那条鱼,在来凤古驿的往事里游弋千年

The Fish Wandering in the Long History of Laifeng Ancient Courier Station

四五斤重的鱼,用油两斤多.将现宰的鲜鱼切块,放热油中汆八九成熟时出锅.花椒、海椒、豆瓣酱、泡椒等佐料入油炒香……端上桌的来凤鱼,麻辣鲜香与嫩白的鱼肉配合得天衣无缝.江湖口味十足的来凤鱼,不知从什么时候起,被誉为重庆江湖菜的鼻祖.得此地位,不仅与最具江湖气的口感有关,还有那段存续已久、被尘封在历史典籍中的故事.

A fresh fsh, about four or fve jin in weight, is cut into chunks, boiled in hot oil weighed over 2 jin, and got out of the pot when it is almost well down. Such season-ings as Chinese red pepper, chilli, thick broad-bean sauce, and pickled chilli are fried… Then we get a tongue-numbing, spicy, fragrant dish of Laifeng Fish, a dish hailed as the ancestor of Chongqing Jianghu cuisine. Its highly position results not only from its favor, but also a story in history.