Origin of the dish Pickled fish originated from the Jiangcun fishing boat in Jiangjin, Chongqing. It is said that fishermen sell the big fish they catch and often exchange the remaining small fish for sauerkraut with farmers on the riverside. The fishermen cook the sauerkraut and fresh fish into a pot of soup. Unexpectedly, the soup tastes really delicious.

Sauerkraut fish became popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have promoted it to the north and south of the motherland. Sauerkraut fish is one of the pioneers of Chongqing cuisine. Cuisine: Pickled fish belongs to Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one dish, one hundred dishes and one hundred flavors". It is famous for its unique seasoning and unique cooking techniques. It is also called "sour fish" in various places. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the finished dish is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and smooth. Sichuan pickled fish related allusions There are many theories about the origin of pickled fish. Legend has it that pickled fish originated from the Jiangcun fishing boat in Jiangjin, Chongqing. It is said that fishermen sell the big fish they catch and often exchange the remaining small fish for sauerkraut with farmers on the riverside. The fisherman cooks sauerkraut and fresh fish in a pot. Unexpectedly, the soup tastes really delicious, so he adds some chicken feathers The small shop transplanted it to serve diners from south to north. Pickled fish became popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have introduced it to the north and south of the motherland. Pickled fish is one of the pioneers of Chongqing cuisine. Pickled fish