KK1-1859 - Banau a lam (Banau: The fermented fish) with English translation
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Translation (Keita Kurabe) In our Kachin homeland, among many unique foods, there once was a fish paste that was highly valued. Even today, it can still be seen to some extent. However, it can be seen that fish paste is not eaten as much as in the past. People dig for gold. Where gold is mined and washed, the use of acid has reduced the fish population. People eat large fish. Because of this, the fish population has not increased much. Therefore, the fish paste has diminished. Among these, the story of Nganen Nawng fish paste is something worth knowing. Nganen Nawng is about the size of a thumb. It is very similar to Ngahtang. It is not Ngahtang. The place where it appears, where the fish ascend, is often at long waterfalls, like the Ningbut and Dinghpang waterfalls. At the waterfalls, the fish ascend during March and April. When the fish ascend upstream, they go along the banks. They ascend where the water is gentle and not strong. The caught fish are spread out and dried on flat stones near the river. Once dried, they are wrapped and pasted in banana leaves. They are wrapped in banana leaves. The innards do not burst. It is hung under the hearth partition, upside down. In this way, over time, it naturally becomes fish paste. The fish is being continuously pressed. In the past, it was said that those who obtained Nganen Nawng fish paste were considered to have good relatives. Transcription (Keita Kurabe) Anhte Jinghpaw Wunpawng buga hta laklai ai lu sha, sha hpa law law nga ai kaw na moi prat de grai jahpu shareng ai banau langai mi nga sai. Ya ten hta mung loi li gaw nga ai. Rai tim moi na daram banau lu sha n nga ai hpe mu lu ai. Dai gaw shingra tara ja htu ai. Ja htu ai kaw, ja gashin ai kaw acid lang ai majaw nga ni yawm wa ai. Nga kaba sha ai. Ning re ai a majaw nga ni nau n mayat ai. Dai majaw banau n law wa ai re. Dai hta nganen nawng banau a lam gaw anhte chye ging, chye da mai ai. Nganen nawng ngu ai gaw lata yung nu daram kaba ai. Ngahtang hte grai bung ai. Ngahtang gaw n re. Dai... Dai pru ai shara gaw, dai nga lung ai shara gaw law malawng rum galu nga ai shara Ningbut rum, Dinghpang rum kaw re. Hka rum kaw dai kaw nga ni ndai April, March shata hta nga ni lung ai. Nga ni hka hku de lung yang dai kaw hka hkingau lam hku lung ai. Hka kya ai hka hpungla n ja ai hku lung wa yang hka makau de ka ja nna ja la ai. Lu ai nga hpe hka makau na lungbyen kaw nan garai nna lam ai. Hkraw yang ka htang wa nna lahpaw bang na nyep ai. Lahpaw htun nna nga hpe bang ai. Pu n baw ai. Dai hpe garap ding, garap rap ding kaw nhtang hku chyaw di di (galaw nna) ka hpe noi tawn da ai. Dai hku shi hkrai shi na wa jang banau byin ai. Nga dingyan nawng nawng re. Dai nga banau gaw, moi de nga, nganen nawng banau lu ai masha gaw jinghku gaja lu ai ni ngu masat la ai htung hking mung nga lai wa sai. . Language as given: Jinghpaw
【译介（Keita Kurabe 译）】在我们克钦（Kachin）故土的诸多特色美食中，曾有一种备受珍视的鱼酱。时至今日，它仍在一定范围内得以留存。但可以明显观察到，如今人们食用该鱼酱的频次已远不及往昔。当前当地居民多从事淘金活动，在淘金洗金的区域，酸性试剂的使用导致当地鱼类种群规模显著缩减。加之人们大规模捕捞成鱼，使得鱼类种群难以恢复增长。因此，鱼酱的制作与传承也逐渐衰微。其中，恩加嫩瑙（Nganen Nawng）鱼酱的故事尤为值得关注。 恩加嫩瑙鱼体型仅拇指大小，与恩加唐（Ngahtang）鱼外形极为相似，但并非同一物种。它们的洄游产卵场所多为狭长型瀑布，如宁布特（Ningbut）瀑布与丁庞（Dinghpang）瀑布。每年3月至4月，这类鱼会逆流而上。它们会沿河岸游动，选择水流平缓的区域上行。被捕捞的鱼会被铺在河边平坦的石块上晾晒干燥。干燥后，便用香蕉叶包裹并捣制成酱。包裹过程中需注意避免弄破鱼的内脏。随后将其倒挂在灶台隔板下方，随着时间推移，它会自然发酵成为鱼酱，期间需持续对其施加压力。 过去，人们认为能够获取恩加嫩瑙鱼酱的家庭，都拥有良好的亲缘关系。 【原始景颇语转写】 Anhte Jinghpaw Wunpawng buga hta laklai ai lu sha, sha hpa law law nga ai kaw na moi prat de grai jahpu shareng ai banau langai mi nga sai. Ya ten hta mung loi li gaw nga ai. Rai tim moi na daram banau lu sha n nga ai hpe mu lu ai. Dai gaw shingra tara ja htu ai. Ja htu ai kaw, ja gashin ai kaw acid lang ai majaw nga ni yawm wa ai. Nga kaba sha ai. Ning re ai a majaw nga ni nau n mayat ai. Dai majaw banau n law wa ai re. Dai hta nganen nawng banau a lam gaw anhte chye ging, chye da mai ai. Nganen nawng ngu ai gaw lata yung nu daram kaba ai. Ngahtang hte grai bung ai. Ngahtang gaw n re. Dai... Dai pru ai shara gaw, dai nga lung ai shara gaw law malawng rum galu nga ai shara Ningbut rum, Dinghpang rum kaw re. Hka rum kaw dai kaw nga ni ndai April, March shata hta nga ni lung ai. Nga ni hka hku de lung yang dai kaw hka hkingau lam hku lung ai. Hka kya ai hka hpungla n ja ai hku lung wa yang hka makau de ka ja nna ja la ai. Lu ai nga hpe hka makau na lungbyen kaw nan garai nna lam ai. Hkraw yang ka htang wa nna lahpaw bang na nyep ai. Lahpaw htun nna nga hpe bang ai. Pu n baw ai. Dai hpe garap ding, garap rap ding kaw nhtang hku chyaw di di (galaw nna) ka hpe noi tawn da ai. Dai hku shi hkrai shi na wa jang banau byin ai. Nga dingyan nawng nawng re. Dai nga banau gaw, moi de nga, nganen nawng banau lu ai masha gaw jinghku gaja lu ai ni ngu masat la ai htung hking mung nga lai wa sai. .
