Maoyanla steaming spicy private kitchen snacks

A signature dish from Chongqing, this whole fish is grilled until the skin is crispy, then simmered in a rich red broth made from dried chilies, Sichuan peppercorns, and a variety of spices. The fish is tender and flavorful, with an intense numbing and spicy taste and a charred aroma. It is usually served in a sizzling platter to keep it hot, becoming more flavorful as it cooks, and is perfect with rice.