Boiled fish with pickled cabbage and chili
2021-04-19 14:57:16
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Boiled fish with pickled cabbage and chili is one of the Xiahebang style dishes of Sichuan cuisine, originating from Chongqing. It uses fresh grass carp as the main material, and pickled pepper, pickled cabbage, and dried chili as ingredients. Boiled fish with pickled cabbage and chili tastes sour and hot, without the sourness from vinegar. It's salty and hot, but not fatty, highlighting the original tastes of the pickled cabbage and fish.
