Sichuan Fish Stew with Pickled Mustard curries and stews aromatic combination

aromatic combination

A traditional Cantonese soup dating back to the Qing Dynasty

offering a taste of Southeast Asia with every spoonful

this dish promises a bold and satisfying taste experience you won’t forget

Tender slices of fish are poached in a light

Sichuan Fish Stew with Pickled Mustard curries and stews aromatic combinationA 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