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Jiuguo Yitang Sour Fish (Cai Xin Plaza Direct Store)

Sichuan cuisine · ⭐ 4.4

2nd Floor, Caixin Plaza, Jiangbeicheng Subdistrict, Jinshamen Road, Jiangbeizui

Dishes

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  Wu Fish Slices

  Braised black fish slices is a dish primarily made with black fish (wuchang fish). The fish meat is sliced thinly, then marinated with starch and egg white before being cooked by quick-frying or stir-frying. It can be stir-fried together with vegetables such as green peppers, onions, and wood ear mushrooms, or enhanced with a flavorful sauce.
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  Liu Hongxing Apricot Skin Water

  A traditional drink made from apricot skins, red dates, and rock sugar, offering a refreshing sweet-sour taste with rich fruit aroma.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Dry Pot Stir-Fried Cauliflower with Preserved Pork

  Stir-fried cauliflower and preserved pork in a dry wok, featuring crisp cauliflower and savory cured pork, combined for a rich, slightly spicy flavor.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Jiangjin Sichuan Pepper Chicken

  Jiangjin Sichuan Pepper Chicken features chicken stir-fried with the distinctive numbing spice of Jiangjin peppercorns, a hallmark of Sichuan cuisine.
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  Burned Pepper Tofu

  A Sichuan-style dish made with soft tofu and roasted green peppers, stir-fried together for a fragrant, slightly spicy flavor.
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  Special Cucumber

  Special cucumber is a dish made with cucumber, garlic, salt, and a little soy sauce. It has a crisp texture and a fresh taste, making it a common home-cooked dish in summer.
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  Special Shrimp

  Special shrimp dish made with fresh large shrimp, marinated and then fried or steamed, seasoned with scallions, ginger, garlic, and optionally fermented bean paste or chili for enhanced flavor.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Stone Pot Potato Slices

  A dish made by stir-frying sliced potatoes with vegetables in a hot stone pot, resulting in crispy edges and tender centers.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Qijiang Native Pig Sichuan Cuisine

  Qijiang native pig is the main ingredient of Qijiang native pig hot pot. The pork is cut into pieces, boiled first and then stir-fried. It has a firm texture, not greasy, and is combined with soybean paste and chili peppers for a fragrant and slightly spicy flavor.
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  Sour Cabbage Fish Soup

  Suan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Iron Pot Vermicelli Shrimp

  A Chinese dish featuring fresh shrimp and vermicelli stir-fried in an iron pot, resulting in a savory and aromatic meal.

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