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.

有着1100多年历史的非遗佳肴——侗族腌鱼，是侗族少不了的特殊食物。

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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.

腌鱼、腌肉代表着侗族人热情好客的品性，同时也是尊敬远道而来客人的象征。在侗寨，如果谁家连腌鱼、腌肉都没有，就会被视为懒惰而受到嘲笑。

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.

侗族人民制作腌鱼的方法独树一帜。首先，将鱼洗净剖好，鱼不去鳞，并抹以食盐；然后把蒸熟的糯米饭放凉，和以辣椒、花椒和食盐，也可用糯米酿成的甜酒酿制，这样做成的腌鱼会带有甜味。

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.

准备好原料，将一层鱼、一层糯米饭，放置于木桶内，再压上石块，并用油纸将桶口盖好密封即可。腌鱼、腌肉存放一两个月就可以食用，但其能够存放的时间却很长，甚至可存放数年不变质。侗族古老的木桶腌鱼，最长可以放置二十年。

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.

腌鱼，色泽鲜艳，鱼香、辣香、酒香融为一体，酸、甜、麻、辣、咸各味兼备，具有鲜嫩爽口、辛辣醇和的特点。

Reporter: Leng Sainan, Chen Weihao, Gu Qiming, Zhou Linyu

Editor: Wang Ziyi

Senior Editor: Min Jie