Frozen White Tofu Fish

Frozen White Tofu Fish

　　In winter, on the dining tables or in restaurants of the Bai people in areas such as Dali and Dengchuan, one can often find a beloved local frozen delicacy known as Frozen White Tofu Fish. It is one of the distinctive premium dishes the Bai people serve to guests. Frozen White Tofu Fish is made with yellow-scaled carp or crucian carp — specialties of Erhai Lake — and white tofu. The preparation method is as follows: first, the fish is gutted, descaled, and cleaned, then placed in a pot of boiling water with a few drops of sesame oil. An appropriate amount of salt, chili powder, prickly ash, flour, and soy sauce is added for seasoning and the mixture is cooked. Once the fish is cooked, small cubes of white tofu are added to the pot and boiled together briefly. Then, the fish and tofu soup are scooped into a basin or bowl and placed in a well-ventilated cupboard to freeze naturally. It is ready to eat the next day. This Frozen White Tofu Fish has a reddish, semi-transparent appearance, with a fragrant, cool, and uniquely delicious taste. (Dali)