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Seven Seconds Wuchang Fish Restaurant (Shuimunianhua Branch)

Hot pot · ⭐ 3.8

Bo Neng · Shuimu Nianhua, Taoyuan East Road

Dishes

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  Health-Preserving Mushroom and Black Fish Pot

  Health-Preserving Mushroom and Black Fish Pot is mainly made with black fish and various mushrooms, cooked in broth. It has a fresh taste and is rich in nutrition, with health-preserving effects.
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  Farmhouse Braised Pork with Greens

  A traditional Sichuan dish featuring braised pork belly and greens, slow-cooked in savory spices for rich flavor.
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  Tujia Old Jar Beef

  Tujia Old Jar Beef is a traditional dish made with fresh beef, fermented and slowly stewed. It has a tender texture and rich flavor with a unique fermented taste.
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  Large Pea Pod

  Large pea pod is a dish made primarily with large pea pods, usually blanched or stir-fried. It has a fresh and tender texture with a natural sweet and fragrant taste.
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  Mountain City Spicy Chicken

  Mountain City Stick Chicken is a cold dish made primarily with chicken thigh meat. The cooked chicken is shredded into细丝, then mixed with garlic, green onions, chili oil, Sichuan pepper powder, soy sauce, vinegar, and sesame oil. Some recipes add crushed peanuts or cilantro to enhance texture and aroma.
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  Signature 7-Second Wuyu Fish

  Fresh wuyu slices quickly blanched for 7 seconds to retain tenderness, served with a secret sauce and vegetables.
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  Signature Soft Pork Ribs

  Signature Soft Pork Ribs is a Chinese dish made with pork ribs that are marinated and then fried or pan-fried. The outer layer is crispy, and the meat is tender with a rich aroma.
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  Pickled Chili Wuyu Flowers

  A Sichuan dish made with tender fish slices stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
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  Sichuan-style Pickled Pepper Fish Skin

  Spicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
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  Beef Dumplings

  Beef bao is a classic pastry made primarily with优质 beef, seasoned with scallions, ginger, and other spices, finely chopped to create a flavorful filling. The dough is made from high-gluten flour, fermented, then wrapped around the filling and steamed. The finished beef bao has a soft, white skin and a juicy, savory filling with distinct beef pieces, offering a rich and satisfying texture.
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  Special Salt-Baked Chicken

  A traditional Cantonese dish made by marinating a whole chicken in salt and spices, then slow-cooked in a clay pot for tender, flavorful meat.
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  Braised Wuchang Fish with Garlic and Vermicelli

  Fresh wuchang fish slices are braised with garlic and vermicelli, creating a savory and tender dish.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Egg Yolk Corn Squid Steak

  Fresh squid steak coated with fried egg yolk and corn, then deep-fried to golden crispiness, offering a tender and savory flavor.
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  Spicy Dry Pot Frog

  A spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, delivering a bold, numbingly hot flavor.
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  Fish Dumplings

  Fish dumplings are made with minced fish meat wrapped in thin dough, boiled and served in a clear broth with garnishes like scallions and chili oil.
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  Fresh Steamed Hairtail

  A dish made by steaming fresh hairtail fish with ginger, scallions, and garlic to highlight its tender texture and natural flavor.

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