卵石鲜鱼汤
According to legend, the famous Blang dish, Fish Soup with Pebbles, was created by some Blang fishermen in the wild. The story goes that, everyday Blang fishermen had to travel a long distance to catch fish in the river far away. After catching the fish, the fishermen, usually so hungry for food, would cook the fish beside the river with extremely limited ingredients—the fresh fish just caught and a bit of salt they carried. They dug a pit on the bank and laid several layers of Japanese banana leaves over the bottom, using it as a pot. After filling it with water, they put the fish inside and began to cook the fish soup, with the water heated not by fire, but by the hot-burnt pebbles they put one by one between the leaves. Before long the redolence mixed with the flavor of the fish soup and roasted pebbles prevailed along the river. Magically, the soup was no less palatable even cooked without using a pot or other common ingredients such as edible oil, onion, ginger or garlic, etc.
布朗族名菜“卵石鲜鱼汤”，相传是渔民在野外抓到鱼后，又馋又饿，除了当场捉到的活鱼和随身携带的一点盐巴外，他们不用任何佐料。只要在沙滩上刨一个坑，在坑内铺上几层芭蕉叶代替铁锅，然后装上清水和鲜鱼，将河中卵石取来放在火塘内烧红，再将烧红的卵石一个接一个地投入装有清水和鲜鱼的芭蕉叶内，于是不用锅不用油的鲜鱼汤便这样烧成了。这种鱼汤味道鲜，而且有烧石的香味。
