Yu Yue Double Pepper Fish Head (Zhongtai Road Branch)
Sichuan cuisine · ⭐ 4.2
2nd Floor, Yingdu ASEAN Times Square, No. 3, Zhongtai Road
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at 2nd Floor, Yingdu ASEAN Times Square, No. 3, Zhongtai Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Large Plate Lai Feng Fish, Lai Feng Fish, Maoxuewang.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanning
- Category: Sichuan cuisine
- Rating: 4.2
- Address: 2nd Floor, Yingdu ASEAN Times Square, No. 3, Zhongtai Road
- Popular dishes: Large Plate Lai Feng Fish, Lai Feng Fish, Maoxuewang, Clay Pot Fish Head, Garlic Pork Slices
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Large Plate Lai Feng FishA Sichuan dish featuring fresh carp braised in a spicy and numbing sauce with fermented bean paste, chili, and Sichuan peppercorns, served in a large plate.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Clay Pot Fish HeadStewed fish head with large fish head as the main ingredient, paired with tofu, green onion, ginger, and more, slowly simmered in a clay pot. The soup has a creamy white color, the fish meat is tender and fresh, the tofu is smooth, and it's rich in nutrition.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Chongqing Double Pepper ChickenA spicy and flavorful dish made with chicken and green and red peppers, typical of Sichuan cuisine.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Fresh Flower Pepper Stir-fried BeefA spicy Sichuan dish featuring tender beef slices stir-fried with fresh flower peppers for a fragrant, numbing heat.