The Most Low-Key Fish-Loving Province That Revolutionized Chinese Palates

When we talk about provinces renowned for fish consumption, seafood-rich Guangdong or the "Land of a Thousand Lakes" Hubei might first come to mind. Yet the fiery Sichuan-Chongqing region has quietly influenced the nation's fish-eating preferences through its versatile seasonings, masterful cooking techniques, and bold, rustic fish dishes, becoming one of China's most sophisticated regions in savoring fish.

From sauerkraut fish to boiled fish, from fish hotpot to grilled fish, Sichuan-Chongqing people always skillfully blend the freshness of fish with the region's signature spiciness, creating mouthwatering delicacies.

Even if you're not a die-hard fan of Sichuan-style fish, you can hardly resist the nationwide fame of "fish-flavored shredded pork." This dish contains no fish but is named for its fish-like aroma, with seasonings and methods derived from Sichuan-Chongqing's profound understanding of umami—perfectly balanced sweet-sour with mild spice that captivates at first bite.

When it comes to cooking fish, Sichuan-Chongqing folks are simply unmatched!

Sichuan-Chongqing people elevate fish seasoning to an art form—preparing fish is no easy feat! It requires completely eliminating muddy odors while preserving the fish's natural tenderness, then amplifying each fish's unique flavors into spotlight-worthy highlights on the palate. Such a demanding task can only be shouldered by Sichuan cuisine's philosophy of "a hundred dishes, a hundred flavors."

Broad bean paste, pickles, and chili peppers—the "holy trinity" of Sichuan cuisine—are the secret weapons in Sichuan-Chongqing fish cookery.

Braised fish with bean paste is a staple on Sichuan-Chongqing tables. With Pixian bean paste as its soul, it harmonizes salty, sweet, sour, and spicy flavors, enhanced by aromatic garlic, ginger, and scallions to neutralize fishiness. Though seasonings play supporting roles traditionally, here they shine so brilliantly that the fish becomes a "figurehead emperor"—fresh carp or grassfish simply pan-fried golden, then simmered with bean paste, pickled ginger, pickled peppers, soy sauce, vinegar, and fermented rice, finished with broth and a sprinkle of fish-mint or agastache. The rich, slightly sweet-spicy sauce makes every chopstick-dipped bite life-alteringly delicious. This dish is one of the "Four Guardians" of Sichuan-Chongqing New Year feasts, always the first plate cleaned by children.

Beyond braising, Sichuan has another signature method: dry-braising. This technique originated from a famous dish served at the banquet of master painter Zhang Daqian, hence named "Daqian Dry-Braised Fish."

Also using carp, dry-braising requires frying until the skin turns resilient while keeping the flesh tender. To infuse flavor, the seasoning demands extra finesse—adding fatty pork cubes for richness and traditional fish-pickled chili (a Sichuan specialty where erjingtiao peppers are fermented with salt, malt sugar, liquor, and fish), complemented by bamboo shoots, mushrooms, and scallions.

The spice-covered dry-braised fish releases intoxicating aromas. Parting the scallions and chilies with chopsticks to reveal tender belly meat dipped in sauce, one experiences crispy skin giving way to melting flesh, with lingering sweet-umami notes and glossy gravy delivering complex flavors—Sichuan-Chongqing's passion made vividly tangible.

Ask any Sichuan-Chongqing mother her specialty? The undisputed champion is boiled fish, typically prepared two ways: numbingly spicy or sour-pickled.

For the spicy version, fish is briefly boiled before being showered with knife-cut chilies and Sichuan peppercorns, then drenched in sizzling oil that releases an instant, addictive mala fragrance.

The soul of sour-pickled boiled fish lies in its fermented vegetables. Almost every Sichuan-Chongqing household preserves multiple jars of pickled radish, cabbage, mustard greens, and young ginger—their bright crunch and tangy saltiness guaranteeing half the dish's success.

This legendary "evolutionary miracle of Chinese cuisine" and most-branded fish dish offers spicy-sour broth with vegetables and protein—always justifying extra rice helpings.

Another unique Sichuan technique is serving hot dishes cold, and fish gets this treatment too.

Cold fish is a summer specialty: first fried crispy, then simmered in sauce and cooled before dressing with special chilled sauce and sesame. Paired with liquor, its layered numbing-spicy-oily flavors become irresistibly habit-forming.

Yellow catfish, Jiangtuan fish, Ya fish...

Sichuan-Chongqing people practice "tailored cooking for each fish species"

Their seasoning mastery doesn't compromise on fish quality. Though local varieties may not match southern water towns' abundance, discerning Sichuan-Chongqing palates know precisely how to cook each specialty fish to perfection.

