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Old Street Fresh Fish Restaurant

Hot pot · ⭐ 3.8

Shop No. 106, Building 4, Gushangju, Gaoxin 4th Road

Dishes

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  Stir-Fried Pork and Tofu Skin Rice Bowl

  A savory dish of stir-fried pork and tofu skin served over steamed rice, known for its tender texture and rich flavor.
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  Stir-Fried Egg with Vegetables

  A home-style dish featuring eggs as the main ingredient. Eggs are fried until half-cooked, then stir-fried with scallions and green peppers, seasoned and quickly served. The key is precise heat control to keep the yolk runny and the texture tender.
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  Dry-burned Yellow Croaker

  Dry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
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  Dry Pot Lettuce

  A Sichuan dish made with lettuce, pork belly, chili, and garlic, stir-fried until fragrant and flavorful.
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  Green Pepper and Pork Rice Bowl

  A savory dish of stir-fried pork strips with green peppers, served over steamed rice.
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  Douban Fish

  A classic Sichuan dish featuring tender carp cooked in a rich, spicy sauce made from fermented broad bean paste and aromatics.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
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  Fragrant Rice

  Xiang rice is a specially prepared rice made from high-quality rice grains, cooked with precise timing and heat control to achieve a soft, sticky texture with distinct, fragrant grains.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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