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Wushan Salt Baked Whole Fish (Li Bu Lu Branch)

Sichuan cuisine · ⭐ 3.7

No. 33 Renli Road, Yanhe Section, Yanhe Village

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Grandmother's Chicken Bubble Cake

  Chicken bubble cake is made with chicken and dough. Chicken is diced, mixed with seasonings, wrapped in dough, then pan-fried or baked. The dough is made from flour, water, and a little oil, resulting in a soft and crispy texture.
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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Snack

  Snacks are diverse foods typically served in small portions, using ingredients like flour, rice flour, potatoes, meat, and vegetables. They are prepared by frying, steaming, pan-frying, or boiling, and include items such as buns, dumplings, spring rolls, crepes, flatbreads, and tofu pudding.
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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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  Maoxuewang

  Maoxuewang 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.
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  Braised Pork Hock in Sauce

  Braised pork hock in sauce is a traditional Chinese dish made with pork hocks cooked in a special sauce. The meat is tender, and the sauce is rich and delicious.
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  Fresh Fish Grilled

  Fresh live fish is grilled directly after cleaning, with cuts made to the fish for seasoning and then roasted over charcoal or in an oven until the skin is slightly charred and the flesh is fully cooked.
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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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  Fiddlehead Fern Salad with Tofu Strips

  Fiddlehead fern salad with tofu strips is a cold dish primarily made from fresh fiddlehead ferns and tofu skin shreds. After washing, the fiddlehead ferns are blanched, while the tofu skin strips are soaked and cut into fine pieces. The two ingredients are mixed together and seasoned with dressing to taste. The preparation is simple and preserves the original flavors of the ingredients.

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