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Hangyu Fu Wuzhan Roasted Whole Fish (Dongbu Branch)

Sichuan cuisine · ⭐ 3.9

Building 3, Courtyard 1, No. 1 Hongsong Road (ground-floor commercial space of 7 Days Youpin Hotel)

Dishes

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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
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  Classic Shan Cheng Mao Xue Wang

  Classic Chongqing Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef tendons, luncheon meat, bean sprouts, and tofu skin. The ingredients are sliced and cooked together with chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Finally, the dish is simmered in rich broth until fully flavored. The finished dish has a bright red color and features an abundant variety of ingredients.
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  Old Beijing Stewed Liver

  Old Beijing Fried Liver is a traditional Beijing snack, primarily made with pork liver and intestines, thickened with starch. After slicing the pork liver, it is quickly stir-fried together with the intestines, then seasoned with soy sauce, cooking wine, scallions, ginger, and other seasonings. Finally, a starch slurry is added to thicken the sauce. The finished dish has a deep brown color, a smooth and tender texture, and a rich flavor.
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  Sauce-flavored烤鱼锅底

  The braised fish hot pot base is made with fresh fish as the main ingredient, paired with vegetables such as bean sprouts, potato slices, and lotus root slices. It is stir-fried with seasonings like doubanjiang (fermented broad bean paste), chili peppers, Sichuan peppercorns, ginger, and garlic, then simmered in high-quality broth to allow the ingredients to fully absorb the rich savory flavor.
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  Tender香椿苗 with Tofu Strips

  Fragrant stinky tofu sprout mixed with tofu threads is a refreshing cold dish, primarily made from fresh stinky tofu sprouts and tender tofu threads. The preparation is simple: wash the stinky tofu sprouts, blanch the tofu threads, then mix them together and add appropriate seasonings.
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  Spicy Beer Grilled Shrimp

  Spicy beer-baked shrimp is made with fresh large shrimp, marinated with beer, garlic, ginger slices, chili peppers, and onions before being baked in an oven or on a grill. The shrimp meat is firm and absorbs the aroma of beer and the flavors of spicy seasonings.
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.

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