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翠亨村·脆肉鲩火锅大排档(白石洲店)

Hot pot · ⭐ 4.4

No. 162, Shi Zhou Middle Road, Sha He Subdistrict (next to Yuyu City Hotpot)

Dishes

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  8-Second Fish Slices

  A quick Sichuan dish featuring fresh fish slices stir-fried for just 8 seconds in hot oil with spicy aromatics, resulting in tender, flavorful bites.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Chilled Fish Belly Tips

  Fresh fish belly tips are marinated and chilled to serve cold, offering a crisp and tender texture with a savory flavor.
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  Steamed Fish Head with Chopped Chili

  Steamed fish head with chopped chili, ginger, and green onions, seasoned and steamed over high heat, then drizzled with hot oil for aroma.
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  Mountain and Water Fresh Tofu Skin

  Made with fresh tofu skin and seasonal mountain vegetables, simmered in clear broth. The tofu skin absorbs the soup, offering a soft, chewy texture and fresh, fragrant taste with natural delicacy.
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  Salted Pepper Pork Skewers

  A Chinese snack made of marinated pork pieces skewered and deep-fried, then tossed in salt and pepper. Crispy outside, tender inside, with a savory, slightly spicy flavor.
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  Salted Fish Bones

  Sichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
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  Mustard Salmon Salad

  Fresh fish fillets are mixed with salad greens and vegetables, dressed with mustard sauce for a savory and slightly spicy flavor.
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  Crispy Fish Slices

  Crispy fish slices are made from fresh fish meat, marinated, sliced, then coated with starch or batter and deep-fried until the outside is crispy. Commonly using delicate fish like grass carp or sea bass, seasoned with scallions, ginger, and garlic.
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  Fish Fillet

  Fish fillet is a dish made by slicing fresh fish into strips or slices, marinating, and then pan-frying, deep-frying, or steaming for a tender texture.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
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  Fish Belly

  Fish belly is the tender and flavorful part of a fish located under the ribs, commonly steamed, braised, or pan-fried to preserve its natural taste.
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  Fresh Cut Wagyu Striploin

  Fresh-cut wagyu sirloin uses the tenderest part of the cow—sirloin—cut fresh and cooked directly to preserve its natural flavor. Typically blanched,涮ed, or quickly stir-fried for a tender texture.
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  Fresh Lamb Blood

  A dish made from fresh lamb blood, cleaned and blanched, then mixed with seasonings like scallions, ginger, and garlic for a smooth and savory taste.

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