Sauerkraut fish belongs to Sichuan cuisine, which is famous for its unique seasoning and unique cooking techniques. Fresh grass carp as the main material, with Sichuan pickles cooked into. Although this dish is a Sichuan folk home cooking, but widely spread. The meat is tender, the soup is sour and flavorful, slightly spicy and not greasy; the fish is tender and smooth. Pickled fish popular in the early 1990s, in large and small restaurants have its place, Chongqing chefs and push it to the motherland north and south of the Yangtze River, pickled fish is the beginning of Chongqing cuisine one of the pioneers.