Legend 1
Fish with Chinese sauerkraut started from fishing boats in Jiangjin Village, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange leftover small fish with farmers on the riverside to eat sauerkraut. Fishermen cook soup in a pot with sauerkraut and fresh fish. This soup tastes delicious, and some small shops transplant it and supply it to diners who come from all over the world. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine.
Legend 2
Zhouyu Restaurant was established in Jin Fu Town, Jiangjin County, Chongqing in the mid-1980s. It deals in pickled fish and is very popular with diners. After the completion, I left the store and started my own business, and the variety of fists also spread in all directions.
Legend 3
Laifeng Town, Bishan County, Chongqing, is located beside Chengdu-Chongqing Highway, and the south wall river crosses the street. There are many experts in fresh fish and cooking fish here, and they have the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply hung the words "Beauty of Fresh Fish" inscribed by Yang Xuanting, a famous calligrapher in China, which is not only a market move, but also a store name.
Legend four
There is a good fisherman in Bishan County. He caught a few fish a day and went home. His wife put the fish in the pot of sauerkraut soup by mistake. Later, he tasted it and it was delicious. Fishermen praised everyone, and pickled fish became famous.
Legend five
Fish with pickled vegetables is soup made of fresh fish and pickled vegetables. Because pickles taste sour, it is named Sichuan folk. Pickles pickled with vegetables in early winter are stored in big jars and can be eaten until next summer. Sauerkraut mixed with chicken, duck and fish is often used to make soup.