Close

Sichuan Pork Intestine Fish

Hot pot · ⭐ 3.5

Room 101, Building 76, Yuanxi Road

Dishes

• 

  Ancient Bridge Sour Fish

  A classic Sichuan dish featuring fresh carp simmered with sour vegetables and spices, resulting in tender fish and a tangy, spicy broth.
• 

  Sichuan Pig Intestine Fish

  A Sichuan dish featuring fish fillets and pork intestines, stir-fried with spicy chili, Sichuan peppercorns, and fermented bean paste for a bold, numbing flavor.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Dry-Fried Potato Strips

  A classic Chinese home-style dish made by frying sliced potatoes until crispy, then stir-frying with chili and garlic for a savory, spicy flavor.
• 

  Sichuan-style Pickled Chicken Feet

  Spicy pickled chicken feet is a cold dish made by marinating boiled chicken feet with spicy peppers, garlic, ginger, and green onions. The chicken feet are de-nailed, boiled until tender, then soaked in seasoned sauce to absorb flavor.
• 

  Kimchi Pork Shank

  A dish made by slow-cooking pork shank with Korean kimchi, resulting in tender meat infused with spicy and tangy flavors.
• 

  Corn Stir-fried with Eggplant

  A simple and flavorful dish made by stir-frying sweet corn kernels with eggplant, seasoned with garlic and light soy sauce.
• 

  Seaweed and Egg Soup

  Seaweed egg soup is a home-style soup made primarily from seaweed and eggs. The preparation is simple: cut the seaweed into small pieces and set aside the beaten eggs. Boil water in a pot, add the seaweed, and once it boils, pour in the egg mixture while stirring quickly. Season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions before serving.
• 

  Fatty Intestine and Pickled Vegetable Fried Rice

  A flavorful dish made by stir-frying fatty intestines and pickled vegetables with rice, creating a rich and tangy taste.
• 

  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
• 

  Sour Soup Frog Legs

  Spicy sour frog legs with tomatoes, pickled chili, ginger, and garlic. Blanch frog legs, stir-fry aromatics, add broth, simmer with frog legs, then season.
• 

  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
• 

  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
• 

  Spicy Boiled Fish

  Spicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.
• 

  Black Fish and Intestine Fish

  A Sichuan dish featuring black fish and pork intestines, simmered with spicy chili and Sichuan peppercorns for a bold, numbing flavor.

Reviews