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Small Town Fisherport

Sichuan cuisine · ⭐ 4.4

Unit B, 1st Floor, Building 10, No. 12, Jing Sheng South 2nd Street

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Town-style Stir-fried Chicken

  Stinky Chicken is a home-style stir-fry dish using chicken as the main ingredient, typically with chicken thighs or wings, and vegetables like green peppers, onions, garlic, and ginger, cooked quickly over high heat. The chicken is marinated, then stir-fried with the vegetables and seasoned with soy sauce and cooking wine for rich aroma and tender texture.
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  Spicy Pot-Braised Tofu with Leaves

  Dry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Chao Tian Men Spicy Chicken

  A classic Sichuan dish made with chicken stir-fried in abundant dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
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  Special Roast Fish

  Special grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Sichuan Pepper Chicken

  Hua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Bull's Hoof Delicacy

  Bàowáng Niútí is a dish featuring beef trotters, typically blanched and slowly stewed with soy sauce, cooking wine, star anise, cinnamon, and other seasonings to achieve a soft, flavorful texture.
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  Spicy Radish Stewed with Preserved Pork Trotters

  Fengluo radish stewed with cured pork trotters is a dish featuring these two main ingredients. Cut fengluo radish and seasoned pork trotters are simmered together in water with seasonings until the trotters are tender and the radish absorbs the flavors. Careful heat control ensures the ingredients blend perfectly.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.

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