Slices of tender white fish poach in a bubbling pot of fermented sauerkraut broth infused with Sichuan spices, ginger, and dried chilies. The dish captures Chongqing style with its sour-heat balance, where the kraut adds tang without overpowering the mild fish. It arrives family-style for dipping with noodles or rice to soak up the soupy base. The preparation emphasizes fresh fish that stays silky amid the aggressive seasoning.