Sichuan Fish Stew with Pickled Mustard curries and stews when fresh vegetables were scarce

when fresh vegetables were scarce

offering a taste of Southeast Asia with every spoonful

A beloved noodle dish from North China

A traditional Cantonese soup dating back to the Qing Dynasty

Sichuan Fish Stew with Pickled Mustard curries and stews when fresh vegetables were scarceA dish with deep roots in Sichuans culinary history, Sichuan Pickled Fish originated with the resourceful fishermen of the region. During the harsh winter months, when fresh vegetables were scarce, these fishermen would trade their catch for tangy pickled mustard greens from local farmers along the river. On their boats, they would combine the freshly caught fish with the preserved vegetables, creating a unique and delightful harmony of flavours. Over