Although Yunnan is located in the plateau, and the mountainous area of the province accounts for more than 80%. However, China has six major water systems, namely Jinsha River, Nanpanjiang River, Honghe River, Lancang River, Nujiang River and Irrawaddy River, as well as Dianchi Lake, Yangzonghai Lake, Fuxian Lake, Xingyun Lake, Qilu Lake, Yilong Lake, Erhai Lake, Chenghai Lake and Lugu Lake. These rivers and lakes have bred many plateau fish in Yunnan, making Yunnan people's fish delicious.

Fish in broth

Clear soup fish is the best fish soup in Yunnan flavor, which is also called "live fish running water", "clear soup fish" or "fish in water". It is rich in nutrition and particularly delicious. Authentic Yunnan clear soup fish should be cooked with good local water, especially natural wild fresh live fish. Fish raised in feed is soft and has a strong earthy smell, so it is not suitable for Yunnan clear soup fish. In fact, the most traditional way to clear soup fish is to pour fresh live fish into a warm water pot, cover the pot and cook until the soup boils, then boil the pot and skim off the floating foam, then add lard, shredded ginger, shredded onion and salt and cook for a few minutes.

Until now, during the confinement period, women in Yunnan used to use half a catty to eight ounces of big crucian carp shell fish to cook clear soup fish according to the above method. It is said that the milk delivery effect is particularly good, so it is also called "milk delivery fish".

Fried mullet with fried dumpling

Wang Zengqi, who has lived in Kunming for many years, once wrote in "Kunming Cuisine": "A Kunming dish is not based on ham, but cannot be separated from ham. It is fried mullet. " Mullet is a kind of snakehead, and it is a rich fish. It is a tenacious fish and is very popular in Southeast Asia. "On both sides of the dark clouds, remove the side skin, the size is like a cloud cake, and put a piece of ham in it. Cook it on a flat pan with slow fire, which is very fragrant and beautiful. Appropriate food and wine can also be used as snacks. " Dongyue Building was the best in the past. Unfortunately, after the public-private partnership, the East Moon Building is just a memory. Now some hotels in Kunming also offer this dish, but its popularity is not as good as before.

rhizome of Chinese goldthread

The golden thread of Dianchi Lake. It's rare now, so it's not recommended. However, let's write this dish down. Through our protection, I hope our future generations can also eat it. Silurus meridionalis is the first of the four famous fish in Yunnan, and Dianchi Lake has the largest number. As a result, it is now overexploited and will soon be extinct, which is really a pity.

The golden catfish has a small head, but not longer than a foot, a small mouth with thin scales, an arched back, fine scales, thick and tender fish, and an abnormal taste. There are four kinds of folk eating methods: one is frying, then sprinkling pepper and fine salt, and the fish skin is crisp and tender; Second, steamed fish with egg white and small pieces of cloud legs, colorful and delicious; Or take the spring water where golden thread fish live and steam it, which is very delicious; You can also steam golden thread fish and lobster sauce, which are more distinctive and delicious, and are the highest among fish.

All restaurants dealing in casserole fish in Xiaguan City have set up a stone water tank to store live fish, which are selected by customers and then processed. After the live fish are slaughtered. Marinate with salt for more than ten minutes, then put it in a casserole with soup and cook it. Then add fried squid slices, sea cucumber, tendon, shrimp skin, mushrooms, magnolia slices, tender chicken slices, ham slices, fresh tofu slices, Chinese cabbage, red carrots and other auxiliary materials and seasonings. , even served in the pot. Because there are many kinds of ingredients, the casserole has good heat preservation performance, and the fish soup in the pot rolls very fragrant. At this time, when eaten while it is hot, the soup is tender and delicious, rich in nutrition and good in color, smell and taste.

The seawater cooked by Bai fishermen is even more unique. If you are not in Erhai Lake, you will never taste it on a fishing boat. When Bai fishermen fish, they sail in a calm harbor, set up a forest charcoal stove on the boat, put a copper pot, scoop in seawater, add a little refined salt, remove the gills and viscera of the captured live bowfish (without scaling), that is, put it in the pot and cook it, take another big bowl, knead the Chili noodles dried by the mother fire into fine noodles and put them in the bowl, then add chopped green onion and ginger rice. Keep the original flavor of the fish when eating, which is very delicious, tender and delicate, nutritious, salty, spicy and mellow, memorable.

Dali also has a kind of pickled fish, Dali frozen fish. There is a saying in Dali that "eat frozen fish to bask in the belly". Frozen fish is a kind of cold food, but it should be eaten from autumn to March of the following year, so eat frozen fish while warming the sun. Bai people love to eat this delicious food, which is often cooked after autumn. It is a good treat for guests. The simple summary of frozen fish is to choose carp or crucian carp, which can be made according to the method of hot and sour fish, put into a big soup bowl, and after a night of natural freezing, complete a new transformation.

In Jiangchuan, Yuxi, the practice of four kinds of fish selected in the 2005 Plateau Freshwater Fish Cooking Competition is known as "four flavors of Jiangchuan".

