Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. Made from fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland. Fish with Chinese sauerkraut is one of the pioneers of Chongqing cuisine.

Fish with Chinese sauerkraut started from fishing boats in Jiangjin Village, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange leftover small fish with farmers on the riverside to eat sauerkraut. Fishermen cook soup in a pot with sauerkraut and fresh fish. I didn't expect this soup to be really delicious, so some chicken hair shops transplanted it and supplied it to diners from south to north. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine.