The dish Yuan Zhou started to cook was boiled fish with pickled vegetables. Because of the ingredients, Kosen recognized it at first glance.
Coincidentally, there was also a pickled fish in Sichuan cuisine, and the difference between the two dishes was only one word. No one knew if Yuan Zhou did it on purpose.
However, what was interesting was that the ingredients required for the two dishes were very different. Boiled fish with pickled vegetables was a ethnic cuisine of Guizhou cuisine. It used pickled cabbage, while the fish was carp. The final dish was mainly sour and salty.
The pickled fish was also known as the sour fish soup. It was the representative of the Jianghu cuisines of Mountain City. The fish used were mainly grass carp, and the pickled vegetables were soaked in green vegetables, which tasted sour and spicy.
