Sauerkraut fish, also known as pickled fish, is a classic dish originating from Chongqing and is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Jianghu cuisine in Chongqing.
Chinese name
Sauerkraut fish
Foreign name
Sauerkraut and fish
Classification
Chongqing cuisine
Taste
Sour, spicy and delicious
Main ingredients
Fresh fish, pickles
Nutrition Ingredients
Protein, minerals
Production process
Stew
Accessories
Pickled ginger, chopped green onion, Sichuan peppercorns, garlic, refined salt, cooking wine, broth, cooked vegetable oil