It is one the most popular Sichuan dishes. Fish-flavor is also one of the flavors of Sichuan Food.
Origin of this dish is a very good story. A man loves fish a lot and his wife is a very good chef. So she cooks a lot of fish for her husband. To cook fish you need chili sauce, fermented bean sauce, ginger and garlic to get cover the smell of a raw fish. One day there was ingredients left after cooking the fish so this housewife used the left sauces to make dish with other vegetable. And when she was worried about if this dish would taste good, her husband took the first bite and it turned out to be very delicious. This is the story of fish-flavored dishes. And after that this cooking skill got popular in Sichuan.
To cook this dish, Pixian fermented broad bean sauce and pickled chili are necessary. There are in total 15 ways of cooking this dish.