Cool Fish

Cold Fish

　　Mix flour with cold water to form a batter. Boil some water in a pot, and once it’s boiling, slowly pour the batter into the pot while stirring. (Some methods involve directly boiling the batter in the pot.) Continue until the batter reaches the desired consistency (it should form a solid mass when cooled), then pour it into a basin or bowl to cool — this becomes a dish called jiǎotuán. Alternatively, while the batter is still hot, pour it through a multi-holed utensil (such as a colander or a special sieve) positioned over a basin filled with cold water. The batter that passes through will take on the shape of tadpoles — this is what we call “cold fish.” Prepare toppings or sour soup in advance using ingredients such as tomatoes, eggs, chives, bean sprouts, and tofu. Mashing garlic with hot oil can enhance the flavor. Once the jiǎotuán has cooled, cut it into pieces, top with your prepared toppings or sour soup, and season to taste before serving. Another way is to first place the toppings, sour soup, and seasonings in a bowl, then scoop the hot jiǎotuán into the bowl one spoonful at a time — it makes for a delicious meal. For an even more unique snack, use a strainer to scoop the cold fish out of the water basin, place them in a bowl, and add toppings, sour soup, and seasonings. This results in a distinctive and flavorful dish.