Close

Cao Yang Shui Xia Di Tan Da Pai Bang · Barbecue Night Snacks · Crawfish · Jianghu Cuisine (Nanhe...)

Sichuan cuisine · ⭐ 4.5

No. 413 Panyou Road, Shushan Subdistrict (next to Bank of China)

Dishes

• 

  Small Portion Roasted Fish

  Fresh fish marinated in special seasoning and grilled over charcoal, served with vegetables like bean sprouts, potatoes, and enoki mushrooms for a flavorful, tender dish.
• 

  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
• 

  Stewed Crawfish in Oil

  Steamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
• 

  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
• 

  Internet Famous Lamb Shank

  Internet Famous Lamb Shank is a delicacy made with lamb shanks and seasoned with spices and seasonings, then slowly stewed. Its meat is tender, the broth is rich, and the taste is delicious, making it a popular dish in recent years.
• 

  Offal Hot Pot

  Offal hot pot features羊杂 (羊心, 羊肝, 羊肺, 羊肠等内脏) as main ingredients, seasoned with scallions, ginger, garlic, and chili, then blanched and stewed. Cooked slowly in a clay or iron pot to create rich broth and tender offal.
• 

  Delicious Lamb Spine

  Made with羊蝎子 as the main ingredient, combined with vegetables like carrots, potatoes, and onions, and seasoned with spices such as star anise, cassia bark, and bay leaves. Slow-cooked in water or broth without excessive seasonings to highlight the natural flavors.
• 

  Fatty Intestine and Frog Hot Pot

  Fatty intestine and bullfrog hot pot features pork intestines and bullfrogs, simmered with chili, Sichuan pepper, ginger, and garlic. Combines tender intestines with juicy frog meat in a rich broth.
• 

  Egg Yolk Pumpkin

  Egg yolk pumpkin is a dish made primarily with pumpkin and salted egg yolks. Pumpkin is peeled, cut into pieces, and steamed or boiled until tender, then mixed with fried egg yolks to absorb their aroma and oil, resulting in a soft, rich texture.
• 

  Egg Yolk Crawfish

  Salted duck egg crawfish is a dish made with crawfish as the main ingredient, paired with salted duck eggs. After cleaning and boiling the crawfish, the shells are removed and the meat is stir-fried with fried salted duck eggs, allowing the oil and aroma of the duck eggs to penetrate into the crawfish meat, resulting in a rich and flavorful taste.
• 

  Super Maoxuewang

  A spicy Sichuan-style hot pot dish made with duck blood, beef tripe, fish balls, and other ingredients, simmered in a fiery chili and花椒 broth.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.

Reviews