Stewed Crucian Carp with Pickled Cabbage (Suān Cài Mén Jì Yú)

A comforting, home-style fish stew from the coastal and river regions. Fresh crucian carp is fried lightly and then stewed in a broth with pickled Chinese cabbage (酸菜, suān cài), which provides a tangy, savory, and slightly sour flavor that cuts through the richness of the fish. The broth becomes milky white from the fish collagen and is incredibly flavorful—savory, tangy, and refreshing all at once. Tofu and glass noodles are common additions, making it a complete one-pot meal. It’s a dish that warms you from the inside out, perfect for colder weather.