Homemade Pickled Fish
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
30m
Serving
3
Sauerkraut fish is a "famous dish" suitable for spring, summer, autumn and winter, and it is also my favorite hot dish. As a representative of Chongqing Jianghu cuisine, the source of sauerkraut fish is the many stories circulating in the rivers and lakes. Various schools have different opinions, but the hot and sour and delicious taste and unique cooking techniques are the default standards of everyone. I have seen four or five versions of the origins of pickled cabbage fish. In those stories, there are three factors involved. First, the market, the second, the Sichuan pickled cabbage, and the third, the fresh fish on the river.
As early as the 1980s and 1990s, although the people of Chongqing were not wealthy, they were diligent and optimistic. The special geographical location and unique dock culture formed the magical Sichuan-flavored rivers and lakes, and Jianghu cuisine came from this. With many teachers, non-conventional laws, no school, and Chongqing people's "taste, spicy" eating habits, Jianghu cuisine stands out from the food stalls and flies restaurants, and becomes a character like Linghu Chong in Jin Yong's book.
Spicy and sour fish is a pioneer in Jianghu cuisine, and it became popular as early as the 1980s. The price is not expensive, the taste is excellent, the important thing is that the characteristics of Sichuan cuisine are all available. Kimchi is a must-have ingredient for every family in Sichuan, and river fish is the most common species on the Yangtze River. It is topped with rattan pepper and chili hot oil. How can such refreshing spicy food not be loved by Chongqing people. Three or five friends, roadside stalls, as long as a pot of hot and sour fish, add a few bottles of beer, you can Hu Kan all night, here is the most down-to-earth rivers and lakes in Chongqing, but also the most delicious pickled fish.
As early as the 1980s and 1990s, although the people of Chongqing were not wealthy, they were diligent and optimistic. The special geographical location and unique dock culture formed the magical Sichuan-flavored rivers and lakes, and Jianghu cuisine came from this. With many teachers, non-conventional laws, no school, and Chongqing people's "taste, spicy" eating habits, Jianghu cuisine stands out from the food stalls and flies restaurants, and becomes a character like Linghu Chong in Jin Yong's book.
Spicy and sour fish is a pioneer in Jianghu cuisine, and it became popular as early as the 1980s. The price is not expensive, the taste is excellent, the important thing is that the characteristics of Sichuan cuisine are all available. Kimchi is a must-have ingredient for every family in Sichuan, and river fish is the most common species on the Yangtze River. It is topped with rattan pepper and chili hot oil. How can such refreshing spicy food not be loved by Chongqing people. Three or five friends, roadside stalls, as long as a pot of hot and sour fish, add a few bottles of beer, you can Hu Kan all night, here is the most down-to-earth rivers and lakes in Chongqing, but also the most delicious pickled fish.
