Dried Flatfish

Dried Flatfish

　　Qinghai Province is famous for its huang fish (a type of naked carp), renowned far and wide for its plump body, tender meat, and delicious flavor. To make dried flatfish, the fish is gutted, cleaned of impurities, and then arranged by size on scorching hot stone slabs or sandy beaches to dry in the sun. Once dried, the fish becomes what is known as dried flatfish. After being soaked in water to soften, its flesh becomes tender yet resilient, making it suitable for preparing uniquely flavored dishes.

　　There’s a local saying in Qinghai: “The pears of Guide, the melons of Xiangtang, and the dried flatfish of Huangyuan are praised across the land.” And this saying is absolutely true. Qinghai Province is famous for its huang fish (a type of naked carp), renowned far and wide for its plump body, tender meat, and delicious flavor. To make dried flatfish, the fish is gutted, cleaned of impurities, and then arranged by size on scorching hot stone slabs or sandy beaches to dry in the sun. Once dried, the fish becomes what is known as dried flatfish. After being soaked in water to soften, its flesh becomes tender yet resilient, making it suitable for preparing uniquely flavored dishes.

　　The dried flatfish sold in markets is prepared by soaking the dried fish until thoroughly softened, then coating it with a paste made from flour mixed with powdered seasonings such as chopped scallions, salt, mashed garlic, pepper, chili, and Sichuan peppercorn. This mixture is spread over the cleaned dried fish, which is then steamed. As the steam permeates and the aroma fills the air, the softened fish absorbs the flavors of the seasonings. When served, both the fish and the hardened flour crust are eaten together—spicy, savory, fragrant, and delicious.