腌（an方言音）鱼，是黔东南苗族、侗族的传统名贵食品，历史悠久，风味独特，其制作方法是将鱼剖开去除内脏，经盐腌12h后，拌入糯米饭、辣椒粉及其它辅助香料入坛（桶）腌制而成。腌鱼集甜、酸、辣、麻、成为一体，口感软嫩．味道鲜美，可生吃，亦可煎、炸、烤、蒸熟吃，是招 Marinated (an dialect sound) fish, is a traditional and precious food of Miao and Dong in Qiandongnan. It has a long history and unique flavor. It is made by cutting and removing internal organs of the fish. After being salted for 12 hours, stir in glutinous rice, Other auxiliary spices into the altar (barrel) marinated. Pickled fish sweet, sour, spicy, hemp, into one, taste soft and tender. Taste delicious, eaten raw, fried, fried, roasted, steamed eat, is recruit