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Yu Xiaoji (Houhu Branch)

Sichuan cuisine · ⭐ 4.0

Building 5, Houhu Residential Community

Dishes

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  Dry Pot Soul Chicken

  A spicy Sichuan-style dish featuring tender chicken and vegetables cooked in a dry pot, known for its rich aroma and bold flavor.
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  Guangzhou Garlic Tofu Pudding Grilled Fish

  This is a grilled fish dish infused with Cantonese flavors. Main ingredients include a whole fresh fish (such as grass carp or sea bass), silken tofu pudding, and generous amounts of minced and sliced garlic. The basic preparation involves cleaning the fish, scoring it, marinating briefly with salt and cooking wine, then grilling or pan-frying until the skin is golden. Separately, minced garlic is stir-fried until fragrant, then combined with broth and soy sauce to create a rich garlic sauce. The grilled fish is placed on a plate, topped with smooth tofu pudding, and finally drenched with the hot garlic sauce, releasing an intense aroma. The tofu pudding absorbs the flavors of the fish and garlic, resulting in a tender texture.
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  Secret Golden Pepper Roasted Sea Bass

  This dish features fresh sea bass as the main ingredient. After scaling and butterflying, the fish is evenly coated with a secret sauce made from golden peppers, minced garlic, ginger, and various spices. It is then roasted in an oven or over charcoal, resulting in crispy, fragrant skin and tender, juicy flesh inside. The unique aroma of the golden peppers fully integrates with the freshness of the fish, creating a roasted dish that highlights the natural flavors of the ingredients and the spice blend.
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  Braised Frog with Purple Perilla Fish

  Fresh frog and fish are marinated with purple perilla, chili, and Sichuan pepper, then grilled to create a fragrant, tender dish with rich flavor.
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  Chongqing Spicy Tofu Flower Grilled Fish

  Fresh carp grilled with tofu flower and vegetables in a spicy Sichuan sauce, delivering bold flavors and aromatic heat.
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  Steamed Sea Bass with Green Pepper and Purple Perilla

  Fresh sea bass marinated and grilled with green peppers and purple perilla, offering a delicate balance of flavors.
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  Incense-Flavored Pork Intestine Grilled Fish

  Incense-Flavored Pork Intestine Grilled Fish is a fusion dish made with fresh grass carp or carp, pork large intestine, bean sprouts, and potatoes. The fish is marinated and grilled until crispy-skinned, while the pork intestine is braised and then stir-fried with chili, Sichuan pepper, and broad bean paste. The stir-fried intestine and vegetables are placed over the grilled fish and topped with a spicy red oil broth. The dish combines the crispiness of grilled fish with the aromatic braised intestine in a rich sauce.
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  Spicy Perilla Frog Legs

  Spicy Perilla Frog with Bullfrog as the main ingredient, paired with perilla leaves, chili peppers, garlic, ginger, and other辅料. After processing, the bullfrog is blanched to remove fishy odor, then stir-fried together with sliced chili peppers, garlic slices, and ginger slices. Appropriate seasonings are added, and finally perilla leaves are sprinkled in and stir-fried evenly to allow the frog to absorb the spicy and fragrant flavors.

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