Food culture of hot and sour fish in Dali

The birthplace of Dali hot and sour fish, which is famous at home and abroad, is in Shuanglang. As early as ancient times, Shuanglang was inhabited. They preyed on fish in Erhai Lake, and fish became the main source of life. After thousands of years of evolution and accumulation, fishermen put papaya, pepper, tofu, potatoes and other ingredients in cooking fresh fish, and gradually formed this traditional Dali cuisine. Dali people who grew up by Erhai Lake naturally have a soft spot for hot and sour fish.

Friends who have tasted hot and sour fish have an experience, that is, as long as they think of or mention hot and sour fish, their saliva will double, which is no exaggeration. How is such a delicious dish made? In fact, the method is very simple. In Dali, almost every family will do it. The reason why hot and sour fish is famous is mainly because of the fish, water and sour papaya in Dali.

"Fish" is selected from crucian carp, bow fish, carp and grass carp produced in Erhai Lake, and wild crucian carp is the best. The water quality of Erhai Lake is so pollution-free, and the fish raised here are naturally green, environmentally friendly and healthy. The quality of cooking water directly affects the taste of hot and sour fish, and it is the best choice to choose Ganquan in Cangshan to cook hot and sour fish. "Sour papaya" Dali is rich in sour papaya, which tastes sour and fragrant. It is a green and pollution-free fruit with edible and medicinal value. It has health-care functions such as appetizing, breast enhancement and beauty care, and treating rheumatalgia.