Fake Fish

Fake Fish

　　The signature snack “Fake Fish” from Ningqiang County is said to have evolved from local vegetarian banquets as a fragrant cold dish. Ingredients include: tofu skin, soybean sprouts, tofu, and bamboo shoots; seasonings include: chopped scallions, minced ginger, cooking oil, salt, Sichuan peppercorn powder, pepper powder, and MSG. First, chop the soybean sprouts, tofu, and bamboo shoots roughly, then mix them with the chopped scallions and minced ginger, and add appropriate amounts of other seasonings to form the filling. Soften the tofu skin, cut it into ten-centimeter squares to use as wrappers, wrap the filling into fish-shaped dumplings about one centimeter thick, and steam them for ten minutes until done. Serve with your favorite condiments. Its shape slightly resembles a river fish, with a translucent and variegated color, aromatic and refreshing taste.

　　Fake Fish has a long history in Ningqiang and has long been a common dish found on the tables of many households. As living standards improved, some versions of the filling began to include moderate amounts of pork, while others involve cutting lean pork into strips about seven or eight centimeters long, marinating them in salt, soy sauce, Sichuan peppercorn powder, pepper powder, MSG, and shredded scallions and ginger for half an hour, then coating them in batter and deep-frying until golden brown. These are then added to a spicy and sour soup, resulting in a bowl of Fake Fish with a tangy, spicy, fragrant, and savory broth that is sure to whet your appetite. However, the most common and popular version remains the vegetarian one made with tofu skin.

　　It is said that originally, only an old lady sold it, calling out, “Fake Fish！Fake Fish！” People would say, “These days there are so many counterfeits, everyone claims to be genuine—only this old lady dares to tell the truth: it’s fake, and that’s that.” But this “fake” fish is the real deal, and everyone loves it.