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Hongjiang Little Sichuan Boiling Fish

Sichuan cuisine · ⭐ 3.8

No. 1, Xuanxing 1st Road, Unit 1

Dishes

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  Stir-Fried Preserved Meat

  Stir-fried preserved meat is a traditional dish primarily made with preserved pork. First, slice the preserved pork and stir-fry until slightly curled. Then add green onions, chili peppers, and other vegetables to stir-fry together, and finally add appropriate seasonings.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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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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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  沸腾水煮黑鱼

  沸腾水煮黑鱼以黑鱼为主料，配以豆芽、白菜等蔬菜，用沸水煮熟后淋上热油和辣椒、花椒等调料，形成麻辣鲜香的风味。
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  蛋黄玉米粒

  蛋黄玉米粒是一道以鸡蛋黄和玉米粒为主要食材的菜肴。将鸡蛋煮熟后取出蛋黄，压碎备用；玉米粒通常使用新鲜或冷冻玉米粒，焯水后沥干。热锅加油，先炒香蛋黄，再加入玉米粒翻炒均匀，使蛋黄与玉米粒充分融合，最后调味即可。
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  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.
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  Spicy Chicken Cartilage

  Spicy chicken cartilage features chicken cartilage marinated and deep-fried to crispy perfection, then stir-fried with chili and Sichuan pepper. Golden in color, crunchy in texture, with a bold spicy flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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