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Boiled fish, also known as boiled fish in river water, is an innovative and famous dish of the Han nationality in Chongqing, belonging to the flavor of Yubei, Chongqing. It was first popular in Chongqing, Sichuan and other places. It seems to be a primitive method, but the workmanship is actually exquisite - fresh and live fish are selected, and the effects of chili peppers to keep out the cold, replenish qi and nourish blood are fully utilized. The cooked meat will not become tough at all, and has a smooth and tender texture, and is oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender.
