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Qian Ji Mythical Grilled Fish · Frog · Shrimp (Shenhe Branch)

Sichuan cuisine · ⭐ 4.8

No. 7A, No. 49 Beisanjing Street, beside the Northwest Gate of Jinhua Community

Dishes

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  Three-Scale Fish Supreme Spicy Flavor

  Three-Scale Fish Supreme Spicy Flavor is a dish featuring three-scale fish as the main ingredient. Key components include fresh three-scale fish, dried chili peppers, Sichuan peppercorns, ginger, garlic, and scallions. The basic preparation involves cleaning and cutting the fish into pieces or keeping it whole, then marinating it. The fish is deep-fried or pan-fried until golden brown. Separately, chili peppers, Sichuan peppercorns, and other spices are stir-fried until fragrant, then broth or water is added and brought to a boil. The fish is added and simmered to absorb the flavors, and the sauce is reduced or poured over the fish. The finished dish has a bright red color, tender fish meat, and a rich, numbing-spicy flavor.
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  Three-Scale Carp Classic Spicy Flavor

  Three-Scale Carp Classic Spicy Flavor is a dish featuring three-scale carp as the main ingredient. Key components include fresh three-scale carp, dried chili peppers, Sichuan peppercorns, ginger, garlic, and scallions. The carp is cleaned, cut into pieces or kept whole, and marinated. In a hot wok, chili peppers, peppercorns, ginger, and garlic are stir-fried until fragrant, then the carp is added and pan-fried or braised to absorb the spicy flavors. The finished dish has a bright red color, tender fish meat, and a rich, spicy aroma.
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  Shrimp in Lotus Leaves

  Lingbo fish is made primarily from fresh fish meat, seasoned with scallions, ginger, garlic, and other seasonings, and prepared using cooking methods such as steaming or braising. The fish meat is tender and the sauce is rich.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Clear Spring Fish

  Clear spring fish is made with fresh carp or grass carp, seasoned with scallions, ginger, garlic, and cooked in clear water or broth. The fish is cleaned, placed in a pot with water and seasonings, then slowly stewed until the flesh is tender and the broth is clear.
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  Classic Spicy Clear Spring Fish

  Fresh carp is simmered in a spicy sauce to create a flavorful dish with tender fish and rich, aromatic broth.
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  Mekong Fish in Spicy Sichuan Style

  Fresh Mekong fish stir-fried with Sichuan peppercorns and chili, delivering a bold spicy and numbing flavor.
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  Mekong Fish Classic Spicy Flavor

  Fresh Mekong fish stir-fried with chili, Sichuan pepper, ginger, and garlic for a spicy and aromatic taste.
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  Grilled Bullfrog in Classic Spicy Flavor

  Grilled bullfrog with classic spicy flavor, marinated and charred over charcoal for a rich, aromatic taste.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Spicy Lychee

  A creative dish featuring fresh lychee stir-fried with chili, garlic, and green onion, offering a sweet and spicy flavor profile.

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