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Yu Jia Ao Roasted Whole Fish (Fanhu Wanda Branch)

Sichuan cuisine · ⭐ 4.6

4th Floor, Fanhu Wanda Plaza, Yuncui Road

Dishes

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  Mixed Fruit in Syrup

  A canned product made from a variety of fresh fruits preserved in syrup, offering a sweet and refreshing taste.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Spicy Flavor Mekong Fish

  A spicy and flavorful dish featuring fresh Mekong fish, deep-fried and tossed in a complex sauce with peanuts, chili, and Sichuan pepper.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Sesame Flatbread

  Sesame flatbread is a traditional flour-based food made by mixing water and a little salt into dough, rolling it into a thin circle, sprinkling sesame seeds on top, and cooking it in an oven or on a griddle. No additional ingredients are used—flavor and crispiness come from the sesame and the dough.
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  Garlic-Flavored Mekong Fish

  Mekong fish is cleaned, marinated with garlic, ginger, and green onions, then pan-fried or steamed, and finally topped with a sauce made from garlic, soy sauce, sugar, and sesame oil for rich flavor and strong garlic aroma.
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  Braised Flavor Grilled Catfish

  Sauce-grilled catfish made with fresh catfish, marinated with soy sauce, cooking wine, ginger, and scallions, then baked. The skin becomes crispy while the flesh stays tender, preserving the fish's natural flavor.
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  Green Sichuan Pepper Flavored Mekong Fish

  Fresh Mekong fish seasoned with green Sichuan pepper, ginger, garlic, and chili, steamed or braised to highlight its numbing spiciness and tender texture.
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  Sichuan Pepper Catfish

  Green Sichuan pepper catfish features catfish with green Sichuan peppercorns, ginger slices, and scallions, cooked by pan-frying or steaming. The fish is tender, with a unique numbing aroma from the peppercorns, offering layered flavors.
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  Spicy Mekong Catfish

  Mekong fish is cleaned, marinated with rice wine and ginger to remove fishy smell, then stir-fried with chili, Sichuan pepper, garlic and ginger for rich flavor. The dish has a bright red color and tender, spicy-savory taste.
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  Crucian Carp and Tofu Soup

  Crucian carp and tofu soup is made from crucian carp and tofu. After cleaning the fish, pan-fry until lightly golden on both sides, then simmer with water until the broth turns milky white. Add cubed tofu and continue cooking to create a rich, flavorful soup with tender ingredients.
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  Black Pepper Mekong Fish

  Mekong fish marinated and pan-fried, then cooked in a black pepper sauce for a rich, aromatic flavor.

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