Chongqing Wanzhou Grilled Fish is a unique dish that combines grilling and stewing, renowned nationwide for its fragrant, spicy flavors. Fresh fish such as grass carp or snakehead fish is selected, cleaned, and scored on the surface, then marinated with salt, cooking wine, ginger slices, scallions, Chinese prickly ash, etc. The fish is grilled over charcoal, basted with oil as it cooks, until the skin is golden and crispy and the inside is fully cooked. Meanwhile, in another pan, stir – fry side ingredients like bean sprouts, lotus root slices, dried beancurd, konjac, green peppers, etc., adding broad – bean paste, dried chili peppers, Chinese prickly ash, pickled peppers, ginger, and garlic to create a flavorful base. Then add stock to make a rich broth. Place the grilled fish in a special iron plate, pour in the stir – fried vegetables and broth, and heat the plate from below, allowing diners to enjoy the dish while it simmers. The fish has a crispy, caramelized skin and tender flesh, absorbing the spicy flavors of the broth and vegetables. The longer it simmers, the more flavorful it becomes, and the side ingredients also soak up the savory fish broth. Whether for a gathering with friends or a late – night snack, Wanzhou Grilled Fish is a staple “main dish” on Chongqing tables, highly sought after by food lovers.