Pickled sour fish

Pickled sour fish

　　Pickled sour fish is a traditional delicacy served to guests by the Mosuo and Pumi ethnic groups in Ninglang. When locals catch fresh fish around half a jin (250 grams) in size from Lugu Lake, they first keep them alive in wooden basins. After bringing them home, they gut the fish, clean off the blood, and flatten the flesh. The fish are then layered belly-down in a clay jar, with each layer sprinkled with roasted barley flour, salt, Sichuan peppercorns, five-spice powder, and other seasonings. Once the jar is full, the opening is sealed and the jar is placed in a cool, shaded place. After about two weeks, the fish are ready to eat. This pickled sour fish can be eaten raw, stir-fried, or cooked into a spicy and sour soup with chili peppers. It has a tender and refreshing taste that stimulates the appetite. Among these, some are known as schizothoracin, named for the split scales along their ventral and anal fins. They have plenty of flesh and few bones, and their flavor is particularly delicious. Schizothoracin are primitive members of the subfamily Schizothoracinae, which evolved over time as the Qinghai-Tibet Plateau rose and their living environment changed. They are now classified as a second-class nationally protected aquatic animal.  (Lijiang)