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Wushan Char Grilled Fish Boutique Sichuan Cuisine (Jinma Industrial Zone Middle Road Branch)

Sichuan cuisine · ⭐ 3.7

No. 6, Xijie, Development Zone, Dongmaguozhuang Village

Dishes

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  One-Pot Wonder

  One-pot cooking is a dish where various ingredients and seasonings are cooked together in a single pot, typically including meat, vegetables, and staple foods. Through stewing or braising, the ingredients blend thoroughly to create a rich flavor. Preparation involves first preparing the ingredients, then adding an appropriate amount of water or broth, and simmering over medium-low heat until fully cooked.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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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 Triple Delight

  Stir-fried Three Delicacies is a Chinese dish featuring pig liver, pig kidney, and green pepper. Slice the liver and kidney, marinate with wine and starch, quickly blanch in oil, then stir-fry with green pepper and seasonings.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Secret-Recipe Boiled Crawfish

  Special recipe oil-braised crayfish with fresh crayfish, scallions, ginger, garlic, doubanjiang, chili, stir-fried and simmered until flavorful, then reduced to a glossy finish. Bright red color, tender shrimp meat.
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  Cured Meat with Smoked Bamboo Shoots

  Preserved meat and smoked bamboo shoots is a dish featuring腊肉,腊肠, and smoked bamboo shoots. Sliced preserved meats are stir-fried with bamboo shoots, allowing the fat to infuse the笋, creating a fragrant, tender texture. First, render the fat from the preserved meats, then stir-fry with the bamboo shoots until cooked through, season, and serve.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Bamboo Shoot Tofu丝

  Fragrant stinky tofu threads is a dish primarily made with tender fragrant stinkweed shoots and tofu threads. After slicing the tofu into thin strips and blanching to remove any fishy odor, wash and cut the fragrant stinkweed shoots into segments. Mix both ingredients and stir-fry in oil, then season with appropriate condiments and mix well. The preparation process is simple and highlights the natural flavors of the ingredients.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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