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Willing to Hook (Changlong North Store)

Sichuan cuisine · ⭐ 4.2

Nos. 126–127 Zhicun Industrial Second Road (Shop 126, Building 1, Agile Huamei International, adjacent to Jinkē Plaza)

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Sichuan-style Paper-wrapped Fish with Pickled Chili

  Spicy pepper paper包 fish is a dish made with fresh fish and seasoned with pickled chili, ginger, garlic, and other ingredients. The fish is marinated, wrapped in lotus leaves or parchment paper, and steamed with pickled chilies, scallions, and ginger slices.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Passion Fruit Juice

  Passion fruit juice is made primarily from passion fruits. After washing and cutting the fruits, the pulp is extracted, mixed with water and sugar, then filtered to create a refreshing drink. Serve chilled or with ice.
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  Old Jar Sichuan Pickled Vegetable Flavor

  Old jar sour cabbage flavor is made primarily from fermented cabbage, typically using napa or mustard greens fermented traditionally in old jars, combined with meat or vegetables. Lactic acid bacteria fermentation creates a unique sour aroma and taste.
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  Sauce-Flavored Paper-Wrapped Fish

  A dish featuring fresh fish marinated in a secret sauce and steamed in paper, resulting in tender, flavorful meat with rich sauce aroma.
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  Spicy Paper-包裹 Fish

  Spicy paper-wrapped fish is a dish made by marinating fresh fish in a special spicy sauce, then steaming it wrapped in oil paper. Main ingredients include grass carp or sea bass, chili, Sichuan pepper, ginger, garlic, and green onions. The fish is cleaned, scored, marinated, sealed in oil paper, and steamed until done.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Spicy Paper-包裹 Fish

  Spicy paper-wrapped fish is a dish made by marinating fresh fish in a special spicy sauce, then steaming it in parchment paper. Main ingredients include grass carp or sea bass, doubanjiang, Sichuan peppercorns, chili peppers, ginger, and garlic. The fish is cleaned, scored, marinated, wrapped in oil paper, and steamed until tender.
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  Longkou Vermicelli

  Longkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.

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