Boiled Fish with Burgundy Sage

Boiled Fish with Burgundy Sage

　　Boiled Fish with Burgundy Sage is a signature dish of the Xibo ethnic group in the Ili River Valley, boasting a unique flavor that pairs exceptionally well with alcohol.

　　It’s unclear whether Lin Zexu, who once lived in the valley, had the chance to taste this dish. But today, all visitors can enjoy it. Burgundy sage, a wild herb shaped like leaves, has a special aroma. Translated into Chinese as "jiao hao," which literally means "fish-scented herb."

　　 To try an authentic version of Boiled Fish with Burgundy Sage, head to the Ili River in Qapqal Xibe Autonomous County. Scale and gut the fish, clean it, cut it into chunks, and simmer it in a pot with salt and dried chili peppers. Just before serving, add tender stems of Burgundy sage and gently simmer for a few more minutes. When you lift the lid, a fragrant aroma wafts out. The savory fish combined with the fresh scent of Burgundy sage is mouthwatering—take a bite of the fish, tender and rich in flavor; sip the broth, and enjoy its lingering aftertaste.

　　 The uniqueness of this Xibo-style delicacy, Boiled Fish with Burgundy Sage, lies in the addition of the herb itself. As the saying goes, “A thousand boils for tofu, ten thousand for fish.” The longer Boiled Fish with Burgundy Sage simmers, the richer the flavor becomes. Of course, eating fish is also about ambiance—the best experience is by the flowing waters of the Ili River.

　　Imagine standing by the Ili River as the setting sun paints the water red. The riverbank grassland is quiet except for the gentle gurgling of the Ili River. Gazing downstream, the shimmering water twists and turns westward like something out of a myth. Not far from the riverbank, set up an iron pot, light some dry branches gathered from the shore, and cook a few fresh fish with some Burgundy sage. I believe such a dish of boiled fish will be truly unforgettable.