What it is
酸菜鱼 (suān cài yú) comes from Chongqing and Sichuan home cooking and is now one of the most popular dishes in China. Slices of fish are poached in a broth made with pickled mustard greens, garlic and chilli. We use black fish (黑鱼) fillets.
How it tastes
Tangy, savoury and warming, with silky fish slices. It has chilli in it but is far gentler than the boiled beef or the hot-oil fish, so it suits people who like a little heat.
How to order it
The broth is the point: spoon it over rice. A good choice for two to three people, or as the soupy dish on a bigger table.
