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Chongqing Flavor Fish (Beiting Street Branch)

小吃快餐 · ⭐ 3.3

No. 127, Beiting Main Street, Xiaoguwei Subdistrict, University Town

Dishes

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  Boned Sichuan-Style Fish in Sour Cabbage Sauce

  A spicy and sour dish made with boneless fish fillets and fermented cabbage, typical of Sichuan cuisine.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Spicy Grilled Fish

  A spicy grilled fish dish made with fresh carp, marinated and cooked over charcoal, served with vegetables in a fiery chili sauce.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Mild Spicy Grilled Fish

  Fresh carp grilled with mild spicy sauce and vegetables, offering a balanced flavor and tender texture.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Boneless Sichuan Boiled Fish

  A Sichuan dish featuring boneless fish fillets in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms.
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  Goji Leaf and Pig Liver Soup

  A nourishing soup made with fresh pig liver and goji leaves, known for its blood-nourishing and liver-supporting properties.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Pickled Pepper Pig Blood

  A Sichuan dish made with fresh pig blood stir-fried with pickled chili peppers, garlic, and ginger. The blood is tender and the dish has a spicy-sour flavor.
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  Pickled Pepper Chicken Kidneys

  A spicy Sichuan dish made with chicken kidneys stir-fried with pickled chili peppers, garlic, and ginger for a tangy and numbing flavor.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Iron Plate Crystal Noodles

  Iron plate crystal noodles is a dish featuring crystal noodles made from sweet potato starch, known for their smooth texture. Cooked noodles are stir-fried in a preheated iron plate with scallions, ginger, garlic, green peppers, and carrots, then coated evenly with a savory sauce.

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