Deep-fried river fish from Xinji

Deep-fried river fish from Xinji

　　Deep-fried river fish is also considered a unique local snack on Xinji Street. The fish caught from the river are gutted and air-dried until semi-dry, then rinsed again before cooking. The cleaned fish are coated in a batter seasoned with salt and Sichuan peppercorns, as if dressing the fish in a thin layer of clothing. Then, these "dressed" little fish are placed in oil heated to about 60% of its maximum temperature and fried until their surfaces turn golden brown. They are then scooped out with a strainer and left to cool and dry slightly before being ready to eat.

　　Served with a plate of warm, lightly fried fish as a drinking snack, it’s the perfect dish. Take a bite of fish, sip some wine—the savory, salty aroma can be tasted right at the corners of your mouth. These fish, raised in unpolluted waters and free-range, have no muddy taste. They are deliciously fragrant, crispy, and tender.