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Xizhou, which is a village of Bai Nationality and locates at the beach of the Eel Lake, is the place of a scenery beauty. Xizhou Fish is made by the local people of Bai Nationality, the flavor is particularly fresh and beautiful, having the strong agrestic taste. The Xizhou Fish chooses the Huangkei fish of Eel Lake to boil. This fish rather like carp, the head is small, the scale is thin, the meat is many and stabs is little, it is fresh and delicate. Tip the scale of the Huangke fish, after cut stomach and wash clearly, cut into pieces, put it into the bowl, add the salty sauce, the small Goxiang powder, Eight-Capes powder and rice wine, pickle for half an hour of refined salt.
Then put the sand pot on the prosperous fire, infuse into the familiar lard, fry the garlic petal, put into the spring onion segment, the ginger a powder pot, then put into the width of figure ham slice, water delivers the mushroom to fry, infuse into soup, put into the fish pieces to boil for 20 minutes, join the monosodium glutamate, the hot pepper oil then you can eat it. The fresh flavor of fish is thick; the joss-stick is hot and good to eat, enjoying in retrospect the everlasting.
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