Crispy Reed Catkins Sparrow

Crispy Reed Catkins Sparrow

　　A famous game dish from Yancheng City. It is said to have a history of over 100 years. The coastal areas of Yancheng are rich in reeds, making them an ideal habitat for reed catkins sparrows (also known as warbling birds). In winter, when the reeds bloom and the birds are at their plumpest, their chirping is crisp and melodious — marking the peak season for catching them, hence the bird is also called "Reed Catkins Warbler." The internal organs of the sparrows are removed and cleaned. For every five sparrows, 75 grams of Sichuan peppercorn salt is used to rub both the inside and outside of the birds until the salt dissolves. Let them marinate for about 10 minutes. Place the birds belly-up in a ceramic bowl, add 25 grams of yellow wine and 50 grams of chopped scallions, then fry until golden. Remove and arrange on a plate for serving, accompanied by Sichuan peppercorn salt or tomato sauce for dipping.