Snakehead, also known as mullet, has few bones, delicious meat and is not fragile after cooking. It is a relatively common freshwater fish with moderate price. Its supply is stable, the meat is tender, the meat yield is high, and the taste is firm. After serving, even if you leave it for a while, you can still keep the Q bomb when you eat it at last.

Introduction of pickled fish

Fish with pickled vegetables, also known as fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine. Fish with pickled vegetables is made from grass carp and pickles. It tastes sour and delicious. It can also increase people's appetite.

There are different opinions on the historical origin of pickled fish, so it is impossible to verify it. Inherited, the production method is different, but the taste is basically the same. Fish with Chinese sauerkraut started from fishing boats in Jiangjin Village, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange the leftover small fish with farmers on the riverside to eat kimchi. Fishermen use sauerkraut and fresh fish to cook soup in one pot, which tastes delicious.

So some small shops were transplanted and supplied to diners from south to north. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine.