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Ingredients for Sichuan boiled fish, 24 Nov 2023. Photo by Eric Wang.
by Daniel Wang
Every time I take a bite of the flavors of Sichuan cuisine, my taste buds embark on a marvelous journey back to my childhood. Within the mix of flavor made by blending Sichuan peppercorns, hot chili oil, minced garlic, and fragrant spicy flakes there are distinct memories of home. When I moved to Ann Arbor, I was certain that there would not be any shortage of Sichuan cuisine for me to explore. After all, it is the most popular type of cuisine in China and continues to rise in fame. However, there is one dish I grew up with that holds the most significant impact of judging a Chinese restaurant: 水煮鱼 (Sichuan boiled fish). In my most vivid memories, I recall winding down in the evening, drooling over a huge bowl of tilapia covered in dry, red peppers the size of fingers, blanketed with a viscous layer of chili oil, and complemented with a blend of aromatic spices. The dish has become the taste of my past.
Every time I take a bite of the flavors of Sichuan cuisine, my taste buds embark on a marvelous journey back to my childhood. Within the mix of flavor made by blending Sichuan peppercorns, hot chili oil, minced garlic, and fragrant spicy flakes there are distinct memories of home. When I moved to Ann Arbor, I was certain that there would not be any shortage of Sichuan cuisine for me to explore. After all, it is the most popular type of cuisine in China and continues to rise in fame. However, there is one dish I grew up with that holds the most significant impact of judging a Chinese restaurant: 水煮鱼 (Sichuan boiled fish). In my most vivid memories, I recall winding down in the evening, drooling over a huge bowl of tilapia covered in dry, red peppers the size of fingers, blanketed with a viscous layer of chili oil, and complemented with a blend of aromatic spices. The dish has become the taste of my past.
Though I cannot recall the first time I tried Sichuan food, I am certain that it started with my dad’s cooking. Like any kid eating their favorite food, I developed a fondness for my dad’s specific variation of Sichuan fish at a young age. Not only do I believe it’s one of the most well-made dishes in his cooking repertoire, but the meal harbors memories that cannot be recreated at any restaurant. Eventually, I developed a nickname: the Sichuan King, because I enjoyed it so much. This name left a deep imprint in my memory since it referred to my first-ever favorite food, and I can say that it’s almost as if I’m taking a bite into a time capsule every time I eat this dish.
Sichuan boiled fish symbolizes warmth and unity within my family. I cherish the days of trodding back to my house after a tedious day at school and opening the door to get blasted in the face with the most amazing, rich, and salty aroma. I will always remember sitting with my family at the dining table after our day's activities to dig into a big bowl of fish, with a side of fresh white rice. I would always eat until I couldn’t. These experiences solidified my belief that a favorite food is usually something that has delicious memories associated with it, not necessarily the most mouth-watering thing someone can taste.
Sichuan boiled fish symbolizes warmth and unity within my family. I cherish the days of trodding back to my house after a tedious day at school and opening the door to get blasted in the face with the most amazing, rich, and salty aroma. I will always remember sitting with my family at the dining table after our day's activities to dig into a big bowl of fish, with a side of fresh white rice. I would always eat until I couldn’t. These experiences solidified my belief that a favorite food is usually something that has delicious memories associated with it, not necessarily the most mouth-watering thing someone can taste.
Sichuan Boiled Fish, 24 Nov. 2023, Daniel Wang.
According to China Daily, the origin of Sichuan cuisine “emerged sometime between the Qin and Han dynasties of China” in 221 BC - 220 AD, within the province of Sichuan. Although not popular for many centuries, the unique cuisine eventually rose to acclaim in the southern parts of China during the Song dynasty around 800 years ago ("Sichuan Cuisine"). However, it’s also speculated and argued that old Sichuan cuisine is nothing like it tastes today. The world-famous chili pepper that multiple Sichuan dishes use now, and what made it so popular, didn’t show up until around the 1600s according to the book The Chile Pepper in China: A Cultural Biography written by Brian Dott.
TK WU Ann Arbor, 12 Nov. 2023, Daniel Wang.
Sichuan boiled fish is a true newcomer to the scene, only gaining in popularity in 1983 when a young chef from the city of Chongqing, very impressively, invented the dish in a local cooking competition (Liu). Now, evolving from a personal recipe, it has become a common delicacy throughout China and Chinese-American cuisine. At U of M, this delicacy and cuisine can be found in multiple Sichuan-style restaurants, like TK WU Ann Arbor. For over forty years, the dish has undergone various regional adaptations and modifications, but it has consistently projected an essence–the fiery and numbing sensations within a flavorful, tender fish.
Sichuan boiled fish is not just something to eat, but a dish whose roots have intertwined with family tradition, positive upbringing, and love. I am beyond grateful to my dad for cooking this food for me when I was young since it had introduced me to an unknown cuisine and has altered my way of taste for the better. I want to share this aspect of my culture with my fellow peers, as it is not something that simply tastes good, but an invitation to the heart of my heritage.
Works Cited
Dott, Brian R. The Chile Pepper in China. Columbia University Press, 12 May 2020.
Liu, Amy. “Authentic Sichuan Spicy Boiled Fish 四川水煮鱼 - the Rice Lover.” The Rice Lover 小彧米的厨房记, 4 June 2020, www.thericelover.com/sichuan-spicy-boiled-fish/#:~:text=A%20Little%20History. Accessed 31 Oct. 2023.
“Sichuan Cuisine.” Www.chinadaily.com.cn, www.chinadaily.com.cn/english/doc/200401/09/content_297521. htm#:~:text=The%20origin%20of%20Sichuan%20cuisine.
“Sichuan Cuisine.” Www.china.org.cn, www.china.org.cn/english/imperial/26133.htm#:~:text=Sichuan%20cuisine%20is%20well%20known. Accessed 31 Oct. 2023.
Wang, Daniel. TK WU Ann Arbor. 12 November 2023. Author’s personal collection
Wang, Daniel. Ingredients for Sichuan boiled fish. 24 November 2023. Author’s personal collection.
Wang, Daniel. Sichuan boiled fish. 24 November 2023. Author’s personal collection.
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