History: pickled fish, formerly known as glutinous rice fish, is the favorite traditional dish of the Dong people, with a history of more than 200 years. "Guizhou Tongzhi Customs" records that Dong people "celebrate the day by making wine, worshipping ancestors with fish, playing bronze drums and playing lusheng on the first day of November in the summer calendar." Fish with pickled vegetables can be preserved for a long time and have a unique flavor.

Features: Pickled with fresh fish. The fish in the dish is tender, fragrant and delicious.

Technology: Slaughter carp or grass carp, eviscerate and soak. Wipe the clean barrel with leek, disinfect and remove the woody smell. Mix glutinous rice, chili noodles, rice wine, ginger, garlic, chili peppers and mirabilite with leached salt water to make pickled grains, spread them at the bottom of the barrel with a thickness of about 3.3 cm, put a proper amount of pickled grains into the belly of the fish, wipe the skin with pickled grains, and immediately put them into the pickled barrel. Each layer of fish is covered with a layer of pickled grains, scraped and flattened by hand, covered with taro leaves or palm leaves and bamboo shoot shell leaves, and then covered with grass curtains, and pickled for one month.