Minorities" fish dishes during the Spring Festival

People of Dai like to eat burned fish in bamboo. They split the bamboo to pinch the fish stuffed with pork and seasoning， and then put the fish in bamboo to burn with slow fire. You don't need to use chopsticks when eating， just only need to cut a piece of banana leaf， put the burned fish in bamboo on the leaf， and tear to eat. Such way to eat not only increases family atmosphere of harmony， but also means "prosperity and good luck" in the next year.

Hmong people living in the south like to eat spiced fish during the Spring Festival. They eviscerate and clean the fish， cut the fish into small pieces， soak it with soy sauce and salt for 3 hours， fish out and dry it， and then fry it， then immediately dip it in soup blended with sugar， rice wine， ginger juice and plain boiled water for 5 minutes， fish out and dry it， put sugar and sawdust in the pan， make the sugar and sawdust produce smog by heating the pot， fumigate the fish with the smog， and take the fish out until burnt flavor sending forth. This dish has five kinds of flavor， sweet， spicy， burnt， scented， and salty taste， and is very delicious.

Koreans love to eat walleye pollack during the Spring Festival. It is said that in ancient times， people living in the settlements of the Koreans suffered from famine and were famished， a man named Lin Mingtai invented edible fish， which helped the fellowmen tide over the famine year. From then on， the local people eat "walleye pollack" to sacrifice Mingtai each year. Each part of walleye pollack is treasured， and is a delicacy. Walleye pollack can be fired， braised in soy sauce， made into a cold dish， and baked. Ancient Koreans could make walleye pollack into 36 dishes.