1, different foods

Sweet and sour fish: Shandong cuisine.

Fish with Chinese sauerkraut: Sichuan cuisine-Chongqing cuisine.

2. Different characteristics

Sweet and sour fish: the taste of sweet and sour fish belongs to sweet and sour taste, and the practice belongs to cooking, but how to make sweet and sour fish best depends mainly on your own taste habits to adjust the details.

Pickled fish: Pickled fish is mainly made of grass carp and cooked with pickles, which is sour and delicious; Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

History of pickled fish

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 leftover small fish with farmers on the riverside to eat sauerkraut. Fishermen cook soup in a pot with sauerkraut and fresh fish. This soup tastes delicious, and some small shops transplant it and supply it to diners who come from all over the world.

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.