北京
嘉陵江的雾气还未散尽，码头边的吊脚楼里已飘出呛辣香气。这道诞生于1980年代重庆船工伙房的江湖菜，以沸腾红油为纸，用雪白鱼片作画，将"一菜一格，百菜百味"的哲学演绎得淋漓尽致。
As the morning mist still clings to the Jialing River, the distinct aroma of spice drifts from traditional stilt houses by the dock. Spicy boiled fish, a dish born in the 1980s from Chongqing's boatmen, is a perfect embodiment of Chongqing cuisine. The bubbling red oil serves as a canvas, with tender white fish fillets acting as brushstrokes, bringing to life the saying: "Every dish has its own character and flavor."
红油中沉浮的鱼片，裹挟着二十四种香料的复合香气，入口先触到灯笼椒的醇厚辣意，旋即被汉源花椒的酥麻席卷，紧接着是清甜的鱼肉涌上来解围。
The fish fillets, swirling in the vibrant red oil, are infused with 24 different spices. The first bite is a rush of heat from dried chili peppers, followed by the numbing sensation of Hanyuan Sichuan peppercorns, which quickly dominate the palate. Then, the delicate sweetness of the fish softens the heat, creating a balanced contrast.
重庆老饕深谙其中门道，定要配脆嫩的黄豆芽与莴笋片垫底，让素菜吸饱麻辣鲜香，成就比鱼肉更抢手的隐藏美味。成都人会在碗边配盏冰粉，让柔滑的红糖甜与暴烈的麻辣味在口腔上演太极推手。
In Chongqing, food lovers know to add crispy soybean sprouts and fresh lettuce slices to the bottom of the pot. These vegetables soak up the spicy, flavorful broth and, at times, become even more sought after than the fish itself. In Chengdu, ice jelly is often served on the side, with the sweetness of brown sugar perfectly counteracting the fiery heat—creating a harmonious balance, much like the graceful movements of Tai Chi—and leaving the mouth refreshed and satisfied.
责编：保雪菲
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