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Fish Flavor Magic · Sour Fish Soup · Grilled Fish · Chicken Stew

Sichuan cuisine · ⭐ 4.8

No. 310, Yingjia Road

Dishes

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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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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Fried Tofu Pockets

  Fried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Grilled Black Fish

  Grilled black fish is a dish made by marinating black fish and then grilling it over charcoal or in an oven. Main ingredients include black fish, ginger slices, green onion segments, and garlic paste, with seasonings such as soy sauce, cooking wine, salt, and a little sugar. The fish meat becomes evenly heated, with a slightly charred skin and tender inside.
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  Frog Stew

  Frog stew is a dish primarily made with frog legs. The preparation typically involves simmering the cleaned frog legs together with spices and seasonings until the meat is tender and fully flavored. The finished dish features delicate frog meat and a rich, savory broth.
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  Preserved Egg with Soy Sauce

  A cold dish made by slicing preserved eggs and drizzling with soy sauce. It offers a refreshing, savory taste and is often served as an appetizer.
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  Fish with Pig Intestines

  Fechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
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  Chongqing Chicken Pot

  Chongqing chicken pot is made with chicken as the main ingredient, combined with vegetables like potatoes, green peppers, and onions, and seasoned with fermented broad bean paste, chili, and Sichuan peppercorns. The chicken is marinated first, then slowly cooked with the vegetables to blend flavors.
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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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  Chicken and Frog Stew

  Chicken and frog stew is a slow-cooked dish made with chicken and frog meat, seasoned with ginger, garlic, chili, and other spices in a clay pot.
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  Spicy Sesame Fish

  Spicy sesame fish features fresh carp cooked with Sichuan pepper, sesame oil, and aromatic spices, delivering a bold, numbingly spicy flavor.

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