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Yi San Mei Spicy Fish with Pickled Vegetables (Yantian Branch)

Sichuan cuisine · ⭐ 3.8

Room 1, Shop 22, Area A, Donggang Impression

Dishes

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  Sweet Tomato Black Fish

  A dish featuring tender black fish fillets simmered in a sweet and tangy tomato sauce, enhanced with garlic and ginger.
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  Chengdu Spicy Roast Duck

  Chengdu-style braised duck features roasted duck as the main ingredient, paired with a variety of vegetables. The duck is first roasted until the skin is crispy and the meat tender. It is then mixed with bean sprouts, tofu skin, lotus root slices, and other vegetables, and drizzled with a specially prepared spicy and numbing sauce, creating a unique and flavorful dish.
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  Fruity Lemon Basa Fish

  Basa fish fillets marinated in lemon juice, honey, and fruit flavors, then steamed for a tender, fresh, sweet-and-sour taste with a subtle fruity aroma.
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  Qianjiang Oil-Braised Crawfish

  Qianjiang oil-braised crawfish is a specialty dish from Hubei, made with fresh crawfish simmered in oil with garlic, ginger, chili, and fermented bean paste, resulting in a rich, spicy flavor.
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  Spicy Stir-Fried Pork Skins

  Hot-stir-fried crispy pork slices are made from pork tenderloin, marinated, coated, deep-fried until crispy outside and tender inside, then quickly stir-fried with hot oil. Main ingredients include pork, starch, egg, and seasonings. After frying, the meat is quickly stir-fried with scallions, ginger, garlic, chili, and other seasonings to retain crispiness and absorb flavors.
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  Mao Gen Xue Li

  Mao Gen Xue Li is a refreshing sweet dessert made primarily from fresh pear and Imperata cylindrica root. The pear is peeled and sliced, then simmered with cleaned root in water until the broth thickens. The finished dish is sweet and refreshing, known for its ability to quench thirst and soothe lungs, ideal for consumption during autumn.
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  Plum Lemonade

  A traditional Chinese beverage made from plums, hawthorn, and licorice, known for its refreshing sour-sweet taste and cooling properties.
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  Guizhou Sour Fish Soup

  Fresh black fish is the main ingredient, cooked in a sour soup base using steaming or stewing methods. The sour broth is made from fermented tomatoes, chili, and glutinous rice, resulting in a tangy, spicy, fresh, and aromatic flavor with tender fish and rich broth.
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  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.
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  Sichuan Pepper Sour Cabbage Black Fish

  Green Sichuan pepper and pickled mustard greens black fish dish features black fish slices marinated with seasonings, stir-fried with pickled mustard greens, then simmered in broth and finished with green Sichuan pepper for aroma. The fish is tender and the soup rich.
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  Spicy Pork Intestine Fish

  Spicy Intestine Fish is a dish primarily made with intestines and fish meat. To prepare it, the intestines are first stewed until tender, while the fish slices are marinated and then quickly cooked in a pan. Finally, it is stir-fried with spicy seasonings to achieve a bright red color.

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