Chongqing grilled fish

Wanzhou roast fish originated from the Three Gorges of the Yangtze River. It combines various cooking techniques such as pickling and roasting. It draws on the characteristics of traditional Sichuan cuisine and Chongqing Jianghu cuisine. It is crispy and tender, fresh and mellow, and it is spicy and full of color. The mouth-watering and index finger movements are the typical Wanzhou specialties.

According to legend, in 1919, Guo Moruo returned to Sichuan to visit relatives, passing through Wanzhou, once had eaten grilled fish in Shahezi, and improvised a poem, "The Fish's Story": "Fish, music, sadness, water, fire. Destroyed, born with a delicious dish, to meet the beauty of the world. Knife and fire roast without tears, powdered bones for humans, looking forward to the diners to remember the cockroaches, for the banyan tree fish word monument." Speaking of this Wanzhou roast fish, its selection is very particular about Every fish must be carefully selected and must be fresh, so that the taste of the grilled fish will be more delicious. The grilled fish needs to control the heat during the baking process, and can not change the texture of the grilled fish itself. Generally, it can be baked when it is mature. The grilled fish grilled in a straight fire is placed in a special grilled fish dish. The sauce is drizzled and the pot is boiling. The smoke is rolling, and the spicy flavor is shocking the taste bud! Then, the most important one came – the taste. After two minutes of slow stewing at the table, the taste of the soup can be poured into the inside of the fish from the inside and outside. Remember, don't worry! The tenderness of the fish is down, and the meat is less thorny. Just open it and take a bite to make it fresh and sour! A variety of different spicy flavors hit the taste buds, so it's delicious to fly!