In Dali, Yunnan, besides Yongping braised chicken, Sabah fish is also a famous food. For people who like to eat fish, Sabah fish is definitely the first choice to come to Dali.

Shaba is located in the north of Xiaguan, Dali, about 3 kilometers away from Xiaguan city. There is a small village called Universiade Village. In the past, people in small villages made a living by fishing in Erhai Lake, and gradually developed their own unique skills in cooking fish. With the National Highway 320 passing through the village, the village began to take fish as the main course on both sides of the road. Because of the use of Cangshan spring water, the cooked fish was quickly favored by diners, and soon the reputation of the village began to grow bigger and bigger, and more people opened fish restaurants in the village. From the first few to hundreds now, it has spread all over 10 km along the way. The fishing village is very small, and below it is Shaba Village. Because of the large scope of sandbars, people later called the fish cooked here "sandbar fish", forming a regional brand.

When I first came to this small town, I also liked to eat fish in Shaba, especially when my friends came to Shaba. The fish here is called Erhai fish, which used to be, but in recent years, because of the protection of Erhai Lake, Erhai fish are not allowed to be caught. What you eat is crucian carp brought from other places. These crucian carp are very big, and some of them can reach 1 kg or more, basically two for one person, because the fish cooked here are not cut into pieces, but cooked in the whole pot.

Everyone is curious, is the fish cooked here delicious? It always tastes different. Maybe they eat too many times and become good friends. The secret that the boss told me is that the fish bought should be kept in running water for at least a week, and the fish will spit out the sewage in the stomach, plus the slimming exercise without eating, so that the fish will have its unique taste. In addition, onion, ginger and garlic are essential for cooking fish, Yunnan peppers and homemade plums.

I like to fry both sides of the fish when cooking here, and then stew it gently. The longer it takes, the better it tastes. You can fry the crucian carp in this way, so you don't have to worry about the fishbone getting stuck in your neck. Many friends ask me to take them to eat Sabah fish every time they come. They feel sour, spicy and refreshing, and always feel that they want to eat after eating.

With the opening of expressway, the traffic volume of National Highway 320 decreased, and people who came to eat waited at least 1 hour before ordering. The local people who opened fish shops began to rent them out to foreigners, and the taste and taste began to be uneven. Maybe the chefs come from different places and taste different. After the glory, Sabah fish began to plummet, and even shops closed down. Everyone can't use the word "authentic" to return to heaven. Local operators have to return to their old jobs, set up associations and cook according to the traditional ingredients in the past, so that Sabah fish can regain its previous taste through several years of efforts.

It may be that people's taste buds have become numb because they eat too many times. I didn't like fish at first. Every time I go to eat, I feel uncomfortable in my stomach, from liking to being afraid of eating, but my friends should bring them when they come. I'm also glad to see my friends eating well.

A place has local food, and eating too much food may become a routine. If you come to Dali, you can stand spicy and sour, so try it, but it's a little expensive!