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Liuhéju · Liuhé Fish Village (Panda Base Branch)

Sichuan cuisine · ⭐ 4.3

No. 300 Yizhan Ring Road, Sanhe Subdistrict (Poly 198)

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Home-style Mint Carp

  A traditional Chinese dish featuring fresh carp steamed or braised with mint, ginger, and garlic, resulting in tender fish with aromatic flavor.
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  Pan-Fried Tofu

  A classic Chinese home-style dish made by pan-frying fresh tofu until golden and crispy on the outside, with a soft interior.
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  江团

  Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
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  Oil-Poured Earth Eel

  A dish made with fresh earth eel, quickly cooked by pouring hot oil over it, resulting in tender and flavorful fish with a glossy finish.
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  Pickled Green Beans with River Catfish

  A Sichuan dish featuring river catfish braised with pickled green beans, offering a savory and spicy flavor profile.
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  Pickled Green Beans with Crisp Fish

  A Sichuan-style dish featuring pickled green beans and crispy fish, known for its tangy and spicy flavor.
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  Pickled Green Beans with Yellow Catfish

  A Sichuan-style dish featuring yellow catfish cooked with pickled green beans, offering a tangy and spicy flavor profile.
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  Special Pot-edge Noodles

  A special flatbread made by baking dough on the edge of a hot pan, served with sauce and vegetables for a crispy yet soft texture.
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  Tomato Beef Brisket Stew

  Beef brisket stewed with tomatoes is a dish featuring beef and tomatoes. After blanching the beef to remove odor, it's cooked slowly with tomatoes and seasonings like scallions, ginger, garlic, and star anise until tender and the sauce thickens.
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  Tomato Beef Brisket

  Beef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
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  Ginkgo Chicken Stew

  A nourishing Chinese soup made by slow-cooking free-range chicken with ginkgo nuts, resulting in a delicate and savory broth.
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  Clay Pot Wild Mushroom Stew with Ya Fish

  Wild mushrooms and Ya fish are slowly stewed in a clay pot, resulting in a clear broth with rich mushroom aroma and tender, flavorful fish meat.
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  Silver Carp

  Softshell fish is a dish primarily made with fresh softshell fish, typically cleaned, marinated, and then cooked by frying, boiling, or braising. Common ingredients include ginger slices, green onions, and cooking wine to enhance flavor while preserving tenderness.
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  Fengjiao Boiling Three Gorges Bighead Carp

  Fengjiao Boiling Three Gorges Bighead Carp is a Sichuan dish made with Three Gorges bighead carp and ingredients such as fengjiao and chili peppers, cooked by boiling. It has a fresh and spicy taste with a strong fengjiao aroma.
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  Sizzling Fresh Shrimp

  A dish of fresh shrimp quickly cooked on a hot iron plate, seasoned with garlic and onions for a rich, savory flavor.

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