Spicy Grilled Fish
麻辣烤鱼
Charred to perfection, with a thrilling numbing and spicy kick. White egrets fly before Xisai Mountain, peach blossoms float on the water, and mandarin fish are plump. Numbing, spicy, fresh, and crispy.
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.
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