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Xiao Yu Da Zuo Su Cai Yu (White Cloud Times Square Store)

Sichuan cuisine · ⭐ 3.7

莲花池东路甲5号院1号楼1层101-16

Dishes

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  Northeast Rice

  Northeast rice is a specialty rice from China's Northeast region, renowned for its full grains, firm texture, and clear, transparent color. When cooking, wash the rice thoroughly, add an appropriate amount of water, and after boiling, the cooked rice becomes soft, fragrant, and sticky with a delicate texture.
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  Zo Dashishi Famous Fish Skin辣 Sauce

  Zuo Dashishi's spicy fish sauce is made from fresh fish jerky, marinated and air-dried, then mixed with chili, garlic, ginger, and doubanjiang. No preservatives are added; natural fermentation enhances the flavor.
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  Sichuan-style Boiled Fish with Greens

  Sichuan-style boiled fish with greens features fresh fish slices cooked with chili, Sichuan pepper, and vegetables like mung beans and cabbage. The greens are blanched and placed at the bottom of the dish, topped with fish slices and garnished with葱姜蒜 and coriander.
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  Serving Spoon in Cutlery Set

  A bowl opener is a utensil used to open bowl lids or openings, typically made of metal or plastic, stored in a cutlery set. It facilitates opening sealed or covered containers.
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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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  Corn Yogurt Pancake

  Corn yogurt pancakes are made from corn kernels, yogurt, and flour. Mix corn with yogurt, add flour to form a batter, then fry in a pan until golden on both sides.
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  Tomato Fish

  Tomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
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  Sichuan Pepper Fish

  Bamboo pepper fish is made with fresh fish and seasoned with bamboo pepper, ginger, garlic, and green onions. The fish is marinated, then pan-fried or steamed, and topped with a sauce of bamboo pepper, chili, and doubanjiang to absorb its unique numbing aroma and spiciness.
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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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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
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  Mala Sichuan Pepper Fish

  麻的·藤椒鱼 features fresh grass carp, seasoned with Sichuan pepper, ginger, garlic, dried chilies, and other spices. The fish slices are marinated in wine and salt, then stir-fried with Sichuan pepper oil and doubanjiang, finally simmered in broth and finished with hot oil for aroma.
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  Spicy Fresh Tengjiao Fish

  Spicy fresh tengjiao fish is a Sichuan dish made with fresh fish and spices such as tengjiao and Sichuan pepper. It has a tender texture and a rich spicy flavor with a unique numbing aroma.

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