Chongqing Fuling Pickled Mustard Fish skillfully combines the tangy flavor of Fuling’s specialty pickled mustard with the tenderness of fresh fish. Fresh fish from the Wujiang River (such as grass carp or silver carp) is sliced, marinated with salt, cooking wine, and starch to remove 腥味. Fuling pickled mustard, known for its unique fermentation process, is cut into thin strips and stir – fried with ginger and garlic until fragrant. High – stock is added to boil, then fish slices are gently stewed. The mustard’s acidity neutralizes the fish’s 腥味 while enhancing its freshness, creating a golden – red broth with a tangy aroma. The fish slices are tender and flavorful, with the crispness of mustard contrasting the softness of the meat. Served with rice, the blend of sour, savory, and spicy flavors is incredibly appetizing. Originating from the home cooking of Fuling fishermen, it has become a representative of Chongqing’s “street – style” cuisine, embodying the philosophy of “using vegetables to enhance fish’s freshness”.