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Sunned Chenpi Shell-less Fish Hot Pot Stall

Hot pot · ⭐ 4.4

Building No. 9, Jiuxianqiao South Road Courtyard, B1

Dishes

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  Three Ways with One Fish

  A dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
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  Boned Water Catfish

  Boneless boiled mandarin fish is a dish featuring mandarin fish as the main ingredient. After removing the bones, the fish is briefly blanched in boiling water to keep the flesh tender and preserve its natural flavor. It's typically steamed or poached with ginger threads and scallions to highlight the fish's freshness.
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  Rice Water Hot Pot Base

  Rice broth base made by cooking rice in water until grains are soft and the liquid thickened. Seasoned with scallions and ginger to enhance aroma, it serves as a foundation for hot pot or stew dishes, pairing well with meats, seafood, and vegetables.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
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  Tangerine Peel Roast Duck

  Chenpi roast duck features duck marinated and roasted in a hanging oven, with dried tangerine peel adding fragrance. Crispy skin, tender meat, and aromatic peel flavor.
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  Tangerine Peel Boneless Lake Fish

  Made with boneless large river fish, seasoned with dried tangerine peel, ginger slices, and green onions, then steamed after marinating. Tender fish meat, rich tangerine aroma, and a flavorful broth blending fish freshness with citrus fragrance.
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  Tangerine Peel Boneless Fish

  Chenpi boneless fish uses fresh fish meat, deboned and marinated with Chenpi, ginger slices, and green onions, then pan-fried or steamed. Chenpi adds a unique aroma, while the fish remains tender and flavorful.
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  Chenpi Shenjing Roast Goose

  Chenpi Shenjing Roast Goose is a Cantonese dish made with high-quality goose meat marinated with dried tangerine peel and other spices, then roasted using traditional methods. It has a crispy skin and tender meat with a distinctive tangerine aroma.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Tangerine Peel Red Bean Soup

  Chenpi mung bean soup is a dessert made primarily from mung beans and aged tangerine peel. The mung beans are soaked beforehand and then boiled until soft, after which pieces of aged tangerine peel are added and simmered together to create a smooth texture while infusing the soup with the fragrant aroma of the peel. The finished dish is typically served chilled and can be sweetened with an appropriate amount of sugar as needed.
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  Steamed Fish Bones with Tangerine Peel and Fermented Black Bean Sauce

  Bones are steamed with aged tangerine peel and fermented black beans, creating a rich, fragrant dish where the collagen in the bones blends with the citrus aroma of the peel and the savory umami from the beans.

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