Boiled fish originated in Yubei, Chongqing, with a history of only ten years. The master who invented this dish was born in a Sichuan family. It can be said that he grew up in the kitchen, smart and studious, so he has a deep cultivation at a young age.

Boiled fish, also known as river boiled fish, is available in almost all Sichuan restaurants, big or small, and even some street shops and food stalls regard it as the main course. However, if the origin of this dish is mentioned, it is natural that authentic boiled fish was first introduced to the boiled fish town in Beijing, and it has the most say.