Sauerkraut fish, also known as sour soup fish, is a classic dish from Chongqing, famous for its unique flavor and unique cooking skills. It was popular in the 1990s and is one of the pioneers of Chongqing Jianghu cuisine. Sauerkraut fish is mainly grass fish, with pickles and other ingredients cooked, taste hot and sour; fish contains rich high-quality protein, can provide people rich protein, minerals and other nutrients; lactic acid in sauerkraut can promote the absorption of iron elements by the human body, but also increase human appetite. The historical sources of sauerkraut fish are varied, and they have not been verified so far. After the inheritance, the production methods are also different, but the taste is basically the same.