Making Traditional Mountain Stream Fish Stew & Foraged

Navigated a bamboo raft through mist-covered mountain waters to pull fresh river fish and eels straight from woven bamboo fish traps, foraging tender wild water ferns along the riverbanks (山野寻鲜). Following classic countryside traditions, the crisp wild greens are quick-blanched and splashed with sizzling hot chili oil, while the freshly caught river fish simmer slowly in a deep wok with garlic, ginger, and garden peppers before being transferred into a bubbling clay pot over a woodfire brazier.
Topped with a handful of fresh garden herbs, every steaming bite brings together the tender sweetness of pure stream fish and the crisp, refreshing snap of foraged hillside greens. A tranquil autumn meal savored under the courtyard canopy, celebrating the quiet abundance of flowing rivers and peaceful village life.