Sichuan Boiled Fish

2024 marks the fifth year I’ve been unable to return to my hometown of Chongqing, China—a city whose culture and flavors have grown ever more nostalgic to me. Among these is Sichuan cuisine, famed for its bold, spicy, and aromatic character. One iconic dish, Sichuan Boiled Fish, originated along the rivers of Chongqing and holds a special place in my memories.

This piece, written for a less conventional pairing of violin and bass clarinet, imagines an equally less classical setting for a Sichuan boiled fish story: a fishpond within the courtyard of a mansion, rather than a flowing river. The first movement begins with a bass clarinet monologue, portraying the largest fish in the pond. Day after day, it languishes in the confines of its tiny world—a mix of monotony and self-assured dominance. The second movement introduces the master of the mansion, who decides to catch this oversized inhabitant. What begins as a calculated effort turns into an almost farcical struggle, as the fish’s confidence clashes with the master’s persistence. The final movement shifts to the kitchen. Here, the preparation of the fish begins as a delicate, deliberate craft but soon spirals into an overwhelming and busy scene.

Despite its title, Sichuan Boiled Fish is less a tribute to the tradition of the dish and more a story of displacement and transformation. Much like my own nostalgic recollections, the elements are far removed from their original context, blending into a unique and whimsical scene.

©Yanchen Ye