Sourfish The sourfish, which is the Sichuan family, is known for its unique taste and unique cooking techniques. 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, has its place in large and small restaurants, and is pushed by Chongqing's cooks to the country's great north and south。
It's too quiet Taian fish is commonly known as the fish, which is a famous dish. A big bowl of red soup looks spicy and smells so delicious. The fish that floats in the soup is as tender as the tofu, and the chopsticks are broken. Taste it, fish is smooth, soup is thick. It's really a very popular dish, made by Mommy, not as hot as boiled fish! More obvious is garlic and sauce。