Take yellow catfish—their premium preparation involves a quick dip in sour-pickled broth for eye-squinching freshness. For eel, nothing beats dry-frying with pickled peppers or garlic stems—wok hei so intense it makes mouths water.

Another example is the Jiangtuan fish, a traditional delicacy from Leshan, Sichuan, renowned for its plump, tender flesh and steamed cooking method. Chefs skillfully use ingredients like ham and soaked shiitake mushrooms, then sprinkle with scallions and ginger, drizzle with hot oil and soy sauce, perfectly locking the fish's freshness into its meat.

Similarly famous for steaming are dishes like Steamed Qingbo fish and Clay Pot Yayu fish—simple yet refined, preserving the fish's original flavor. The tender, snow-white fish fillets visually captivate food lovers. Some chefs add young ginger strips, allowing the sweet-spicy tang to infuse the fish without any fishy taste, making it irresistibly delicious.

An old Sichuan chef once mentioned that this steaming technique was inspired by provincial cuisines brought by migrants. These dishes are not just home-cooked meals but also grand finale dishes at banquets.

Of course, between steamed and spicy flavors, there’s a "mild and non-salty" method—Dry-Braised Rock Carp, known for its tender texture, a premium scaled fish from Sichuan rivers.

The dry-braising technique for Rock Carp is a Sichuan-Chongqing innovation, using abundant broth and seasonings, repeatedly ladling the reduced sauce over the fish until glossy oil appears. The result is crispy outside, tender inside, perfect with rice.

Note: All discussed fish are farm-raised. Wild protected species must not be eaten—don’t even think about it!

Such fish flavors truly honor the two rivers.

Since ancient times, Bashu (Sichuan-Chongqing) has been a land of abundance, never lacking gourmet delights. Its traditional cuisine carries a bold, unconstrained flair. Chongqing’s "Jianghu" dishes defy conventions—high heat, generous oil, heaps of salt and MSG, hiding meat in peppercorns, and carp swimming in chili oil.

In fact, iconic Chongqing "Jianghu" dishes like Tai’an Fish, Taro Chicken, and Spicy Chicken draw inspiration from Laifeng Fish, hailed as the "originator of Chongqing’s Jianghu cuisine." Vibrant red peppers dazzle the eye—spicy but not harsh, numbing yet not bitter. Beneath them lies tender fish, so fragrant it makes mouths water.

Another standout is Coiled Dragon Eel, a drinking snack rivaling Spicy Chicken.

Its preparation and eating style exude boldness (not for the faint-hearted): live eels are tossed into hot oil, curling into dragon-like shapes as they struggle.

To eat, grip the head, bite the back, and pull—the bones detach, leaving crispy-yet-tender eel meat.

"Chongqing grilled fish, Wuxi style" is the locals’ gold standard. Unlike traditional grilling, Wuxi Grilled Fish uses a "grill-then-stew" method, with two secrets: fresh-killed fish and a signature sauce.

Ideal fish size: 1.5–2 jin (750g–1kg), ensuring even cooking and flavor absorption. The marinade blends over a dozen spices, seeping into every inch. Served with dried potato chips, it’s pure Chongqing bliss.

"Sailing the wind, waves run high; wreck the boat, firewood’s nigh…" Beidu Fish, drowned in chili oil, hails from Qijiang’s ferry.

A fishermen’s invention: scaled fish boiled with heaps of chilies and peppercorns, served in a basin. The flesh, soft as tofu, melts off the bones. Locals enjoy it three ways: spicy, tomato, or pickled—best with the麻辣 (numbing-spicy) version, embodying rustic riverside charm.

From county ferries to downtown Chongqing, the fish craze thrives.

In Yubei, Cuiyun Boiled Fish reigns among truckers. Evolved from hotpot fish, it’s sliced and simmered with bean sprouts—like Boiled Pork Slices—offering a麻辣 (numbing-spicy) kick with tender fish, a hit since the ’90s.

Further north, Beibei’s landmark dish: Sanxikou Tofu Fish. With catfish and local spring-water tofu, fried fish and tofu stew together—crispy outside, tender inside. True flavor stays in Beibei.

Lastly, Chongqing tamed an oceanic fish—the "Mouse Fish" (filefish). Peeled, it resembles a mouse, hence the name. Mostly from eastern seas, it’s a Jianghu staple.

On Chongqing hot pot tables, it holds a status equal to tripe and beef aorta. The ample oil and intense heat of the hot pot eliminate the fishy taste of the small fish, while giving it a chicken-like firmness and tenderness, making it perfect for one-bite servings when dipped in the broth.

Enough talk—let’s head to Sichuan and Chongqing to enjoy some fish!

Cover image & header image | Shanghai Where to Eat (meishi388)

"Historical Research Report on Bashu Jianghu Cuisine"

This article is original content from [Di Dao Feng Wu].