Close

Jiuguo Yitang Sour Fish Hot Pot (Gu Xiang Kaidi Branch)

Sichuan cuisine · ⭐ 4.8

Floor 4, CapitaMall, No. 38 Edmonton Road, Xinhua Subdistrict

Dishes

• 

  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
• 

  Nine-Pot Noodles

  A spicy and flavorful noodle dish from Sichuan, made with a blend of seasonings and served with meat and vegetables.
• 

  Mom's Big Cold Dish

  A classic cold dish made with cucumber, carrot, bean sprouts, wood ear mushrooms, and tofu skin, dressed in a tangy and spicy sauce.
• 

  Cherry Pork

  Sweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into cubes. After marinating, the meat is deep-fried until golden brown and then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings. The finished dish has a bright red color, tender meat, and a balanced sweet-and-sour flavor, resembling cherries in shape—hence its name.
• 

  Old-style Meat Strips

  A traditional Chinese home-style dish made with pork tenderloin slices, marinated, fried until golden, and glazed with a savory sweet sauce.
• 

  Drinking Soup Sour Fish (Black Bass)

  A spicy and sour fish dish made with black bass and fermented vegetables, served in a flavorful broth that can be enjoyed as soup.
• 

  Premium Mao Xue Wang

  Zhi Zun Mao Xue Wang is a hot pot dish featuring duck blood, tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with green onions, coriander, and Sichuan pepper powder.
• 

  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.
• 

  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.
• 

  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

Reviews