Chóngqìng kǎoyú

01 / ABOUT THE DISH

About the dish

Chóngqìng kǎoyú is a spicy grilled fish dish from Chongqing, known for combining smoky grilling with the complex layers of Sichuan-style seasonings. It begins with whole freshwater fish, usually carp, catfish, or grass carp, which are cleaned, marinated, and grilled until the skin is crisp and the flesh tender. The grilled fish is then submerged in a bubbling broth of chilies, Sichuan peppercorns, garlic, ginger, and fermented bean paste, served still sizzling in a deep tray or pot. This method creates a dish that is both smoky from the grill and intensely flavored from the sauce, capturing the essence of Chongqing’s bold cooking style. The dish became popular in Chongqing in the late twentieth century when street vendors and small restaurants began offering grilled fish as a specialty. While grilling was not new, the combination of grilling first and then cooking the fish in a seasoned broth set it apart from other methods. This approach allowed the fish to retain the charred aroma while soaking up the richness of Sichuan spices, something that appealed to locals who favored fiery and complex flavors. From its origins in casual eateries, it quickly spread to become a highlight in hotpot-style restaurants across Chongqing and later in other Chinese cities. Today, Chóngqìng kǎoyú is widely eaten in Chongqing restaurants that specialize in spicy cuisine, often shared by groups at dinner. It has spread throughout China and is now found in many cities where Sichuan food is popular, as well as abroad in restaurants catering to fans of regional Chinese cooking. It pairs especially well with plain steamed rice, which balances the intensity of the broth, and with light cold dishes such as cucumber salad or pickled vegetables that refresh the palate. Beer is also a common companion, offering a cooling contrast to the heat.