Chongqing Fuling Pickled Mustard Fish
Chongqing Fuling Pickled Fish ingeniously blends the tangy flavor of Fuling’s signature pickled vegetables with the tender texture of fresh fish. Slices of river fish from the Fu River—such as grass carp or silver carp—are marinated in salt, cooking wine, and starch to eliminate any fishy odor.
Fuling pickled mustard greens, crafted through a unique fermentation process, are shredded and stir-fried with ginger and garlic until fragrant. Broth is added and brought to a boil, then the fish slices are gently simmered. The pickled mustard greens’ acidity neutralizes any fishiness while enhancing the flavor, creating a golden-red broth that releases a tangy aroma.
The fish slices remain tender and juicy, while the crisp mustard greens create a delightful contrast to the soft fish. Served with rice, the harmonious blend of sour, salty, and spicy flavors stimulates the appetite.
Originating as a humble dish among Fuling fishermen, this delicacy has become emblematic of Chongqing’s street cuisine, perfectly embodying the culinary philosophy of “enhancing freshness through ingredients.”
