在寒露时节制腌鱼是湖南侗家人的习俗。

People of the Dong ethnic group in Hunan province have the custom of making kippers during Cold Dew.

腌鱼是整条鲱鱼去头去尾后以盐腌制而后烟熏而成。

A kipper is a whole herring fish that has been split from tail to head, salted, and smoked.

据说在寒露之日用米酒、盐、糯米、生姜等辅料制作的腌鱼特别美味。

It is said that the kipper made on the day of the Cold Dew with accessory foods such as rice wine, salt, glutinous rice, and ginger are especially delicious.

他要磨刀、杀猪、捉鱼、腌鱼，还要去水动力磨坊磨荞麦，还要种土豆，并储存起来。

He sharpened the scythes on a grindstone, slaughtered a pig, caught and salted fish, ground barley in a water-driven grist-mill and grew and stored potatoes.

在他看来，一顿优雅的晚餐应该是芝士通心粉配上一条腌鱼，桌上还要铺上几页《金融时报》当桌布。

His idea of an elegant dinner was macaroni cheese with a kipper thrown in, and with pages of the Financial Times spread on the table as a cloth.