1, chopped pepper fish head, usually steamed with bighead carp fish head and chopped pepper as the main materials, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

2. Hot and sour fish is a famous Sichuan dish, which has a strong flavor and a prominent kimchi flavor. If you don't add watercress, it will be a traditional Sichuan dish, pickled anchovy.

3. Fish with pickled vegetables, also known as fish with sour soup, is a classic dish from Chongqing, which is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.

4. Sweet and sour fish pieces are traditional dishes with characteristics in Shandong, belonging to Shandong cuisine. Sweet and sour fish pieces take peanuts as the main material, which is very simple. Just follow the recipe steps to make a delicious dish.

5. Sweet-and-sour fried fish is a traditional dish with a long history. According to "Dream of Tokyo", it was popular in the Tokyo market during the Northern Song Dynasty. It is characterized by bordeaux color, softness, tenderness and fragrance; Baked noodles are as thin as hair, fluffy and crisp, sweet and sour, and slightly salty in acid.