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Specialty Fish House (Sanqiao Street Branch)

Sichuan cuisine · ⭐ 4.1

No. 3, East Building 4, Sanqiao Street

Dishes

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  Qianye Tofu

  Qianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
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  Mixed Three Dishes

  A classic Chinese cold dish made by mixing sliced cucumber, carrot, and bean sprouts with a dressing of garlic, vinegar, soy sauce, and sesame oil, offering a refreshing and crisp taste.
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  Pickled Chili Fish Slices

  A spicy and tangy dish made with tender fish slices stir-fried with pickled chili, garlic, and ginger.
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  Vegetable Platter

  Vegetable platter is a dish made from a selection of fresh vegetables, including carrots, cucumbers, wood ear mushrooms, and bean sprouts. After being finely sliced, the vegetables are arranged on a plate and served with a specially prepared sauce. The dish is colorful and refreshing in taste.
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  Braised Jiangtu Fish

  Red-braised江团鱼 is a dish featuring江团鱼 as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine to absorb the flavors, finally reducing the sauce to finish.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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  Sour Cabbage River Catfish

  A dish made with river catfish and sour cabbage, simmered to create a rich, tangy flavor.
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  Sour Cabbage and Silver Carp Slices

  A Chinese dish featuring tender silver carp slices and sour cabbage, simmered or stir-fried for a tangy, appetizing flavor.
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  Spicy Blue Catfish Slices

  Fresh blue catfish slices stir-fried with chili, Sichuan pepper, and aromatics for a spicy and savory flavor.

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