Chongqing Sanxikou Tofu Fish is famous for “fresh fish and tender tofu”, a characteristic home dish along the Jialing River. Wild fish from the Jialing River (such as yellow catfish or crucian carp) and local hand – made soft tofu (as smooth as curd) are used. After frying the fish until golden, it’s stir – fried with ginger, scallions, and dried chili peppers, then boiled water is added, and tofu cubes are stewed gently. The tofu’s porous texture absorbs the fish’s freshness, while the broth turns milky and thick. Before serving, it’s sprinkled with scallions and Sichuan peppercorn powder. The fish is tender and boneless, the tofu melts in the mouth, and the soup is savory with moderate spiciness. Originating from fishermen’s families in Sanxikou (a riverside town in Beibei District), located at the confluence of three rivers, the dish became popular for its fresh ingredients. Now, numerous restaurants along Sanxikou specialize in Tofu Fish, representing Chongqing’s “river fresh cuisine” and embodying the wisdom of “using water to preserve freshness and stewing to enhance flavor”.