中国泡菜文化之渝菜酸菜鱼

Chongqing dish of Chinese pickle culture - pickled cabbage fish

     酸菜鱼属於中国重庆渝菜系，创於中国民国。酸菜鱼主要以花鰱鱼、草鱼為主，加入泡菜等食材製作，酸辣可口，味道鲜美。

     酸菜鱼採用了腌、浸、煎、炒、燉等烹飪技法。先将鱼先淹制，再入锅煎制，然后炒制酸菜，再与鱼一起燉制。製作好的酸菜鱼，汤色乳白鲜美，鱼与酸菜也酸辣美味。

Pickled cabbage fish belongs to the Chongqing cuisine of China, crEated in the Republic of China. The main raw materials of pickled cabbage fish are spotted silver carp and grass carp, and then pickles and other ingredients are added, which is hot, sour, fresh and delicious.

Pickled cabbage fish is made by pickling, dipping, frying, stewing and other cooking techniques. Marinate the fish, fry it in a pan, saute the sauerkraut, and simmer it with the fish. The fish soup made of pickled cabbage is milky white and delicious, while fish and pickled cabbage are hot, sour and delicious.