Theoretically speaking, the ones in Chengdu are definitely not as authentic as those in Chongqing.

When making fish in Sichuan cuisine, onions or leeks are generally used (not the yellow kind, but actually leeks with a lot of white parts); but it is rare to hear of any restaurant that makes fish with shredded bamboo shoots and fungus.

However, as long as it tastes good; the Chengdu version is definitely not as fishy as the Chongqing version, but the side dishes are richer and the nutrition is more balanced!

As far as I know, Sichuan people usually don’t cook this dish at home. Firstly, the sweet and sour taste may not go well with rice, and secondly, if the ratio of sweet and sour is not well controlled, it will be a dark dish.

Our high school cafeteria used to love making this dish. One family used leeks and the other used green onions.

I found that not many people order fish-flavored shredded pork when eating out, whether in Sichuan or out of town; they usually order it when buying takeout or fast food.

The Chongqing version of fish-flavored shredded pork does not have shredded lettuce, fungus and carrot. The other version does, but I don’t know if it is from Chengdu.

I have eaten both versions, but the version without those three things I think is the authentic fish-flavored shredded pork. At least the first bite I took it made me feel it was very delicious. The version without those three things is really not delicious.

, also has a weird smell.

I was born in Chengdu, and 80% of my parents’ relatives live in Chengdu.

When he was four years old, he moved to Chongqing with his parents and has lived here for twelve years now.

As a person with rich life experience in Chengdu and Chongqing, I am indeed qualified to answer this question.