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Yang Sanjie Jumping Fish

Hot pot · ⭐ 3.8

200 meters downstream from Hualong Reservoir, Provincial Highway S309

Dishes

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  Cold Vegetables

  A refreshing cold dish made from fresh vegetables, typically blanched or raw and dressed with a light sauce of soy sauce, vinegar, garlic, and sesame oil.
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  Tujia Smoked Pork

  Tujia smoked pork is made by marinating pork with salt, Sichuan pepper, chili and other seasonings, then air-dried or smoked. Mainly using pork belly, it's preserved naturally without preservatives.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Fillet Fish

  A dish made from fresh silver carp, steamed with ginger, scallions, and garlic, resulting in tender and flavorful fish.
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  Preserved Pork Rib

  Preserved pork ribs are made by marinating pork ribs with salt and spices, then air-dried or smoked. Main ingredients include pork ribs and seasonings, with processing steps such as marinating, drying, or smoking to create a unique flavor.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Youting Crucian Carp

  A Sichuan dish featuring fresh crucian carp cooked with fermented broad bean paste, ginger, garlic, and chili, resulting in a rich, spicy, and savory flavor.
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  Sea Bass

  Sea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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