With a history of more than 1100 years, pickled fish, an intangible cultural heritage delicacy, is a specialty of the Dong people living in SW China"s Guizhou Province.
Pickled fish or pork, as a festive delicacy, displays the hospitality and respect of the Dong people for guests from afar. In Dong villages, a family would be considered lazy and ridiculed if they didn"t pre-pickle fish.
The way for local people to make pickled fish is unique. First, the fish is killed, washed, and smeared with salt with its scales retained; then prepare some steamed glutinous rice and wait for it to cool off, or you can use glutinous rice wine instead, for it can add some sweetness to the dish; next, mix it with chili, pepper, and salt.
When the ingredients are ready, put the fish into a wooden barrel, cover it with a layer of the glutinous rice, and then put a stone on it. Finally, seal the barrel with greaseproof paper and wait for the process of fermentation to cast its spell. A month or two will be enough, and it can be stored for a longer time, even for several years as the record hit 20 years.
The pickled fish features a bright color, the aroma of fish, pepper, and wine, and rich flavors as it is sour and sweet, spicy and savory.
Reporter: Leng Sainan, Chen Weihao, Gu Qiming, Zhou Linyu
Editor: Wang Ziyi
Senior Editor: Min Jie