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Mijue BBQ Fish & Crawfish (Houjie Wanda Branch)

Sichuan cuisine · ⭐ 3.5

Building 26, Wanda Yuhu Mansion, Unit B, Floor 1, Room 43

Dishes

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  Steamed Fish with Spicy Chopped Chili

  Steamed fish with chopped chili is made from fresh carp or sea bass, marinated and baked in the oven, then topped with chopped chili, garlic, ginger, and other seasonings for further baking until flavorful. The fish meat is tender and the chili sauce is spicy and fragrant.
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  Braised Duck Heads

  Braised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
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  Braised Duck Feet

  Braised duck feet are primarily made from duck feet, which are first blanched and then slowly stewed in a pot with spices, soy sauce, sugar, and yellow wine. This allows the duck feet to fully absorb the flavor of the braising liquid, resulting in a soft, chewy texture.
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  Boneless Cod Fillet

  A dish made from boneless cod fillet, steamed with ginger and scallions for a delicate, fresh flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sea Bass

  Sea bass is a dish made primarily with fresh sea bass. To prepare it, first clean the fish thoroughly, then marinate it with appropriate seasonings. Next, cook the fish using steaming, braising, or pan-frying methods until the flesh is fully cooked and reveals a delicious flavor.
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  Spicy Frog Legs

  Spicy frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, numbing flavor.
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  Secret-Recipe Tender Beef

  Marinated tender beef uses fresh sirloin, sliced and marinated in a secret sauce, then quickly stir-fried or blanched to keep it tender. Main ingredients: beef, scallions, ginger, garlic, and seasonings.
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  Secret Flavor Signature Skewer Pot

  A spicy Sichuan-style dish featuring assorted skewered ingredients cooked in a rich, numbingly hot broth—perfect for sharing.
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  Secret Flavor Signature Grilled Fish

  Fresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
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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 Cabbage Chicken

  Suancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.
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  Golden Sour Pickle Fish Soup

  Fresh grass carp is the main ingredient, paired with pickled mustard greens, ginger slices, garlic cloves, dried chili peppers, and Sichuan peppercorns. Cooked in a golden broth base, the fish meat is tender, the soup golden yellow, and the flavor tangy-spicy, appetizing and rich in protein and nutrients.

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