Chongqing Wanzhou Grilled Fish
Chongqing Wanzhou Grilled Fish is a signature dish that combines grilling and stewing, renowned nationwide for its spicy and aromatic flavor.
Fresh fish such as grass carp or snakehead fish are selected, cleaned, and scored along the body. They are then marinated with salt, cooking wine, ginger slices, scallion segments, and Sichuan peppercorns to infuse flavor.
The fish is grilled over charcoal while continuously basted with oil until the skin turns golden and crispy, and the flesh is fully cooked. Meanwhile, bean sprouts, lotus root slices, dried tofu, konjac, green peppers, and other accompaniments are stir-fried in a separate wok. A rich base is simmered with fermented bean paste, dried chili peppers, Sichuan peppercorns, pickled chili peppers, ginger, and garlic.
Pour in broth to create a rich soup base. Place the grilled fish on a special iron plate, top with the stir-fried vegetables and soup, then heat the plate from below. Diners can enjoy the dish while watching it simmer. The fish skin becomes crispy and caramelized, while the flesh remains tender and juicy, fully absorbing the broth’s savory notes and the vegetables’ aromatic spices. The longer it simmers, the richer the flavor becomes, and the side dishes also soak up the delicious essence of the fish broth.
Whether for gatherings with friends or late-night drinks, Wanzhou Grilled Fish is an indispensable “main course” on Chongqing dining tables, highly sought after by diners.
