live Fish Cooked in Flowing Water

Live Fish Cooked in Flowing Water

　　Live Fish Cooked in Flowing Water, as the name suggests, refers to cooking live fish in flowing, fresh water. The Bai people of Dali emphasize using fresh water and live fish when preparing fish dishes. This method of cooking fish was traditionally popular on fishing boats or in villages along Erhai Lake. To prepare Live Fish Cooked in Flowing Water: once the oil in the wok is hot, pour in flowing water (such as Erhai Lake water, river water, or well water), and wait until the oil and water come to a boil. Then add cleaned live fish (with gills, scales, and internal organs removed), followed by slices of sour papaya, chili powder, salt, tofu, scallions, and ginger slices. First, bring it to a rapid boil over high heat, then simmer gently over low heat. Once cooked, serve it in a large bowl. Thanks to its preparation method, which preserves the fish’s original flavor, the dish features tender, delicate fish meat, a richly flavored and spicy broth, and is highly nutritious—making it a beloved delicacy used by the Bai people to entertain guests. In recent years, with the development of tourism, this dish, once only available on fishing boats or in lakeside villages, has been introduced to restaurants and eateries at scenic spots. Visitors to famous sites and villages such as Xizhou, Zhoucheng, Butterfly Spring, and Erhai Lake Park in Dali can all enjoy this delicious “Live Fish Cooked in Flowing Water” with its fragrant broth and fresh fish. (Dali)