Minced garlic and chili peppers hit the hot wok first, filling the air with aroma. Small river fish then tumble into sizzling oil before being braised together with green and red peppers. The outside turns crisp and fragrant while the inside stays tender and juicy. The flavors are bold and deeply savory, and even the tiny fish bones become crispy enough to chew. Spicy, wild, and intensely flavorful, this is one of Qianshan’s signature dishes — especially irresistible when the sauce is poured over rice.