Distinct from standard meat/offal hotpot: a whole live fish (often catfish
鲶鱼, grass carp
草鱼, or
江团) goes into the pot first and flavors the broth, after which diners add vegetables and tofu. Popular in Sichuan, Chongqing, and Guizhou —
酸汤鱼 and
水煮鱼 are cousin styles.
