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蜀都丰 川菜·水煮活鱼(万象九宜城店)

Sichuan cuisine · ⭐ 4.4

Room 411, 4th Floor, Wanxiang Shenghuo City, No. 691, Xi'erhuan Zhong Road (Adjacent to Central Court No. 3)

Dishes

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  Sichuan-style Home-style Crispy Pork

  A classic Sichuan dish made with marinated pork belly, coated and deep-fried to crispy perfection, seasoned with spicy and savory flavors.
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  Handmade Boiled Live Fish

  Fresh live fish is cooked with vegetables and spicy seasonings, resulting in a rich, numbingly spicy dish with tender fish meat.
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  Spicy麻 Chicken

  A Sichuan dish featuring tender田chicken stir-fried with Sichuan pepper and chili, delivering a numbing and spicy flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Boiling Live Fish Suspended in Water

  Fresh grass carp is specially treated and suspended in boiling broth, quickly cooked by high heat. The fish meat is tender, the soup rich and flavorful, highlighting the natural freshness.
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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
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  Sour Cabbage Live Fish

  A dish made with fresh fish and sour cabbage, simmered in a spicy and tangy broth. The fish is tender and the cabbage adds a refreshing acidity.
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  Sour Cabbage Slimming Live Fish

  Fresh grass carp is stewed with sour cabbage, ginger slices, and garlic. The fish meat is tender, the sour cabbage appetizing, and the broth tangy, spicy, and fragrant. It is low in fat and high in protein, aiding digestion.
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  Signature Spicy Chicken

  Golden Prize Spicy Chicken features thigh meat boiled, cooled, and diced, then mixed with peanuts, scallions, ginger, garlic, and cilantro, topped with a sauce of chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste for rich flavor.
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  Fish Pot Companion Intestines

  A dish featuring pork intestines stewed with fish pot seasonings, tender and flavorful, often served alongside fish pot to enhance the overall taste.
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  Fresh Black Fish

  Fresh black fish is a delicacy made from live fish, steamed or braised with ginger, garlic, and chili for a tender and flavorful dish.

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