Although Yunnan is located in the plateau, and the mountainous area of the whole 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 the fish of Yunnan people delicious.

Fish in broth

Clear soup fish is the best fish soup in Yunnan flavor, also known as "live fish with flowing water", "clear soup fish" or "water fish", which is rich in nutrition and particularly delicious. Authentic Yunnan clear soup fish should be boiled with good local water, especially natural and wild fresh live fish. The fish raised in the feed is soft and has a strong earthy smell, so it is not suitable for cooking Yunnan clear soup fish. In fact, the most traditional way to make 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, onion and salt and cook for a few minutes.

Until now, during confinement, women in Yunnan are used to using half a catty to eight ounces of large crucian carp shell fish and cooking it into 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 dumplings and mullet

Wang Zengqi, who has lived in Kunming for many years, once wrote in "Kunming Cuisine": "A Kunming dish is not based on ham, but it cannot be without ham. It's fried mullet. " Mullet is a kind of snakehead and a rich fish. It is a tenacious fish and is very popular in Southeast Asia. "On both sides of the dark clouds, remove the edge skin, the size is like a cloud cake, with a piece of ham in the middle. It is cooked on a flat pan with slow fire, which is very fragrant and beautiful. Proper food and wine can also be used as snacks. " In the past, the East Moon Building was the best. Regrettably, 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

Gold thread in Dianchi Lake. It's rare now, so it's not recommended. However, let's write this dish down and live together through our protection, hoping that our future generations can eat it. Silurus meridionalis is the first of the four famous fish in Yunnan, and Dianchi Lake has the largest number. Therefore, it is really a pity that it is now overexploited and will become extinct.

The head of golden catfish is very small, but it is no longer than a foot, with a small mouth, fine scales, arched back, delicate scales, thick and tender fish and unusual taste. There are four ways for people to eat: first, fry in oil, and then sprinkle with pepper powder and fine salt to make the fish skin crisp and tender; Second, steamed fish with egg white and small pieces of cloud legs, which are 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 is more unique. Its delicacy is the highest among fish.

All restaurants dealing in casserole fish in Xiaguan City have set up a stone sink 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, and then cook in a casserole with soup. Then, add fried squid slices, sea cucumber, tendon, shrimp skin, mushrooms, magnolia slices, tender chicken slices, ham slices, fresh tofu slices, cabbage heart, red carrots and other auxiliary materials and seasonings. , even put it in the pot. Because of the variety of ingredients, the casserole has good thermal insulation performance, and the fish soup in the pot rolls and smells delicious. At this time, when eaten while it is hot, the soup is tender and delicious, rich in nutrition and full of color, flavor and taste.

The sea water cooked by Bai fishermen is 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, cook it in the pot, take another big bowl, knead the dried peppers charred 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 fish when eating, which is very delicious, tender and delicate, nutritious, salty and mellow, meaningful and unforgettable.

There is also a kind of pickled fish in Dali, called Dali frozen fish. There is a saying in Dali that "eat frozen fish to bask in the belly". Frozen fish is a cold food, but it is eaten from autumn to March of the following year, so you should eat frozen fish while basking in the warm sun. Bai people love to eat this delicious food. They often cook it after autumn, which is a good thing to entertain 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 complete the new transformation after a night of natural freezing.

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

Jiangchuan copper pot Zhanshui fish

The so-called fish dipped in water, in addition to a bowl of thick and tender fish soup, there is also a small bowl dipped in water. Originally dipped in water as a kind of food, this Yunnan specialty dish dipped in water fish has become the protagonist. A small bowl dipped in water, the wonderful combination with fish, the subtle relationship, one fresh and one spicy, makes people enjoy it extremely 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 very elegant. It would be best if it could be cooked with dried salted fish. If there is no such salt water, it is best to fry the salt in a pot until it is red, and then add water to it. 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, it is not enough to put more salt in order to preserve it. 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 has both the spicy taste of pickled fish and the fresh sweetness of live fish, and the meat is delicate and refreshing.

Jiangchuan dudu fish

Speaking of "blasphemy" may be a little strange to everyone. In fact, "blasphemy" means burning. This cooking method focuses on maintaining the original flavor and taste of the ingredients to the greatest extent, and requires extremely high cooking control. Take palm-sized crucian carp as raw material, stir-fry and add spices such as pepper, pepper, salt and soy sauce for braising. The cooked crucian carp is tender and delicious, and it is a good dish for next meal.

Jiangchuan dried fish

The dried fish in Jiangchuan are mainly whitebait from Xingyun Lake. This whitebait was introduced from Taihu Lake in 1982. Locals call it "small 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, in the 1990s, the famous dish "Hu Spicy Fish" was innovatively made. Crucian carp is the first choice for making coriander, and the best one is two or three times each, which not only makes the meat 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 slightly, add lard to the hot pot, add dried coriander segments to stir-fry when it is ripe in July and August, add ginger after the taste, add boiling water, put the fish in the pot for a few minutes, and add pepper and monosodium glutamate when it is out of the pot. The whole green coriander floats on the surface, and the color is bright red and green.

At this time, it is not over yet. You must put Hu spicy fish on a slow fire and cook it slowly while eating. In this way, the flavors of pepper and pepper slowly penetrate into the fish, and the fragrant, spicy and fresh flavors are mixed together, which is very wonderful. After eating the fish one by one, we will cook soup with various seasonal dishes for diners to enjoy.

Xishuangbanna also has a unique ethnic flavor, burning fish. Dai people in western Yunnan adapt to local conditions, and rice fields are rich in pickpocket fish. Catfish, also known as bearded fish, is produced in Dehong Prefecture and likes to grow in rice 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 roasted fish cooked with this kind of fish is soft, tender, fresh and sweet, with fragrant smell, which can stimulate appetite.

Removing gills and internal organs from fish, cleaning, and dividing into two parts, wherein one part removes fish flesh, beats it into minced meat, and mixes it with the above seasonings to form stuffing, and then inserts the stuffing into the abdomen of the other 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 eaten after removing the banana leaves and citronella.

Still in Jinghong, Xishuangbanna, there is also a kind of sour bamboo shoot fish with similar flavor to Guangxi. Sour bamboo shoots are made from tender bamboo shoots unearthed in summer, shelled and shredded, and then pickled with salt and pepper. First, the Dai people stir-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, add the washed and cut fish and cook it before eating. This dish is sour, delicious and very appetizing.

In addition to these, there are eight fried fish in Shiping, sour fish in prestige and small fish in Dehong Lianghe, all of which are desirable, but I have never eaten these fish, so it is difficult to introduce them. I hope that friends who have eaten can introduce them to you in the discussion forum.

Freshwater lakes in Yunnan Plateau are scattered all over Yunnan like little pearls, which makes Yunnan have beautiful scenery, pleasant climate and rich fish resources. Even so, we should protect and live in harmony, and we 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!