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Stone Pot Reservoir Fish

Cantonese cuisine · ⭐ 4.0

Xuanxing Sports Valley, Township Road 566

Dishes

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  Potato Rice

  Potato rice is a dish made primarily with potatoes and rice. Potatoes are diced and stir-fried with rice, often with scallions and carrot cubes, then seasoned and mixed evenly so the rice absorbs the potato's aroma and texture.
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  Stewed Bighead Carp with Bone Removal

  Fresh bighead carp is marinated, fried, and then stewed with fermented black beans and chili to create a flavorful dish where the fish is tender and bones are soft enough to eat.
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  Special Copper Pot Potato Baked Rice

  A savory dish made with potatoes and rice, baked in a copper pot for a rich, aromatic flavor.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Stone Pot Fish Soup

  A flavorful fish soup made with fresh fish and vegetables, slow-cooked in a stone pot for rich taste and tender texture.
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  Sour Cabbage Stir-Fried Pork

  A classic Sichuan dish made with pork belly and fermented cabbage, stir-fried with spices and garlic greens for a tangy, savory flavor.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Spicy and Sour Chicken Feet

  Sour and spicy chicken feet is a cold dish primarily made with chicken feet. After blanching, the chicken feet are mixed with seasonings such as vinegar, chili, garlic, ginger, and green onions, resulting in a crisp texture and a refreshing sour-spicy flavor that stimulates the appetite.
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  Sturgeon

  Sturgeon is a dish primarily made with sturgeon as the main ingredient. Fresh or frozen sturgeon is typically used, cleaned, scaled, and gutted before being cooked using methods such as steaming, braising, or stewing. During preparation,辅料 like ginger slices and scallions may be added to remove fishy odors and enhance aroma. Some recipes also use soy sauce and cooking wine to improve flavor.
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  Yellow Catfish

  A dish made with yellow catfish, steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful fish.

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