Milk Soup Fish Hotpot

Milk Soup Fish Hotpot

　　Fish hotpot is a traditional famous dish from Xi'an, developed more than 1,000 years ago from the Tang Dynasty imperial court dish "Milk-Brewed Fish." It is served in a purple copper hotpot. Originally used in imperial banquets, it gradually appeared at official receptions before spreading to the public, where it has remained popular through the ages. After Wei Juyuan was appointed as Minister of the Ministry of Personnel and Left Vice Director of the Chancellery, he presented a dish called "Milk-Brewed Fish" — one of the courses in the "Promotion Banquet" — to Emperor Zhongzong Li Xian of the Tang Dynasty. This dish is now considered a signature dish of Xi’an Restaurant. It has been highly praised by older-generation revolutionaries such as Zhou Enlai, Ye Jianying, and Dong Biwu, which helped it gain widespread fame. The dish is meticulously prepared using Yellow River carp, ham, dried magnolia slices, shiitake mushrooms, and milk soup.

　　The basic method of preparing fish hotpot is as follows: A live Yellow River carp is slaughtered, scaled, gutted, cleaned, and cut into tile-shaped pieces. These are stir-fried in a wok with scallions, ginger, and garlic, then seasoned with cooking wine and salt before being stir-fried again. An appropriate amount of milk soup (a milky-white broth made from chicken, duck, bones, and pork knuckle) is added, along with slices of ham, dried magnolia, and shiitake mushrooms. The mixture is simmered for about two minutes (the fish pieces should remain white), then transferred to a purple copper hotpot. Once served, the server immediately heats the milk soup by igniting alcohol beneath the hotpot. For a moment, the aroma of alcohol fills the air as the milk soup bubbles vigorously. The lid is then lifted, and coriander and white pepper are added. When eating, diners use chopsticks to pick out the fish and dip it in a ginger-vinegar sauce. After eating half, more milk soup can be added along with ingredients like spinach and tofu. Once brought to a boil, it takes on a whole new flavor.

　　Its characteristics are: tender and fresh fish, rich and mellow soup, snow-white in color, warming and nourishing, and beneficial for promoting diuresis and reducing swelling.