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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan — influenced by Guizhou's suantang tradition; now a popular Chengdu restaurant dish for those who want Sichuan flavour without the full ma la intensity
II
Description
Suan tang yu: Sichuan-influenced sour fish soup — a lighter, more elegant alternative to the fiery shui zhu yu. A whole fish or fish fillet poached in a sour-broth made from Pixian doubanjiang, tomato, pickled mustard, and fish stock. The sourness comes from the pickled vegetables and tomato — the heat from chili is secondary. A Chengdu restaurant classic that bridges Sichuan and Guizhou influences.
III
The Thread
—Vietnamese canh chua (sour fish soup — very similar concept)
—Thai tom kha (sour aromatic soup)
—Miao suantang yu (direct regional cousin)
IV
Flavour Context
Bright sour, lightly spiced, clean fish — a refreshing Sichuan preparation that shows the cuisine's range beyond heat
Pillars V — VII
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