Where does Pickled Fish originate?
Pickled Fish is a renowned specialty of Sichuan cuisine, with its earliest form originating from fishing boats in Jiangcun, Jiangjin District, Chongqing. Legend has it that fishermen would sell large fish for profit, often trading leftover small fish with riverside farmers for pickled vegetables. When the fishermen boiled these pickled vegetables with fresh fish in a single pot, the resulting soup unexpectedly revealed a surprisingly delicious flavor.Over time, this dish gained popularity and gradually made its way onto ordinary households' tables, becoming a rare delicacy.
Legend One of Pickled Fish Soup's Origins
Pickled fish soup originated from fishing boats in Jiang Village, Jiangjin, Chongqing. Legend has it that fishermen would sell the large fish they caught for money, often trading the smaller leftover fish with riverside farmers for pickled cabbage. The fishermen would then simmer the pickled cabbage and fresh fish together in a pot. The resulting soup was so delicious that small eateries began replicating it, serving it to travelers heading north and south.Sour Pickled Fish gained popularity in the early 1990s, finding a place on menus in restaurants large and small. Chefs from Chongqing then spread it across the nation, making it one of the pioneering dishes of Chongqing cuisine.
Legend Two of Pickled Cabbage Fish's Origin
Originating from Zhouyu Restaurant in Jinfu Township, Jiangjin County, Chongqing, the dish gained acclaim in the mid-1980s. The restaurant trained numerous apprentices who, upon mastering the craft, branched out to open their own establishments, spreading this signature dish far and wide.
Legend Three of Pickled Fish Origin
Laifeng Town in Bishan County, Chongqing, lies beside the Chengdu-Chongqing Highway, with the Binan River flowing through its streets.is renowned for its abundant fresh fish and masterful fish cooks, earning the town the reputation of "Fresh Fish Delight." A small eatery near the bridge simply named itself "Fresh Fish Delight," displaying the three characters written by renowned calligrapher Yang Xuanting as both a signboard and shop name. After popularizing water-boiled fish for several years, the restaurant introduced pickled cabbage fish.
Legend Four of Pickled Cabbage Fish's Origin
In Bishan County, there lived an old fisherman skilled in angling. One day, he brought home several fish he had caught. His wife mistakenly placed them into a pot of simmering pickled cabbage soup. To their surprise, the dish turned out exceptionally delicious. The fisherman boasted about it to everyone he met, and thus, pickled cabbage fish gained fame.
Nutritional Value of Pickled Cabbage Fish
Nutritional components of pickled cabbage fish:
The fish, the main ingredient, is rich in high-quality protein with a human digestibility rate of up to 96%. It provides essential amino acids, minerals, vitamin A, and vitamin D. Fish fat consists mostly of unsaturated fatty acids, which effectively lower cholesterol and help prevent arteriosclerosis and coronary heart disease. Thus, eating more fish promotes health and longevity.
Carp:
Carp contains abundant high-quality protein with a human digestibility rate of up to 96%, providing essential amino acids, minerals, vitamin A, and vitamin D. Its fats are predominantly unsaturated fatty acids, effectively lowering cholesterol and preventing arteriosclerosis and coronary heart disease. Thus, regular fish consumption promotes health and longevity.Carp has a sweet taste and neutral nature. It nourishes the stomach, promotes diuresis to reduce swelling, aids lactation, clears heat and detoxifies, and relieves coughing and phlegm. It benefits various conditions including edema, swelling, abdominal distension, oliguria, jaundice, and insufficient lactation.
Pickled Cabbage:
The lactic acid in pickled cabbage stimulates appetite, refreshes the mind, and counteracts greasiness. It also enhances digestion and promotes iron absorption. Additionally, the fermentation process preserves the cabbage's nutritional content.However, pickled cabbage should only be consumed occasionally. Those deficient in vitamin C should limit intake. Long-term overconsumption may lead to urinary tract stones, impair red blood cells' oxygen-carrying capacity, cause tissue hypoxia, and result in poisoning symptoms like cyanosis of skin and lips, headaches, dizziness, nausea, vomiting, and palpitations. Severe cases can be fatal.
After reading the above, you now know which region's specialty pickled cabbage fish is. If you'd like to savor its deliciousness, why not try making it yourself?