1. Fish head with chopped pepper is usually steamed with bighead carp and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

2. Hot and sour fish is a famous Sichuan dish, with rich flavor and outstanding kimchi flavor. If you don't add watercress, it's traditional Sichuan cuisine, pickled anchovies.

3. Fish with pickled vegetables, also called fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and unique cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.

4. Sweet and sour fish slices are a traditional dish in Shandong, belonging to Shandong cuisine. Sweet and sour fish pieces are mainly made of peanuts, which is very simple. Just follow the recipe steps to make a delicious dish.

Fried fish in sweet and sour is a traditional dish with a long history. According to Dream of Tokyo, it was popular in Tokyo market during the Northern Song Dynasty. It is characterized by bordeaux color, softness, smoothness and fragrance; Baked noodles are as thin as hair, fluffy and crisp, sweet and sour, and slightly salty in acid.