Cao Ji Xiao Si Chuan Water Boiled Fish (Yuhong Plaza)
Sichuan cuisine · ⭐ 3.9
No. 32 Bohai Road, Door 8
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 32 Bohai Road, Door 8. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Pepper Pork Kidney Slices, Dumpling Soup, Spicy Duck Head Hot Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Sichuan cuisine
- Rating: 3.9
- Address: No. 32 Bohai Road, Door 8
- Popular dishes: Three Pepper Pork Kidney Slices, Dumpling Soup, Spicy Duck Head Hot Pot, Maoxuewang, Stir-fried Bok Choy
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Dishes
Three Pepper Pork Kidney SlicesA spicy Sichuan dish featuring sliced pork kidneys stir-fried with green, red, and yellow peppers for a crisp, flavorful bite.
Dumpling SoupMeatball soup is a soup dish primarily made with meatballs, usually served with vegetables such as carrots and mushrooms. The meatballs are made by mincing pork or chicken, resulting in a tender and flavorful texture. The broth is light and can be enhanced with seasonings according to personal taste.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
MaoxuewangMaoxuewang 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.
Stir-fried Bok ChoyA Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
Spicy Salted Sichuan Boiled FishFresh fish fillets are simmered in a spicy broth, then seasoned with a special salt and pepper blend for a bold, aromatic flavor.
Spicy Salt Water-Boiled Black BassFresh black bass is cooked in a spicy broth and finished with a crispy salted seasoning, delivering a bold, numbingly spicy flavor.
Glutinous Rice BallZongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
Spicy Duck TongueSpicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with chili peppers and Sichuan peppercorns. The tongues are crisp and tender, offering rich, bold flavors.