The Dietary Memory of"Kanglang Fish"in Fuxian Lake from the Perspective of Original Ecology
During the Ming Dynasty(AD.1368-1644),many Han people migrated to Yunnan,and the"fresh fish"from Fuxian Lake,which was passed down as a"miasma cure"received widespread attention from the government as well as the public.Before the fixed concept of"Kanglang fish"entered into the Kangxi Dictionary,concepts with similar pronunciations such as"Sea Maggot","Rock Cave Fish","Cave Fish","Kanglang Fish","Qianglang Fish",and other pronunciations with little difference were synonymous with"Kanglang Fish"("Anti Wave Fish").With a small amount of fresh fish for actual dishes,most of them are made into dried salted fish.In the Qing Dynasty,the Yunnan official class represented by Zhao Shilin reversed the overall evaluation of"Kanglang Fish"and tirelessly added its uniqueness to the memory space of Chinese cuisine.During the Republic of China era(1911-1949),the idea of trial production of canned"Kanglang Fish"was put on the agenda.By the 1990s,"Kanglang Fish"consumption still played an extremely important role.
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