Fish Slices

Fish Slices

　　In some restaurants in Manzhouli, fish slices have become a local specialty dish that attracts customers and is very popular. The preparation involves slicing the fish from the tail fin along the spine to the head, removing the internal organs, then placing the fish in a pool or large vat with the scales facing down. Salt is layered over the fish, and once filled, the container is tightly covered with straw bags or other materials and weighed down with stones to prevent rain leakage or the entry of flies and insects.

　　 When the fish slices are about 70% dry, they can be stacked and covered for two days to encourage fermentation before being air-dried. The fish slices turn a reddish-white color, and when they reach 80–90% dryness, they are considered cured. The cured fish slices are descaled, washed, and cut into sections about an inch long, then steamed in a pot until cooked. They are ready to eat, with a savory and delicious flavor and a pleasant texture.