求翻译：酸菜鱼属四川菜系，以其特有的调味和独特的烹调技法而著称。以鲜草鱼为主料，配以四川泡菜煮制而成。成菜肉质细嫩，汤酸香鲜美，微辣不腻；鱼片嫩黄爽滑。酸菜鱼流行于90年代初，重庆的厨师们又把它推向祖国的大江南北，酸菜鱼是重庆菜的开始先锋之一。是什么意思？

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It is pickled mustard Green Fish 4 of Sichuan cuisine, with its unique taste and unique cooking techniques, which is famous for its. As main material 草鱼 with pickled cabbage cooked in 4. A fine quality meat dishes, delicious, fragrant soup sour little spicy sushi is not greasy yellow; Smooth. pickle

The pickled cabbage fish is the Sichuan cuisine department, is famous by its unique blending flavors with the unique cooking technique.Take the fresh grass carp as the mother stock, matches boils the system by the Sichuan pickled vegetable to become.Becomes the vegetable pulp to be delicate, Tang Su

Sauerkraut fish are Sichuan cuisine, with its unique flavour and unique cooking technique is well known. Dominated by fresh grass carp, together with the Pickles in Sichuan cooking. Vegetable meat quality is delicate, fragrant soup acid fresh, slightly spicy not greasy; fish slices yellow feeling. S

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