Chongqing Municipality. Sauerkraut fish, also known as fish in sour soup, is a classic dish originating from Chongqing Municipality, known for its characteristic seasoning and unique cooking techniques. Popularized in the 1990s, it is one of the trailblazers of Chongqing's Jianghu cuisine. Sauerkraut fish with grass carp as the main ingredient, with kimchi and other ingredients cooked into the taste of hot and sour, fish is rich in high-quality protein, the lactic acid in the sauerkraut can promote the body's absorption of iron, but also increase the human appetite.

Chongqing. Sauerkraut fish, also known as fish in sour soup, is a classic dish originating from the city of Chongqing, known for its characteristic seasoning and unique cooking techniques. Popularized in the 1990s, it is one of the trailblazers of Chongqing's Jianghu cuisine. Sauerkraut is made with grass carp as the main ingredient, cooked with pickles and other ingredients, and tastes hot and sour, the fish is rich in high-quality protein, and the lactic acid in the sauerkraut promotes the body's absorption of iron, and also increases one's appetite. A pot of steaming hot pickled fish are tender white fish fillets, red spicy oil, petite sesame seeds, deep emerald-colored sauerkraut. One taste and the freshness and spiciness is just right.