Spicy sourfish Spicy sourfish, which is known for its unique flavour and unique cooking techniques, are found in the canyons. They are made mainly of fresh grass fish and made of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth. The sourfish, which was popular in the early 1990s, had its place in large and small restaurants, and Chongqing cooks pushed it to the country's great north and south, where spicy sourfish was one of the pioneers。
The fragrance fish Used to go out for roasted fish, at least 200 or 300, each time, because of the epidemic, we're going to have to reduce ourselves, and now the restaurant is not particularly fresh because of reduced passenger traffic. Better at home. There's no chili because there's kids at home. Same with the ingredients. See what's at home. We've basically searched the ingredients we can find at home。
