This dish centers on flaky fish fillets submerged in a vivid chili-oil broth with dried chiles, Sichuan peppercorns, and aromatics. The technique keeps the fish tender while the broth brings heat, fragrance, and a slow-building numbness. It is usually served as a large, shareable bowl meant to be eaten with rice or other plain sides. Food coverage of the restaurant consistently highlights this as one of the clearest expressions of its Sichuan identity.