World Natural Heritage World Geopark The First National Forest Park of China
shuire@gmail.com ZJJOnine

Xiangxi miao sour fish

Food 2013/07/25 View:3723

Sour fish is a feature of the phoenix old city. Tujia food has a special pattern, exquisite eating ways, whose dishes have the feature of acid, hot and sweet.

In Summer, with hot weather,people don’t eat animal. Fish and pork are easy to be perishable, so people marinate fish into acid fish, then mix on glutinous rice. The taste is not greasy, but anticorrosion, it is to entertain the guests.

Translated by Sophia

Reading
  • Miao Nationality’s Vegetable Bean Curd

    Miao Nationality’s Vegetable Bean Curd

    Miao Nationality’s vegetable bean curd is made by vegetables and bean curd. It is one of the most favorable main dished in Miao people’s daily life.
    2013-09-10 21:51 View:4661
  • Sour Soup of Miao Nationality

    Sour Soup of Miao Nationality

    As we all know, Miao people are fond of acid foods, which makes sour soup centuried and tailor-made. Generally speaking, many kinds of sour soup can be found in Miao nationality. Here, I will mainly focus on one.
    2012-12-20 13:55 View:3556
  • Fenghuang Peach Blossom Worm

    Fenghuang Peach Blossom Worm

    As a traditional dish in Hmong’s cuisines in Fenghuang, Xiangxi, the taste of peach blossom worm is delicious with the function of nourishing yin and tonifying yang, and it becomes the great treasure among Hmong’s dishes.
    2013-04-17 00:55 View:3384
  • Sour Soup of Miao Nationality

    Sour Soup of Miao Nationality

    As we all know, Miao people are fond of acid foods, which makes sour soup centuried and tailor-made. Generally speaking, many kinds of sour soup can be found in Miao nationality. Here, I will mainly focus on one.
    2012-12-20 13:55 View:3556
  • Zhangjiajie Suan Yu Zha Yu

    Zhangjiajie Suan Yu Zha Yu

    Suan Yu Zha Yu is a wonderful and rarely known dish among Tu and Miao Minorities. This food boasting unique local flavor is cooked by newly caught fish. After cleaning and washing the fresh fish, people would swathe the fish by rice powders. The rich powders are added salt before wrapping fish. Then the fish was kept in pot for 3-5 days. When the fish becomes a bit sour, it can be deep-fried into golden color. Such a kind of dish is vinegary and fragrant. As soon as you see the deep-fried Suan Yu Zha Yu, you will be full of mouth water. As the fish has been marinated by salt in pots, it is also edible without deep-frying. This food is appetitive and available in all four seasons.
    2010-12-12 16:40 View:4504