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It is a favourite fish delicacy of the Jinuo ethnic minority who mainly live Xishuangbanna Prefecture in the south of Yunnan.
The fish, whose scale, guts and head are ridded, is at first mixed with cooked rice, cayenne, salt and other ingredients; then all the stuff will be put into a bamboo tube and lidded/sealed with a banana leave. Two weeks later, the fish will be ready and can be used for cooking.
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