Originated from the river village fishing boats in Jiangjin, Chongqing. According to legend, the fisherman will catch big fish to sell money, often sell the leftover small fish and riverside farmers for pickles to eat, the fisherman will be pickles and fresh fish in a pot of soup, and I can't imagine that the taste of this soup is really some delicious.

Sauerkraut belongs to the Sichuan cuisine, Sichuan cuisine enjoys the reputation of "one dish, one frame, a hundred dishes, a hundred flavors". Known for its unique flavoring and unique cooking techniques, it is also known as "sour soup fish". Fresh grass carp as the main ingredient, with Sichuan pickles cooked into. Although this dish is Sichuan folk home cooking, and widely spread. Vegetable meat is tender, soup sour and delicious, slightly spicy and not greasy, the fish is tender and smooth.