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Farmer's Sour Cabbage Fish (Luogang Branch)

Sichuan cuisine · ⭐ 3.9

No. 117, Sanji Di Street

Dishes

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  Tapioca Pearls

  Tapioca pearls are a sweet dessert ingredient primarily made from coconut meat. Fresh coconut flesh is typically chopped or blended into a paste, then mixed with sugar, water, and a small amount of gelatin or agar. After heating and stirring, the mixture is cooled to solidify. The finished product is semi-transparent with a chewy texture and is commonly used in milk tea, ice cream, fruit salads, and other desserts.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan-Style Boiled Sea Bass

  Sichuan-style boiled perch is a dish featuring perch slices blanched in boiling water, then stir-fried with bean sprouts, cabbage, and a special spicy麻 (ma) sauce.
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  Stir-fried Lamb Tripe Strips

  A dish made by quickly stir-frying lamb tripe with vegetables, resulting in a crisp texture and spicy flavor.
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  Corn, Carrot, and Pork Rib Soup

  This soup features corn, carrot, and pork ribs slowly simmered for a rich, nourishing broth perfect for cold weather.
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  Pepper Pork Tripe Chicken

  Pepper pork stomach chicken is a nutritious dish primarily made with pork stomach and chicken. The preparation involves washing the pork stomach and simmering it together with chicken, adding适量 of pepper for flavor during the cooking process. Once the ingredients are thoroughly cooked and the broth becomes rich and flavorful, the dish is ready to serve.
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  Sour Cabbage Boneless Fish

  A dish made with boneless fish fillets and fermented cabbage, simmered in a tangy broth. The fish is tender and the cabbage adds a refreshing sour flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Iron Plate Pork Offal

  A Chinese dish made with pork offal such as liver, stomach, and intestines, stir-fried quickly on a hot iron plate with vegetables like onions and peppers for a fresh, savory flavor.

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