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Chuan Cheng Yu Fu · Chongqing Grilled Live Fish · Chongqing Restaurant (Chang Liang · Xiang Yun Xiao Zhen Dian)

Sichuan cuisine · ⭐ 4.6

South Zone, COFCO Xiangyun Town Shopping Center, Antai Avenue, Courtyard 6, Building 7, opposite Izu Yasai Village

Dishes

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  Two Ways with Fish (Garlic & Sauce Flavor)

  A dish featuring an entire fish, split into two parts for different cooking methods: one part steamed or braised with garlic seasoning, the other stir-fried or simmered in sauce, creating two distinct flavors from one fish. Main ingredients include fresh fish (like sea bass or carp) and garlic, sauces.
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  Two-Flavor Grilled Fish

  A dish featuring a whole fish, marinated and grilled, with floral cuts for flavor absorption. Served with vegetables like bean sprouts, potatoes, and lotus root. Enjoy the grilled fish meat and use the fish bones to make broth for cooking other ingredients—two dishes from one fish.
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  Half Fish, Half Shrimp

  A dish featuring fish and shrimp as main ingredients, typically prepared by separately handling the fish meat and shrimp before cooking with seasonings. Methods include steaming, braising, or stir-frying to blend flavors while preserving freshness.
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  Half Fish Half Frog

  A dish featuring fish and frog as main ingredients, typically using fresh carp or crucian carp and frog legs, cooked together after being marinated with wine and ginger to remove odor.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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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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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, marinated with various spices and chili peppers before grilling. The fish meat is tender, the skin is crispy and charred, and the spicy flavor is rich—making it a dish that excels in color, aroma, and taste.
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  Spicy Frog Legs

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.

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