酸菜鱼
suān cài yú
ZH
Boiled fish with pickled mustard greens, a popular traditional Chinese dish made with fresh fish fillets and fermented pickled cabbage
我今天晚饭点了一份酸菜鱼。
I ordered a serving of boiled fish with pickled mustard greens for dinner today.
Etymology
This dish originated in the Chongqing region of China during the 1990s, developed from local home cooking styles that combined fermented pickled greens with fresh river fish. It quickly spread across China and became one of the most well-known Sichuan-style dishes.
Memory Aid
Break the name into its parts: 酸 (sour) + 菜 (vegetables) + 鱼 (fish) = sour vegetable fish, which directly describes the main ingredients of the dish.
Collocations
一份酸菜鱼麻辣酸菜鱼水煮酸菜鱼招牌酸菜鱼
Synonyms
酸汤鱼