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Zhimaguan Fish Restaurant and Stir-Fry Bar (Oufeng Commercial Street Branch)

Sichuan cuisine · ⭐ 3.9

Room 6, Building 1, Wan Kelong Shopping Mall, An Yuan Road, Yuanhe Subdistrict (opposite Junhao Business Hotel)

Dishes

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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Boneless Flower Carp

  A dish made from boneless flower carp, steamed with ginger, scallions, and garlic, resulting in tender and flavorful fish.
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  Boneless Flower Carp Fish Slices

  Fresh flower carp fillets, carefully deboned and sliced, stir-fried with ginger, scallions, and chili for a tender and flavorful dish.
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  Deep-Fried Dough Stick

  Da You Tiao is a traditional Chinese breakfast food, primarily made from flour and edible oil. The fermented dough is stretched into long strips and deep-fried in hot oil until golden and crispy.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Signature Garlic Broad Beans

  Fresh broad beans stir-fried with abundant garlic, offering a tender texture and rich garlic aroma—ideal as a classic home-style dish or appetizer.
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  Live Bullfrog

  Fresh frogs are prepared by slaughtering, skinning, and deboning, then stir-fried or braised. Seasoned with ginger, garlic, and chili for tender, smooth texture.
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  Wang Po's Spicy Shrimp

  Spicy shrimp dish made with fresh prawns, chili, and Sichuan peppercorns, a classic in Sichuan cuisine.
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  Unlimited Duck Blood

  This dish features fresh duck blood as the main ingredient. The duck blood is first coagulated into blocks, then cut into thick slices or cubes. Typically, the blood blocks are blanched in boiling water to set their shape and remove impurities. They are then stewed in broth or cooked with seasonings such as chili peppers, Sichuan peppercorns, and broad bean paste. Duck blood has a tender, smooth texture and a unique mouthfeel, absorbing the flavors of the broth well. This is a dish centered around duck blood, offered with unlimited refills.
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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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  Sichuan-style Spicy and Numbing Fish

  A Sichuan-style dish featuring fresh carp or catfish, seasoned with green peppercorns, chili, ginger, and garlic for a numbing and spicy flavor.
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  Green Sichuan Pepper Pickle Pot

  A spicy and sour dish made with pickled cabbage, green Sichuan pepper, and meat, simmered in broth for a bold, numbing flavor.
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  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.
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  Green Sichuan Pepper Golden Soup Spicy麻 Pot

  A spicy pot featuring green Sichuan pepper and golden broth, with chicken, bean sprouts, and wood ear mushrooms simmered to perfection for a bold, numbingly delicious experience.
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  Unlimited Appetizers

  Unlimited Appetizers is a dining service that offers a variety of small-portioned starter dishes. It typically includes fried items (such as spring rolls, chicken nuggets), cold dishes (like smashed cucumber, seaweed salad), marinated foods (e.g., soy-stewed eggs, dried tofu), steamed dim sum (such as shumai, soup dumplings), and small fruit platters. Common ingredients are chicken, pork, vegetables, bean products, and flour-based items. Preparation methods involve basic techniques like frying, stewing in soy sauce, cold tossing, and steaming, usually served before the main meal to stimulate the appetite.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Spicy Cold Pot Fish

  A Sichuan dish featuring fresh fish and vegetables stir-fried in a spicy sauce without boiling, served cold from the pot for intense flavor.
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  Spicy Frog Legs

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.
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  Spicy Fish

  Spicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.

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