In Tongnan, Chongqing, Tai'an Fish is better known locally as "Tuotuo Yu" (Chunky Fish). Its origins trace back to Waxuantuo in Tai'an Town, where the local bream was once served as a royal tribute. Local chefs eventually refined the traditional recipe, swapping the bream for accessible bighead or grass carp, chopping them into thick, hearty chunks, and cooking them with bold, intense flavors. As transport and dining boomed, Tai'an Fish quickly expanded beyond Tongnan to become an iconic staple of Chongqing's Jianghu (rustic/popular) cuisine. Today, Tai'an Town alone is home to over 20 fish eateries, packed at mealtimes with passing drivers and food lovers who travel just for a bite.
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