"Boiled fish" originated in Chongqing's Yubei region, just over a decade ago. The invention of this dish is the master of the Sichuan family origin, can be said to have grown up in the kitchen, coupled with smart and studious, young has a very deep attainments. Speaking of his fame, it would be impossible not to mention a cooking competition held in Chongqing area in 1983. In this competition, he made "boiled pork slices" with a cooking method similar to that of boiled fish nowadays, which was very different from the traditional method at that time. The new "boiled meat" with its color, appearance, taste and many other aspects of the characteristics of the judges unanimously recognized, he also won the prize.
Since the award, friends and relatives have come to congratulate him, and every time he entertains guests, he must personally cook "boiled meat". This day, there is a friend who grew up together came to visit, this friend lives in the Jialing River, each time to come to bring a few just played up the Jialing River grass carp, this time is no exception. Every time we get together, a few drinks is certain, see near noon, but the master for lunch worried, not for anything else, just because the friend from childhood taboo eating meat, but the family did not prepare other meat, and the master wants to let his friend to share the competition winning dishes. When he was worried, the fish jumping in the wooden pot reminded the master, why not boil "fish". In this way, the first pot of boiled fish was born, and more unexpectedly, the freshness of the fish, spicy thick, making friends rave, the master himself is also one of the surprise.
Since then, the master began to study "boiled fish", the characteristics of the fish, spicy collocation, color innovation and many other aspects of striving to achieve excellence, after more than a year of hard work, in 1985, the basic stereotypes of boiled fish. Soon boiled fish led the local food and beverage market, and continue to gradually improve, to the mid-1990s, in the local formation of a boiled fish street.
In early 1999, Mr. Yang Zhan, the founder of Boiling Fish Town, went to Sichuan to investigate the dishes, and through the introduction of friends met the inventor of boiled fish, brought the authentic boiled fish back to Beijing, and made technical improvements to the boiled fish according to the climatic characteristics of the north and the dietary habits of the northern people. on July 22, 1999, the first small store opened in Beijing, and his watchword staple dish is "Boiled Fish", and according to the hot oil boiling fish production, chili rolling characteristics and named "Boiling Fish Town".