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Jiu Chuan Jiang Chongqing Cuisine - Water Boiled Fish (Hui Duo Gang Branch)

Sichuan cuisine · ⭐ 4.5

Unit 3F-052, Building A2, No. 1 Huangchang West Road

Dishes

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  Wuchang Rice

  Wuchang rice is made from high-quality Wuchang rice, carefully washed and cooked with the right amount of water. The grains are distinct, with a soft and sticky texture and an aromatic fragrance.
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  Traditional Twice-Cooked Pork

  Traditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
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  Emei Camphor Tea Duck

  Emei Zhan茶 Duck is a Sichuan dish featuring duck as the main ingredient. The tender duck is marinated and then smoked with camphor leaves and tea, resulting in a golden skin and rich aroma.
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  Spicy Kung Pao Chicken

  Signature Kung Pao Chicken features chicken breast, peanuts, dried chilies, and Sichuan peppercorns. Marinated chicken cubes are stir-fried with spicy chilies and peppers, then simmered in a savory sauce and finished with crispy peanuts for a rich, textured bite.
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  Sichuan-style Boiled Softshell Turtle

  Sichuan-style boiled softshell turtle is a dish featuring softshell turtle as the main ingredient, accompanied by bean sprouts and greens. The turtle is cleaned, cut into pieces, and cooked with vegetables in water and seasonings until tender, then garnished with chopped green onions or cilantro.
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  Spicy Sichuan Blood Duck Hot Pot

  Hot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
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  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
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  Stir-Fried Shrimp with Garlic and Vermicelli

  Stir-fried shrimp with garlic and vermicelli, featuring fresh shrimp and soaked vermicelli layered in a pot, topped with generous garlic, seasoned and slowly stewed until shrimp are cooked through and vermicelli absorb the rich broth.
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  Chongqing Brown Sugar Ice Jelly

  Chongqing brown sugar ice jelly is a cold dish made from ice jelly seeds. After soaking and filtering, the gelatinous liquid is mixed with water, cooled, and solidified into ice jelly. It's served with brown sugar syrup, crushed peanuts, and raisins for a refreshing, smooth texture.
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  Bream Sichuan-Style Boiled Fish

  Bamboo catfish Sichuan-style boiled fish features bamboo catfish with bean sprouts and cabbage, stir-fried with fried chili and Sichuan pepper, then simmered in broth. Fish slices and vegetables are cooked in the soup, finished with hot oil for aroma.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

Reviews

• oafish_poplar
  The fish in the boiled fish dish was super tender, like it literally melted in my mouth, and the spicy-numbing flavor had so many layers — the more I ate, the more I couldn't stop. The frog with double peppers was also worth trying, the fresh heat from the green and red peppers soaked right into the meat, so fragrant and addictive. Manager Zhang Qiang was really warm and welcoming with the sweetest smile, made the whole meal feel comfortable. The place was clean inside, seats were spacious, and the overall vibe was pretty nice. The side veggies had soaked up all that broth, mixed it with rice and it was seriously so good.