Dali Clay Pot Fish 大理砂锅鱼

Dali Clay Pot Fish (大理砂锅鱼) is fish from Erhai Lake (洱海) stewed with a large assortment of other ingredients in a clay pot. The Yunnan Provincial Taiwan Affairs Office calls it one of the well-known local dishes of Dali (大理), and Chinese Wikipedia lists clay-pot fish among the specialities of Dali city, which lies at the foot of the Cang Mountains (苍山) on the shore of the lake.

Ingredients

The fish comes from Erhai: gong fish (弓鱼), yellow-shell fish (黄壳鱼) or carp, and China Railway's Dali food guide specifies fresh Erhai carp. It is cooked with tender slices of chicken, ham and shiitake mushrooms among the other ingredients. The Taiwan Affairs Office guide says a good clay pot made in Xiangyun (祥云) is chosen for the dish.

How it is made

The fish and its accompaniments are cooked slowly over a low flame in the clay pot; China Railway describes the result as rich and pure in flavour.

How it is eaten

The pot comes to the table still boiling, set on a large plate lined with vegetable leaves, with red and green ingredients showing in the broth. It is eaten hot, while the fish is tender and fresh. China Railway included it in its food guide for travellers to the Third Month Fair (三月街), the Bai festival held at the foot of the Cang Mountains west of Dali city.