Chapter 38 Wuzhou stone drum fish

Starting from Jiangyong County, it takes less than half an hour to reach the border between Guangxi and Hunan.Go further to Jiangyong Cushi Town, and you will enter Guangxi not far away.The mountains on the road are green, the streams are criss-cross, the cars are passing by, and the green outside the window is across.Entering Guangxi, the mountains are clearer.The highway began to wander in the green mountains and green waters, and the cars were like insects flying in the mountains and rivers.About ten minutes later, the mountain suddenly opened up, the terrain was flat, and there were some residential houses.The car stopped at a house next to the road.

Jiang Ping introduced to me that this was once a military fortress of the Guangxi warlord Bai Chongxi. During the Long March, the Red Army was chased and intercepted by the Gui army. They found a kind of boneless fish under the stone. They caught it back and stewed it and found it delicious. They told the news to the soldiers of other companies, and the Red Army solved the famine in this way.When I left, I told the local people, and gave the fish a beautiful name called Shiguyu. When the Red Army entered Hunan and abandoned the Gui Army, the common people inherited the Red Army's method of stewing stone drum fish, and the stone drum fish became a famous local dish.During the three-year disaster, the common people saved their lives with stone drum fish.

I am a person who loves fish. I have eaten a lot of fish all over the country, but I have never eaten fish in Guangxi.I thought that when I came to Wuzhou to eat Shigu fish today, I must taste it well and compare the taste with fish from other places. The boss invited us to sit in a private room on the second floor. The room is quite big, with a window facing the green hills.There is a large round table in the room, with a round hole dug in the middle, and a liquefied gas stove under the hole for backup.I thought: Guangxi knows how to eat, and eating hot pot in May and June is very special.After sitting for a while, but no food was served, I went to their kitchen to see how Shiguyu is made.I went around upstairs and downstairs, but I couldn't find the kitchen, but I was getting more and more hungry.

Go back to the private room, stand at the window, and look at the mountains outside. The mountains are not too high, the peaks are tall and straight, the peaks are connected, and they embrace each other, hugging this open place tightly into a pig's belly shape.A river flows by, and the source can be seen, and the water flows from the mountains from which we came.At this time, Jiang Ping told me that that river is the one that produces shigu fish, and the shigu fish we are going to eat is fished from this river. Not long after we got back to our seats, the food was served.It is the stone drum fish I want to eat.The fish is served in an aluminum basin the size of a bamboo hat, with alcohol under it.Looking at this posture, I knew it was a native dish. I thought to myself: the fish made in this way is definitely the original way of their place, without any packaging smell, and it is also the so-called standard original ecological way of eating. .

In the pot is a pot of milky white soup, with a little light yellow foam.If you don't look carefully, you won't find it. My experience tells me that it is oil foam, because real vegetable oil will have a little yellow in the soup.In addition to the soup that can be seen, there are also a few garlic segments floating in the soup, floating sparsely.The flame of alcohol immediately boils the soup, and the soup undulates with rolling waves, and the soup has a heavy turbidity.After the soup boiled for a while, Jiang Ping told me that I could eat fish.He also said: There are two points that must be paid attention to when eating Shigu fish. One is to drink the soup first to taste the umami of the fish soup; the other is that Shigu fish is a wild fish without fish bones. It is also soft, so it needs to be cooked for a long time before eating. In fact, the longer the stone drum is cooked, the tenderer and fresher it will be.I scooped up half a bowl of soup and sipped it with a spoon.When the spoon is used to scoop the soup, a pure fishy smell comes to the face, with a bit of sweet and fishy smell.Based on my experience of eating so many fish, I believe that it is authentic wild river fish.Pick up another piece of fish, the fish skin is very thin, a little waxy, but not very strong, black and translucent; the fish is tender, soft and elastic, and the fish occasionally has a sweet and refreshing smell.

The person accompanying me told me that eating stone drum fish and drinking Guilin Sanhuan wine is very delicious.Sanhuan Liquor is a famous wine in Guangxi, but the packaging is not very good, but its alcohol content is 56%, which is a very strong wine.I learned that this kind of fish is cold and the wine is strong, which is just a match, so there is not much reaction to drinking.We ordered four bottles of Guilin Sanhuan wine in a catty, and ate fish while tasting the wine. The fish meat was stuffed into our mouths like fat. It will soon be wiped out.We were about to ask the boss to add more dishes, and the boss brought us a smaller pot of stone drum fish, saying that it was specially added for me, a diner who came from afar, so that I could have a delicious meal.

I ate very vigorously in this atmosphere, and I also enjoyed a little wine. I drank several glasses of baijiu with everyone. After eating, Jiang Ping told me that there was another program in the afternoon - to go to Dabo Water to enjoy the waterfall.