老武汉糍粑鱼 Wuhan Pan-fried Crisp Fish

充满烟火气的家常风味，咸香微辣，越嚼越香。 

A comforting home-style dish, it is savory and mildly spicy, with a flavor that deepens with every bite. 

推荐理由 草鱼腌制后风干，形成独特咸鲜底味，煎烧后外焦里嫩，干香耐嚼，麻辣咸鲜回味悠长，佐酒极品。 

Highlights The grass carp is first marinated and air-dried to develop a distinctive savory flavor, then pan-fried and braised until crisp on the outside and tender within. Deeply aromatic and pleasantly chewy with a balance of savory, spicy and numbing notes, it is a perfect companion to a glass of liquor. 

故事渊源 源于民间贮存鱼鲜的智慧，旧时年关，将腌制的鱼块自然风干， 便于保存，食用时煎烧，意外获得独特干香风味，“糍粑”形容其煎 后外皮微焦如煎糍粑的口感。这道菜充满了老武汉的市井生活气息， 是时光沉淀出的一道独特风味。

About the Dish This dish originated from a traditional way of preserving fresh fish. Before the Chinese New Year, marinated fish was air-dried for storage and later pan-fried, unexpectedly developing a distinctive aroma and savory depth with a lightly crisped exterior, reminiscent of pan-fried glutinous rice cakes. It represents the authentic taste of everyday life in Wuhan.

制作方法 草鱼切块，用花椒、盐、辣椒、姜片等腌制，风干至半干。食用前，将鱼块洗净，煎至两面金黄，锅中爆香姜、蒜、干辣椒、花椒， 放入煎好的鱼块，烹入料酒、酱油、醋、糖及少量水，烧至汁干入味。 

Preparation Cut the grass carp into chunks and marinate with Sichuan peppercorns, salt, chilies and ginger, then air-dry until partially dehydrated. Before cooking, rinse the fish and pan-fry until golden on both sides. In the same pan, sauté ginger, garlic, dried chilies and Sichuan peppercorns until fragrant. Return the fish to the pan and add cooking wine, soy sauce, vinegar, sugar and a little water. Simmer until the sauce is nearly absorbed and the fish is richly infused with flavors.