fish tea.

Fish tea, also known as sour fish, is delicious and appetizing. It is a favorite specialty food of Li people and the best dish for receiving distinguished guests.

The production of fish tea is relatively simple. First, the fish (e.g., stone bream, silver carp, bighead carp, crooked mouth fish, longevity fish, etc.) are disemboweled, washed, cut into small pieces, marinated in salt for 1-5 hours, then washed and dried, and the cooked dry rice is mixed with the fish evenly. Small fish are fermented for about 1 days, and big fish are fermented for about 2 days, so they can be taken out and eaten. The production of meat tea is basically the same as that of fish tea. Meat tea includes mountain pork and pork, and it is also a favorite dish of Li compatriots.