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Xiao Zhu Lou Steamed Fish Restaurant

Sichuan cuisine · ⭐ 3.9

Shop No. 122, Building No. 7, Southwest Corner of Shangxian Street, Penglaige Subdistrict (traffic light west of Baolong Hostel)

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
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  Stir-Fried Garlic Pork Ribs in Dry Pot

  A savory stir-fry of pork ribs and garlic, cooked in a dry pot for rich aroma and tender texture.
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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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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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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 Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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