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Wenjiao Water Boiled Fish No.1 (Yingtian Avenue Branch)

Sichuan cuisine · ⭐ 4.6

No. 837 Yingtian Avenue, Jianye District

Dishes

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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Sichuan-style Spicy Beef in Boiling Sauce

  A classic Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables like green peppers and bean sprouts, known for its bold, fiery flavor.
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  Wenjiao Shuizhuyu

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with green and red peppers and Sichuan peppercorns.
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  Wenjiao Boiling Fish

  A Sichuan dish featuring fresh carp, stir-fried with green and red peppers, Sichuan peppercorns, ginger, and garlic. The fish is tender, and the sauce is spicy and numbing.
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  Spicy Frog and Fish with Green Pepper

  A spicy Sichuan-style dish featuring fresh frog meat and fish fillets stir-fried with green peppers, garlic, and ginger, delivering a rich, numbingly hot flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Radish Cake

  Radish cake is primarily made from white radish, supplemented with glutinous rice flour, dried shrimp, and mushrooms, then steamed after mixing. The finished product is white in color, soft and chewy in texture, with a refreshing radish aroma and the savory taste of dried shrimp.
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  Egg with Chili

  Stir-fried eggs with chili is a home-style dish using eggs and chili as main ingredients. Eggs are beaten and stir-fried with sliced chili, absorbing its aroma while heating in hot oil to create a vibrant, flavorful dish.
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  Fujian-style Five-Spice Rolls

  A traditional Fujian snack made by wrapping a savory filling of pork, tofu skin, and vegetables in bean curd sheets, then deep-fried until crispy.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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