Invented in early Qing-era Hunan, said to trace to scholar
黄宗宪 who hid from the Kangxi Emperor's literary inquisition in a farmer's home; the cook steamed a fish head with homemade
剁椒 and the dish stuck. Classic fish:
雄鱼 (bighead carp). Serve with noodles to soak up the chili oil.