Fish & seafood 河鲜海鲜

Fish with Pickled Mustard Greens 酸菜鱼

Fish with Pickled Mustard Greens (酸菜鱼) is fish cooked with sour pickled greens. Jiangjin District (江津区) in Chongqing claims the dish, crediting it to a roadside eatery run by the cook Zou Kaixi (邹开喜).

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Jiangjin Fish with Pickled Mustard Greens 江津酸菜鱼

Jiangjin Fish with Pickled Mustard Greens (江津酸菜鱼) is sliced fish cooked with pickled greens and pickled chillies in a sour, hot broth.

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Xinghu Baby Fish 星湖鱼

Xinghu Baby Fish (星湖鱼) are small fish bred and cooked in Weixinghu Subdistrict (卫星湖街道) of Yongchuan District (永川区), Chongqing, where they carry the registered name Xinghu Ruyu (星湖乳鱼).

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Qijiang Beidu Hot-Oil Fish 綦江北渡鱼

Qijiang Beidu Hot-Oil Fish (綦江北渡鱼) is a river-fish dish from Qijiang (綦江), Chongqing, cooked in the jianghu (江湖菜) style and finished by pouring boiling oil over the fish, which comes to the table under red oil, chilli, Sichuan pepper and garlic.

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Youting Braised Crucian Carp 邮亭鲫鱼

Youting Braised Crucian Carp (邮亭鲫鱼) is whole crucian carp fried and then braised in a red chilli sauce, named after Youting (邮亭), a town in Dazu District (大足区), Chongqing.

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Bishan Laifeng Spicy Fish 璧山来凤鱼

Bishan Laifeng Spicy Fish (璧山来凤鱼) is a freshwater fish dish from Laifeng post station (来凤驿) in Bishan District (璧山区), Chongqing, cooked in a red oil of pickled chilli and bean paste and finished with a pour of oil sizzled with Sichuan pepper and dried chilli.

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Laifeng Fish with Pickled Mustard Greens 来凤酸菜鱼

Laifeng Fish with Pickled Mustard Greens (来凤酸菜鱼) is listed among the local specialties of Bishan District, Chongqing. The name includes 鱼 (fish), 酸菜 (pickled vegetables).

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Jiangkou Sour-Soup Fish 江口鱼

Jiangkou Sour-Soup Fish (江口鱼) is fish boiled for a couple of minutes in a sour broth of long-fermented pickles, named after Jiangkou town (江口镇) in eastern Wulong District (武隆区), Chongqing, where the Wu River (乌江) meets the Furong River (芙蓉江).

Wujiang River Fish 乌江鱼

Wujiang River Fish (乌江鱼) is listed among the local specialties of Wulong District, Chongqing. The name includes 鱼 (fish).

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Emei eel strips 峨眉鳝丝

The eel is tender and slightly springy, with a rich savory flavor against crisper vegetables and the sauce's spice or acidity.

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Yaan fish casserole 雅安砂锅雅鱼

The flesh is tender and delicate, with a clear-to-rich savory broth and contrasting vegetables. Fine bones can remain even in carefully prepared portions.

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Hanyuan peppercorn fish 汉源贡椒鱼

Expect a fragrant tingling sensation against tender fish. Fresh or dried peppercorns and added chilli can change the flavour substantially.

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