China is one of the countries with more freshwater water surface in the world, the freshwater area is about 300 million mu, of which the water surface that can feed fish is about 75 million mu, most of China is located in the temperate zone or subtropical zone, the climate is mild, the rainfall is abundant, suitable for fish growth, and grass, silver carp, bighead carp, green, carp, carp, carp, tuantou bream and other excellent fish breeding technology, so it is the most developed country in the world's freshwater aquaculture industry, regardless of the area of aquaculture and total production are in the world leading position. Therefore Chinese is very fond of making edible fish into delicious food. Most of the freshwater fish grown in Yunnan have their own flavors, whether it is fried, fried, stewed, the fish is tender and delicious and loved by people. Yunnan's rich ethnic minority culture has decided to change the ever-changing approach to fish, and has produced a lot of food about fish, today Xiaobian will come to talk to you about the various practices of Yunnan people for fish, to see what is the difference between what is the difference between what is the practice of everyone?
Sour and spicy fish
Cuimei sour and spicy fish is a specialty of Dali, Yunnan. Eating fish in Dali guarding the Erhai Sea is unique. The snow melts from the snowy mountains into the water of the Erhai Sea, and the water quality nourishes the exceptionally tender Erhai fish. When the freshly picked sour plum is still green, a "green plum sour and spicy fish" with green plum flavor and pepper as the main ingredient is freshly baked. The fruit acid blends the fishy, better maintains the taste and nutrition of the fish, and is similar to the western cooking of fish with lemon slices.
Dali casserole fish
Casserole fish is one of dali's local famous dishes. It is made from a casserole pot made from Xiangyun and stewed with bowfish, yellow shell fish, or carp caught in the Erhai Sea and rich and colorful ingredients. When serving, a large plate lined with vegetable leaves is boiling in the pot, fluttering red and green, colorful and fragrant. Served hot, the fish is tender, delicious and nutritious. Visitors can taste this famous dish on cruise ships, as well as at major restaurants in Shimonoseki or Dali.
Pebble fresh fish soup
It is said that it is difficult for a daughter-in-law to cook without rice, but the Brown people can also think of ways to cook without a pot stove when working in the wild, and the Brown famous dish "pebble fresh fish soup" is an example. They don't use any condiments other than live fish caught on the spot and a little salt they carry with them. As long as a pit is planed on the beach, several layers of banana leaves are laid in the pit instead of an iron pot, and then filled with water and fresh fish, the pebbles in the river are taken and placed in the fire pond to burn red, and then the reddish pebbles are put into the banana leaves containing clear water and fresh fish one by one, so the fresh fish soup without pot and no oil is burned in this way. This fish soup has a fresh taste and has the dry aroma of burning stones, so it has a unique flavor to eat.
Boiled fish with sour shoots
Boiled fish with sour shoots is a famous dish of the Dai people. Sour shoots are made of tender bamboo that breaks out of the soil in the summer, cut into strips, add salt, spicy seeds, etc. to marinate into sour taste. Stir-fry in a frying pan a few times, add the right amount of water, bring the water to a boil before you can put in the fish and simmer together. Sour shoots can be paired with fish to remove the fishy smell of fish, but also to improve freshness. Sour and delicious, very appetizing, it can be said that it is a must-eat dish to come to Xishuangbanna.
Stone pot fish
I believe that everyone has heard of the Eighteen Monsters of Yunnan, and one of them is a monster: a straw hat as a pot lid. Yunnan is located in the borderlands, the traffic is inconvenient, and most of the daily necessities are locally sourced. Take the mountain thatch as the core, take the reed skin and wrap it around it, use a wooden lawnwriter to twist it into a grass rope, coil the grass rope into the shape of a straw hat, and then use the reed skin to string it to fix, a straw pot lid is completed. A straw pot lid can be used for less than half a year, and more than a year. This thing is not afraid of water, because the reeds are things in the water; this thing has a fragrance, because the thatch comes from the mountains. The food made with the straw pot lid is fragrant, and then it is better than the metal pot lid, there is no "vapor sweat", and it will not condense into water to make rotten rice.
In fact, this strange thing is specially prepared for a delicacy in Yunnan, that is, stone pot fish. Legend has it that during the Qianlong period, the Qianlong Emperor paid a private visit to the lower Jiangnan and went to Sanjiangpin. A day trip to the lake to enjoy the scenery, see a hundred meters away on the edge of the lake, is using a stone pot to cook fish, a raw appetite, that is, ask the imperial kitchen to get a bowl, Qianlong products, even screamed, pot fish got its name! Stone pot fish is cooked without open flame pure steam processing, without any additives, restoring the original taste of the fish, very nutritious and fresh. Fish soup is thick and white, the umami taste is straight to the nose, the fish is very tender, the fish can be under the hot pot after eating, and the delicious fish soup as the soup base is of course not bad for cooking other ingredients.