Close

Xiangli Xiaoshan Sichuan Water Boiled Fish (Poly Branch)

Sichuan cuisine · ⭐ 4.2

No. 7 Xinning Street, Unit 6

Dishes

• 

  Cold Pot Fish

  Cold pot fish is a dish made with fresh fish and vegetables like bean sprouts, cabbage, and lotus root, marinated with special seasonings and cooked in a cold pot. Fish slices and vegetables are simmered together with chili, Sichuan peppercorns, and doubanjiang until flavorful while preserving the original taste.
• 

  Sichuan Crispy Pork Strips

  Sichuan crispy pork strips are a deep-fried dish made with pork, marinated and coated in starch before frying until golden and crunchy. The dish is crispy on the outside and tender inside.
• 

  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.
• 

  Sichuan North Cold Noodles

  A Sichuan specialty made from starch-based noodles, served cold with a spicy and savory dressing.
• 

  Dry-Fried Wood Ear Mushrooms

  Dry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
• 

  Stir-fried Bok Choy

  A Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
• 

  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
• 

  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
• 

  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.

Reviews