In Tujia and Miao ethnic minority, “Sour Fish” is a rare and delicacy with unique local characteristics. What’s “Sour Fish”? Disembowel the fresh little fish, pack with rice powder (put certain salt and mix), put into the jar for preserving 3-5 days, scoop put after smelling sour, fry with tea oil or other vegetable oils. Then the dish tastes sour and delicious with golden color. Since “Sour Fish” is pickled in the jar for a long time, becomes processed after salt pickling, so it is edible after taking from the jar.