中国重庆花椒鱼Chinese Chongqing Pepper Fish

重庆花椒鱼属于重庆江湖菜系列。在上世纪90年代的重庆十分流行，其口味麻感偏重，同时具备麻辣鲜香。选用重庆胖头鱼制作，肉质滑嫩、少刺、鲜美。用中国片刀片成薄片，极短时间氽水，放在豆芽之上。用重庆青花椒，青红椒、重庆豆瓣酱、辣椒粉、葱姜等各种调料用油调制，浇于鱼片之上而成。麻中带辣，辣中带鲜。鱼片的口感滑嫩是烹制时间极短，比较经典的重庆江湖菜花椒鱼。

Chongqing Sichuan Peppercorn Fish belongs to the Jianghu cuisine series of Chongqing. It was very popular in Chongqing during the 1990s. Its flavor is heavy on the numbing sensation, while simultaneously possessing numbing, spicy, fresh, and fragrant characteristics. It is made with Chongqing bighead carp, and the meat is smooth, tender, relatively free of bones, and delicious. It is sliced into thin pieces using a Chinese cleaver, blanched in water for a very short time, and placed on top of bean sprouts. Various seasonings such as Chongqing green Sichuan peppercorns, green and red chilies, Chongqing broad bean paste, chili powder, scallions, and ginger are prepared with hot oil and poured over the fish slices. It is spicy amidst the numbing sensation, and fresh amidst the spiciness. The smooth and tender texture of the fish slices is due to the extremely short cooking time, making it a relatively classic Sichuan Peppercorn Fish of Chongqing Jianghu cuisine.