The sliced fish in hot chili oil from the restaurant Town of Boiled Fish can be claimed to be the most famous dish in Beijing. It is typical fare from northern Chongqing, with a crisp outside and soft inside with chilis in it. It is cooked in boiling oil. The customers first select a fish that they like from the aquarium, and then the fish will be killed on-site to ensure its freshness. The heated chilis can remove the fishy smell and ensure the freshness of the fish. It is spicy but not pungent, hot but not bitter.
The sliced fish in hot chili oil originated from Sichuan, and is one of the primary dishes from Town of Boiled Fish. When it is cooked, the live fish is firstly killed, cleaned and de-scaled. Then it is cut into slices and boiled in water. After it is well cooked, it is put into a pan on a bed of bean-sprouts and topped with a thick quilt made of peppers and chilis.
In order to better suit the tastes of Beijingers, Town of Boiled Fish has slightly altered this dish by putting less pepper and chili on it. This change has made the dish more accessible to a wider range of customers, and has made this restaurant very popular. In addition to the sliced fish in hot chili oil, there are also other authentic Sichuan dishes offered at Town of Boiled Fish, such as sautéed crab in hot and spicy sauce, sautéed golden apple snails in hot and spicy sauce, sautéed bullfrog in chili sauce, hot and spicy pork feet, braised yellow cart-fish in chili sauce, sautéed chicken gristle, etc.