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Jiu Jiu Fish BBQ (Lan Hua Sixth Community Branch)

Sichuan cuisine · ⭐ 3.8

No. 1, Lanhua Liuxiaoqu Er'lang, Annex No. 2

Dishes

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  Wanzhou Grilled Carp with Side Dishes

  A Sichuan-style dish featuring grilled carp marinated in spices and served with fresh vegetables, offering a rich, spicy flavor.
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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Boiled Peanuts

  Boiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
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  Steamed Laoshan Oysters

  Steamed乳山 Oysters is a dish featuring fresh Rushan oysters as the main ingredient. After washing the oysters, they are placed in a steamer with辅料 such as ginger slices and scallions, then steamed over high heat until the oyster meat is fully cooked. The preparation involves minimal seasoning to preserve the natural flavor of the oysters.
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  Charcoal-Grilled Clam Fish

  A dish made by grilling fresh clam fish over charcoal, resulting in a crispy exterior and tender, flavorful meat with a subtle smoky aroma.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Spicy Frog with Chili Crust

  A Sichuan dish featuring frog meat stir-fried with dried chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Lotus Root

  Lotus root is a nutritious vegetable that can be cooked into various delicious dishes. Common preparation methods include stir-frying, stewing, and cold mixing. For stir-frying, slice the lotus root and quickly cook it with minced garlic and ginger slices to maintain its crisp texture. Stewing involves slow-cooking the lotus root with pork ribs or meat so it fully absorbs the savory flavors. For cold mixing, slice the lotus root, add seasonings, and toss well for a refreshing and appetizing dish.
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  Sour Spicy Cucumber

  Sour and spicy cucumber is a cold dish primarily made with cucumber. After washing, the cucumber is sliced or smashed, then mixed with garlic, chili, vinegar, salt, sugar, and other seasonings. The preparation typically does not require heating—just season and serve directly.
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  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
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  Spicy Duck Head

  A spicy Sichuan dish made with duck heads stir-fried in a blend of chili and Sichuan peppercorns, delivering a numbing and fiery flavor.

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