Pickled fish is a dish that spread from Sichuan to Jiangsu in the early 1990s. Unexpectedly, it was already outdated in Sichuan, but it has been passed down in Jiangsu, especially Nanjing, and is served in everything from hotels to food stalls.

This dish is indispensable because it tastes salty, fresh, sour, spicy, and fragrant, and is especially suitable for accompanying wine and rice. Therefore, until now, it has always been a classic dish in Nanjing and has been deeply ingrained in the hearts of Nanjing people.

heart.

The bottom is pickled pickled cabbage, and the top is herring fillets. The pickled cabbage is sour, and the fillets are white and tender. There is a layer of red oil floating on top, and a few pickled red peppers are floating on the red oil, like elves.

When you go to the table, you can smell the fragrance, which will make your mouth full and greedy. Seeing this dish reminds me of when I first arrived in Nanjing, my daily life was very hard, but every time I went to Nanjing with a few friends,

At the food stall, I ordered a pot of pickled fish, stir-fried some vegetarian vegetables, and sipped beer. Suddenly all the bitterness and grievances went into my stomach with the spicy taste of pickled fish. I continued to work hard the next day. It was such a difficult period.

What a memorable time, so I will never forget the pickled fish and those years that I will miss forever.