舌尖上的美食 第27期:卵石鮮魚湯 Tianma Gastrodia elata
Fish Soup with Pebbles
卵石鮮魚湯
According to legend, the famous Blang dish, Fish Soup with Pebbles, was created by some Blang fishermen in the wild. The story goes that, everyday Blang fishermen had to travel a long distance to catch fish in the river far away. After catching the fish, the fishermen, usually so hungry for food, would cook the fish beside the river with extremely limited ingredients—the fresh fish just caught and a bit of salt they carried. They dug a pit on the bank and laid several layers of Japanese banana leaves over the bottom, using it as a pot. After filling it with water, they put the fish inside and began to cook the fish soup, with the water heated not by fire, but by the hot-burnt pebbles they put one by one between the leaves. Before long the redolence mixed with the flavor of the fish soup and roasted pebbles prevailed along the river. Magically, the soup was no less palatable even cooked without using a pot or other common ingredients such as edible oil, onion, ginger or garlic, etc.
布朗族名菜“卵石鮮魚湯”，相傳是漁民在野外抓到魚後，又饞又餓，除了當場捉到的活魚和隨身攜帶的一點鹽巴外，他們不用任何佐料。只要在沙灘上刨一個坑，在坑內鋪上幾層芭蕉葉代替鐵鍋，然後裝上清水和鮮魚，將河中卵石取來放在火塘內燒紅，再將燒紅的卵石一個接一個地投入裝有清水和鮮魚的芭蕉葉內，於是不用鍋不用油的鮮魚湯便這樣燒成了。這種魚湯味道鮮，而且有燒石的香味。
