Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish
Pan-searing a Modern Chongqing Specialty~~ I first ate Chongqing 烤鱼 (kǎoyú) in the underbelly of a Chengdu mall (real ones know it’s all about those random mall basement restaurants). That was back in 2015, and Chongqing’s explosive grilled fish scene has lingered in the back of my mind ever since. Buried between colorful layers of crunch, spice, fermented douban umami, fresh vegetables and sour paojiao, charcoal-grilled kaoyu takes the fiery flavor bomb of Sichuan hotpot and combines it with street food favorite 烧烤 (shāokǎo), Chinese barbecue. Naturally, Chongqing kaoyu is also known as 烧烤鱼...