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Folding Phase One
During the late Ming and early Qing dynasties, a large number of immigrants from the rice and fish-rich Jiangnan region came to Laifeng, particularly during the "Huguang Filling Sichuan" migration. In addition to continuing to farm and raise fish, they brought with them the cooking techniques for fish from Jiangnan to Bayu. The integration of these techniques with Bayu’s local flavors led to the legendary origin of modern Laifeng fish skills at the Deng Family Fish Restaurant during the Kangxi era. This restaurant combined flavors from Fujian, Hubei, Guangdong, and Hunan cuisines with traditional Laifeng fish cooking methods, using double chili peppers to create the well-loved "Spicy Fish." This roughly marks the embryonic form of "Laifeng Fish."

Folding Phase Two
During the Anti-Japanese War period, with the central government relocating to Chongqing, Laifeng emerged as a satellite town of the wartime capital, attracting a gathering of renowned chefs and dignitaries. With the beautiful fish from the Jibing River, chefs vied to showcase their culinary skills, significantly enhancing the cooking techniques of "Laifeng Fish." Many officials and social elites gathered in Laifeng to enjoy its fresh fish, and during that time, "Laifeng Fish" became quite famous.

Folding Phase Three
During the reform and opening-up period, in 1984, the central government issued Document No. 1 regarding rural work. The Laifeng District Committee of the Communist Party and the Laifeng District Government, in accordance with the spirit of Document No. 1, carefully formulated preferential policies to encourage farmers to work and do business in cities. The district committee and government leaders personally helped farmers who entered the town for work and business to resolve specific issues such as land requisition, obtaining licenses and loans. Some entrepreneurial farmers began to plan the establishment of fresh fish restaurants in Laifeng Town. The then County Party Secretary, Hu Zhaomu, even personally congratulated the newly opened restaurants. By 1988, there were over 120 establishments mainly serving "Laifeng Fish." Competition drove Laifeng residents to continually research fish cooking techniques, resulting in a variety of new flavors, including spicy, sweet, sour, lychee, orange, osmanthus, and pineapple, resulting in dozens of fish dishes such as pearl fish, amber fish pieces, salt and pepper fish fillets, sauerkraut fish soup, white jade fish pieces, agate fish intestines, tiger skin fish, mouth-opening fish, dipping fish, steamed fish with rice flour, roasted white fish, crispy fish, as well as various fish roe, fish floss, fish paste, and fish soup, totaling hundreds of fish dishes.

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Sichuan cuisine is renowned worldwide for its distinctive spiciness, but in addition to spicy flavors, Sichuan also boasts many dishes that are mild, sweet, and not overly rich. For example, Sweet Water Noodles are loved for their unique sweetness and the chewy texture of the noodles; Lai Tangyuan wins favor with its soft and sticky texture and rich filling; Egg Cake, with its fluffy cake texture and sweet flavor, has become a dessert enjoyed by people of all ages; Leaf Cakes stand out as a unique snack with their refreshing aroma of leaves and delicate texture. These dishes not only showcase the diversity of Sichuan's culinary culture but are also beloved traditional foods of the local people.

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culinary history

regional cuisine

Ming and Qing dynasties

cooking techniques

creative presentation

Sichuan cuisine

culinary diversity

traditional food