Frog Fish

Frog Fish

　　“Frog Fish” isn’t actually fish, but a dish made from starch—similar to Yantai’s local snack Menzi. The difference is that Menzi needs to be stir-fried before eating, whereas “Frog Fish” is already steamed and can be eaten right after mixing with minced garlic, vinegar, shredded pickles, and chili. It has an incredibly refreshing taste.

　　The Frog Fish from northern Jiangsu, eastern Henan, and southwestern Shandong, as well as the Shaanxi-style “Mian Yu Zi,” share similarities in both preparation and consumption methods. Named “Frog Fish” because of their tadpole-like shape.

　　Nowadays, the main ingredient for making “Frog Fish” is mostly sweet potato starch, though some use mung bean or pea starch. The Shaanxi-style “Mian Yu Zi” is made by mixing buckwheat flour into a batter, which is then scooped through a sieve into boiling water to cook. Seasonings are added afterward. To make “Frog Fish,” the starch is diluted with water and stirred, then poured into boiling water. The starch expands upon heating, gelatinizing into a thick paste. This paste is then quickly poured into a perforated basin, which is set above a larger basin filled with cold water. The starch paste flows through the holes and drops into the cold water, cooling into shapes resembling tadpoles.

　　When eating, add sweet vinegar, chili, and pickled mustard tuber. Some regions also like to add sesame oil and mashed garlic. The key to seasoning lies in the flavor of the sweet vinegar.