They are all spicy. For non-professionals, home cooking is not much different. Of course, there may be great differences in what restaurants eat according to different regions.

Stone fish is Hunan cuisine, boiled fish and pickled fish are Sichuan cuisine. Hunan cuisine is mainly spicy, while Sichuan cuisine is mainly spicy. In fact, most areas in southwest China eat spicy food, but spicy food is unique to Sichuan cuisine.

Stone fish is named after the container, which can be regarded as shabu shabu, because fish can almost rinse vegetables;

Fish with Chinese sauerkraut is not a shabu-shabu, but it is not oil, but soup, and the fish must be preserved in Sichuan;

In fact, boiled fish has changed a lot compared with the original. The earliest boiled fish was similar to the boiled pork slices of Sichuan cuisine, using soup. Later it became a popular national style, using oil.

More information can be searched by Baidu, and there are many ways to do it with pictures.