Along the Mang Mang Yangtze River, Chongqing is destined to be a city that is good at eating fish.
In the entire western region, Chongqing's per capita consumption of fish-based aquatic products is firmly in the forefront, second only to the coastal Guangxi. The number of fish and food categories in Chongqing has almost reached the position of "one county, one specialty, one district and one business card".
Boiled fish was first popular in the Cuiyun area of northern Chongqing, also known as "river boiled river fish", characterized by "oil but not greasy, spicy but not dry, hemp but not bitter, smooth and tender meat". The method is to quickly boil the fillets in boiling water, then pour the sautéed dried peppers, peppercorns and hot oil together to make them spicy.
Sauerkraut fish began in Jiangjin, Chongqing, popular in the 90s of the last century, because of its sour taste, once launched, it became popular all over the country, and it is one of the pioneers of Chongqing Jianghu cuisine. Sauerkraut fish is made of grass carp as the main ingredient, with special sauerkraut and pickled radish specially made in Sichuan and Chongqing regions, which is sour, spicy and spicy, and the most appetizing.
Wanzhou grilled fish is the originator of the grilled fish industry in Chongqing and even the whole country, and its birthplace can be traced back to the Small Three Gorges region a thousand years ago. Using the special cooking method of first roasting and then stewing, the fish skin is brown, the fish meat is tender, the fish is fragrant, and there are ten flavors to choose from, such as spicy, pickled pepper, spicy, tempeh, fish, and slag sea pepper.
Delicious to the CCTV small gate triad, as a kind of hot pot fish, using wild or natural large lake fish, delicious meat, high protein. "Sanhe" means "heaven, place, and people", and also refers to the combination of the three methods of Beidu fish, Wujiang fish and Tai'an fish, and the taste is rich and creative.
Paper-wrapped fish became popular around 2006 and is an upgraded and innovative version of traditional grilled fish. The fish, spices, and side dishes are wrapped in oil paper and stewed in a pot, and as the temperature rises, the soup boils, and then it only takes about 10 minutes to uncover it, the aroma is fragrant, the fish is particularly flavorful, and the meat is very tender.
After the millennium, the tender frog meat and fat fish head formed the strongest CP in the Chongqing gastronomic circle. Spicy and fragrant pot bottom, all long legs, collagen, not greasy, the fish head fishy smell after high temperature cooking has been removed, the taste can just be integrated with the umami taste of the beautiful frog, becoming more delicious.
Based on the unique tastes of spicy and sour, spicy, pepper and sauerkraut in Chongqing's diet, Shunshui Fish innovatively integrates more than ten flavors of precious and nourishing Chinese medicinal materials to create a new fish hot pot in Chongqing. Shunshui fish has the characteristics of strong aroma, bright soup color and mellow taste, which is suitable for men, women and children in all seasons.
To eat fish, you have to ask the people of Chongqing, you don't have to go out of Chongqing City. As a veteran foodie, tell me what kind of fish you like to eat the most?
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