1. Fish is a dish that came to Jiangsu from Sichuan in the early 1990s. Unexpectedly, it has become outdated in Sichuan, but it has been passed down in Jiangsu, especially Nanjing, and it is spread from hotels to This dish is indispensable in food stalls because it tastes salty, fresh, sour, spicy, and fragrant, and is especially suitable for accompanying wine and rice. Therefore, until now, it has been a classic dish in Nanjing and has been deeply rooted in the food industry. into the hearts of Nanjing people.

2. The bottom is pickled sauerkraut, and the top is herring fillets. The sauerkraut is sour, the fish fillets are white and tender, and there is a layer of red oil floating on top. There are a few pickled red fish floating on top of the red oil. Peppers are like elves. As soon as they are served on the table, you can smell the fragrance, which will make you salivate and salivate. Seeing this dish reminds me of the hard life when I first arrived in Nanjing. But every time I go to a food stall with a few friends, order a pot of pickled fish, stir-fry some vegetarian dishes, and sip beer, all the bitterness and grievances are all in my stomach with the spicy taste of the pickled fish, and the next day Working hard as usual, it was such a difficult and memorable time, so I will never forget the pickled fish and that period of time that I will miss forever.

3. Fish in sour soup is a unique food of the Miao people. It has a delicious sour taste, full of spiciness, and whets your appetite.

4. Generally, the specialty bad pepper and many local nutritious Chinese herbal medicines are added first, and the tomato acid is used to cook a natural sour soup, and then the cleaned live fish are boiled in the pot.

5. Sour soup is brewed with boiled rice swill. The best sour soup should be white.

6. The clear sour soup is sour and fragrant, but slightly less mellow. With the addition of red sour soup made with tomatoes, the taste is even more perfect.

7. If you add some soybean sprouts, small bamboo shoots and wild onions as auxiliary ingredients, the flavor will be more unique. There is no poem about the fish in sour soup, just find a sentence describing the appearance of the fish in sour soup

8. After a while, our family snatched up a large pot of pickled fish and left little behind. Although the taste is not as authentic as in the restaurant, maybe it’s because I made it myself. I enjoyed this meal very much!

9. Bring the hot water to a boil first, then put in the cleaned pieces of yellow croaker, then put the sauerkraut, dried bamboo shoots, ginger and chili slices into the pot and simmer for 10 minutes. about. Then add various seasonings. A mouth-watering delicacy was born.

10. The flesh of raw salmon is pink with white stripes on it. Its meat is really delicious, dipped in mustard, it's tender, smooth and fresh in your mouth, and a little spicy.