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Yu Wei Xian Wu Shan Roasted Fish

Sichuan cuisine · ⭐ 3.8

Opposite the West Gate of Yinghuayuan Area 6

Dishes

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  Cold Spicy Taro Starch Noodles

  Cold Spicy Taro Starch Noodles is a cold dish made with taro starch noodles, mixed with chili, vinegar, soy sauce and other seasonings. It has a smooth texture and a sour-spicy flavor, making it a popular summer dish.
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  Cold Noodles

  Cold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Mixed Tofu Noodles

  Dan doufu si is a dish primarily made from tofu skin. The tofu skin is sliced into fine threads and mixed with seasonings such as soy sauce, vinegar, garlic paste, and cilantro to create a dish with distinct strands and a smooth, refreshing texture.
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  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.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Crisp Black Wood Ear

  Crisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
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  Beef Hot Pot

  A hearty dish featuring beef and vegetables simmered in a flavorful broth, perfect for sharing.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Spicy and Sour Tofu Noodles

  A refreshing dish made from konjac noodles tossed in a spicy and sour dressing, perfect for summer meals.
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  Spicy Grilled Frog Legs

  Spicy grilled frog legs are made primarily from frog legs, which are marinated and then baked in an oven. During marination, chili peppers, Sichuan peppercorns, ginger, and garlic are added to season the meat thoroughly. The dish is evenly cooked to ensure the frog meat remains tender inside while the skin develops a slightly crispy texture.
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  Spicy Roast Chicken

  Spicy roast chicken made with marinated chicken and aromatic spices, grilled to perfection for a crispy skin and juicy meat.
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  Fresh Chili Stir-fried Chicken

  A spicy Sichuan dish featuring tender chicken and fresh green chili peppers, stir-fried quickly for a bold, aromatic flavor.
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  Yuan Yang Roast Fish Base

  Yuan Yang Roast Fish Base is a hot pot base made primarily with fish and various seasonings and side dishes. It usually includes fish slices, spices, chili, Sichuan pepper, etc., with a spicy and fragrant flavor.

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