SuanCai Yu (simplified Chinese: 酸菜鱼; traditional Chinese: 酸菜魚; pinyin: suāncài yú), also known as sauerkraut fish or sichuan fish with pickled mustard greens, is a dish originating from Chongqing in Sichuan Province. Popularized in the 1990s, SuanCai Yu has become one of Sichuan's most renowned dishes, distinguished by its sour and spicy flavors.
Origins
There are several theories regarding the origin of SuanCai Yu:
First, SuanCai Yu is said to have originated on a fishing boat in Jiangjin, Chongqing. A fisherman returned from his daily work at sea and accidentally dropped his catch into a large pot of pickled broth his wife was cooking. This is how "Suan Cai Yu" was discovered and created thereafter. By the early 1990s, sauerkraut fish gained popularity in restaurants of all sizes, becoming one of the pioneers of Chongqing cuisine.
Second, another version suggests that the dish was first created at a Zhou Yu food store in Jiangjin County, Jinfu Township, Chongqing.
Third, SuanCai Yu may have originated from a fish restaurant in Bishan County, Chongqing Municipality. This restaurant, located near a highway tunnel and surrounded by bodies of water with fresh fish, introduced many fish-based dishes, including SuanCai Yu.
Recognition
On September 10, 2018, SuanCai Yu was recognized as one of Chongqing's top ten classic dishes. It was featured at the 2018 First Event to Introduce "Chinese Cuisine" to the World, a major conference showcasing regional cuisines and famous banquets, held in Zhengzhou, Henan.
References
- ^ Anna (2020-01-30). "Dish of the Day: Suan Cai Yu (Sichuan Fish with Pickled Greens) | foodpanda Magazine MY". foodpanda MY Magazine. Retrieved 2024-09-14.
- "舌尖上的历史：酸菜鱼源于"上山下乡"的集体记忆". Phoenix Television (in Chinese). Retrieved 2024-09-14.
- ""中国菜"首次向世界发布：含34个菜系340道经典名菜_澎湃号·政务_澎湃新闻-The Paper". The Paper. Retrieved 2024-09-14.