Jiangchuan copper pot zhanshui fish

The so-called fish dipped in water, in addition to a bowl of thick fresh fish soup, there is also a small bowl dipped in water. Originally dipped in water as ingredients, this Yunnan specialty dish dipped in water fish became the protagonist. A small bowl dipped in water, the wonderful combination with fish, the subtle relationship, one fresh and one spicy, makes people enjoy the ultimate in the process of eating, which is really a great enjoyment of life.

Jiangchuan salt water fish

Saltwater fish, as its name implies, is fish cooked with "salt water", but the salt water must be elegant. If it can be cooked with dried salted fish, it is best. If there is no such salt water, it is best to fry the salt in a pot until it turns red, and then boil it in water. Saltwater fish cooked by the traditional method will put a lot of salt, and it's okay to eat it. People who eat too much can't stand it. However, in order to preserve, it is not enough to put more salt. The preservation time of saltwater fish is proportional to the amount of salt released. Saltwater fish in Jiangchuan County can be preserved for a long time and have a unique taste. It not only has the spicy taste of pickled fish, but also has the fresh sweetness of live fish, and the meat is delicate and refreshing.

Jiangchuan dudu fish

Speaking of "blasphemy", maybe everyone is a little strange. In fact, "blasphemy" means burning. This cooking method focuses on maintaining the original flavor and taste of the ingredients to the maximum extent, and requires extremely high control of cooking. With palm-sized crucian carp as raw material, stir-fried until fragrant, and then add pepper, pepper, salt, soy sauce and other seasonings to braise. The cooked crucian carp tastes tender and delicious, and it is a good dish for next meal.

Jiangchuan dried fish

Dried fish in Jiangchuan are mainly whitebait in Xingyun Lake. This whitebait was introduced from Taihu Lake by 1982. The locals call it "little white fish" and sell it as dried fish. Due to the competition for resources with local varieties of anti-wave fish, the output of anti-wave fish is very small now. It's really not worth the candle.

For example, in Qujing, the local peppers are very famous. In addition to the famous Zhanyi spicy chicken, the famous dish "Hu Ma Spicy Fish" was innovatively made in the 1990s. Crucian carp is the first choice for making coriander, and it is best to make it twice or three times each, which not only makes the meat fresh and tender, but also avoids the pain of fine bones. If there is caviar in the fish belly, it will taste more delicious. Pick up fresh crucian carp quickly, add salt and marinate it a little, add lard to the hot pot, stir-fry it in the dried coriander section when it is cooked in July and August, add ginger after it is tasted, add boiling water, cook the fish in boiling water for a few minutes, and add pepper and monosodium glutamate when it is taken out of the pot. The whole green coriander floats on the surface, and its color is red, green and bright.

At this time, it is not over yet. Be sure to put the Hu spicy fish on a slow fire and cook it slowly while eating. In this way, the taste of pepper and pepper slowly penetrated into the fish, and the fragrant, spicy and fresh flavors were mixed together, which was wonderful. After the fish are eaten one by one, they are served with various seasonal side dishes to make soup, so that diners can enjoy themselves.

Xishuangbanna also has a distinctive national flavor, roasted fish. Dai people in western Yunnan, according to local conditions, are rich in pickpocket fish in rice fields. Picking fish, also known as bearded fish, is produced in Dehong Prefecture and likes to grow in paddy fields. There are a pair of hard spines on each side of the pectoral fin, which are extremely sharp and can break the catcher's hand, hence the name. This kind of fish is thick, thin and nutritious. The cooked fish made of this kind of fish is soft, tender, fresh and sweet, with a fragrant smell, which can stimulate appetite.

Removing gills and viscera from fish, cleaning, and dividing into two parts, wherein one part takes off fish meat, grinds it into minced meat, mixes it with the above seasonings to form stuffing, and inserts the stuffing into the abdomen of another fish; The fish skin is outward, the head and tail are folded in half, tied into a cross with citronella, wrapped with banana leaves, cooked with charcoal fire, taken out, and removed from the banana leaves and citronella, and served.

Still in Jinghong, Xishuangbanna, there is also a kind of sour bamboo shoot boiled fish with similar flavor to Guangxi. Sour bamboo shoots are shelled and shredded with tender bamboo shoots unearthed in summer, and then pickled with salt and pepper. First, the Dai people fry sour bamboo shoots in an oil pan for a while, and then add a proper amount of water to make soup. After the water is boiled, put in the washed and cut fish and cook it before eating. This dish is sour, delicious and appetizing.

In addition to these, there are eight-sided fried fish in Shiping, pickled fish in prestige and small fish in Dehong Lianghe, all of which are desirable, but I haven't eaten any of these fish, so it's hard to introduce them. I hope that friends who have eaten can introduce them to you in the discussion forum.

Freshwater lakes in Yunnan Plateau, like pearls, are scattered all over Yunnan, making Yunnan beautiful, pleasant in climate and rich in fish resources. Even so, we should protect and live in harmony, and should not blindly plunder natural resources. I hope that with the efforts of all of us, our descendants can enjoy such delicious fish. Friends, do you think I'm right? Leave a message in the discussion forum!