In China's long-standing food culture, certain foods carry deep emotional and historical significance. Among them, hanging fish and chili string is such a memorable traditional Jiapin. This dish has conquered the taste buds of generations with its rich local characteristics and unique taste.

Hundreds of years ago, our ancestors began to use air drying technology and natural seasonings to preserve meat and vegetables, giving birth to what we now know as "hanging fish" and "chili skewers". After the baptism of time, these simple ingredients emit a charming aroma and become an indispensable member of the table.

The key to making hanging fish is the selection and pickling process. High-quality fish usually choose freshwater fish species such as grass carp or carp, slice them and add salt, pepper and other seasonings to rub them well, then hang them for several days until the surface forms a thin hard shell. The chili string is made by wearing fresh red peppers and hanging them in a ventilated place to dry naturally. Both seemingly simple but contains a wealth of experience and wisdom in it.

When it comes to how to use these two ingredients, the answer is colorful. Whether it's frying and stewing, it can fill the whole room with an attractive fragrance. Especially in the cold winter season, cooking a bowl of hot spicy chicken with some salty and delicious grilled fish is simply the best in the world! In addition, there are many innovative practices waiting for everyone to explore and try ~

Of course, every place in the vast land of China has its own different interpretation of these two treasures. For example, the southern region prefers sweet and sour taste, and will add a small amount of sugar to adjust the taste balance during processing. Friends in the north prefer strong and spicy products. Sprinkle a large amount of garlic powder directly into the pan and stir-fry for a few minutes to make the whole kitchen instantly wrapped in a strong and warm atmosphere.

After entering the modern society, although many traditional craftsmanship gradually disappeared, fortunately, there are still many young chefs willing to continue to study and learn and integrate ancient techniques into novel design concepts to create more works suitable for the taste needs of contemporary people. For example, some people will try to use liquid nitrogen quick freezing technology instead of long-term natural air drying, which can shorten the cycle and keep the original flavor unchanged while ensuring the hygiene standards.

finally, I have to mention all kinds of interesting stories that happened around these two treasures ~ it is said that in order to attract more customers, ancient traders often deliberately arranged their shops like battlefields full of powder kegs and models of swords, and then shouted loudly that these were rare varieties used to resist robbers, protect precious goods and safely transport them back to their hometown before they survived... although it sounds absurd, it is just such a fantastic idea. Only then did the ordinary daily necessities become the art treasures that we love and pursue today!