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Chongqing Spicy Fish Home-style Cuisine (No. 105 Branch)

Sichuan cuisine · ⭐ 4.2

Unit 29, No. 25, Enshi Street (at intersection of Enshi Street and Industrial 4th Road)

Dishes

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  Skillful Kidney Slices

  A Sichuan dish featuring sliced pork kidneys stir-fried with vegetables and spices, known for its delicate texture and savory flavor.
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  Big Plate Spicy Chicken

  Big plate spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, green onions, ginger, and garlic. The chicken is marinated, deep-fried until crispy, then stir-fried with the spices to blend flavors.
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  Dry-Fried Steamed Pork

  A Sichuan dish made by stir-frying marinated pork belly with rice flour, then steaming it until tender and fragrant.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Tomato and Fermented Soybean Soup

  A savory soup made with fresh tomatoes and fermented soybean products, offering a balanced sour-sweet flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Fermented Tofu with Intestines

  A spicy Sichuan dish made with fried fermented tofu and pork intestines, stir-fried with chili and doubanjiang for a bold, savory flavor.
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  Chongqing Chili Fish

  A Sichuan dish made with fresh fish stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
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  Crispy Rice with Beef Strips

  A Sichuan dish featuring tender beef strips and crispy rice crackers, stir-fried with vegetables for a savory, crunchy texture.
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  Fish Roe Tofu

  A dish made with soft tofu and fish roe, gently simmered to create a delicate, savory flavor.
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  Fish Face and Fish Bladder

  A Chinese dish made with fish head and fish bladder, typically braised or stewed for a rich, gelatinous texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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