Every place has some unique delicacies, but many ethnic minority foods are not so easy to taste. Before you want to taste it, shouldn't you know something about the delicacies that you can't forget?

Then, let's take a look at Xibe culture with me!

"Nimha Fish Stewed Son" is the best Xibe cuisine. All the guests who have tasted the Xibe fish stew are full of praise, thinking that it is endless. It has a long history to mention the Xibe nationality "Nimha fish stew".

It is said that Xibe ancestors lived a fishing and hunting life in Heishui, Baishan, Northeast China, and they took fish as their staple food. They also ate it in various ways, such as stewed, roasted, salted and sun-dried.

Later, add some Artemisia and leeks to the stewed pot to make soup. Later, some raw batter was added to the soup and boiled into a paste soup. Over time, it evolved into today's "Nimha fish stew".

Whenever this soup is eaten, it is accompanied by porridge made of sorghum rice, which has become a special way for Xibo people to eat. With the development of the times, Xibe people's skills in making "Nimha fish stew" have also been continuously improved.

When making, firstly, the carp is peeled, opened, washed and cut into small pieces. Pour a spoonful of clear oil into a pot and bring to a boil. Add the fish pieces and stir-fry them. Stir-fry the fish until it turns yellow, add a little chopped green onion, spicy noodles, salt, soy sauce and vinegar, stir-fry for several times, then pour in half a pot of water and add Artemisia annua to stew. Finally, add chopped leek, prepared batter and a small amount of monosodium glutamate, stir for several times, and serve from the pot and bowl.