1, pickled fish belongs to the Sichuan cuisine, known for its unique flavoring and unique cooking techniques. Fresh grass carp as the main ingredient, 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. Sauerkraut version of fish popular in the early 1990s, in large and small meals right hall have its place, Chongqing chefs and push it to the motherland north and south of the river, pickled fish is one of the beginning of Chongqing cuisine pioneer.

2, pickled fish began in Chongqing Jiangjin Jiang village fishing boat. According to legend, the fisherman will catch big fish to sell money, often sell the leftover small fish and riverside farmers for pickled vegetables to eat, the fisherman will be pickled vegetables and fresh fish in a pot of soup, I can't imagine that the taste of this soup is really some fresh, so some chicken hair store will be transplanted to supply diners from the north to the south. 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 one of the beginning of Chongqing cuisine pioneers.

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