Close

Wushan Whole Fish, Chongqing Chicken Stew, Paper-Wrapped Fish (Miaohong New Garden Branch)

Sichuan cuisine · ⭐ 3.7

No. 1187 Yunyanhe Road

Dishes

• 

  Winter Melon

  Winter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
• 

  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
• 

  Filled Rice Cake

  Stuffed rice cake is a Chinese pastry made from glutinous rice flour, filled with sweet red bean paste, sesame paste, or savory meat. It's rolled or folded after adding the filling, then steamed or pan-fried.
• 

  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.
• 

  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
• 

  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
• 

  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
• 

  Carrot

  Carrot chunks or strips can be stir-fried, simmered, or served cold. Commonly cooked with meat or other vegetables, or added to soups to retain its natural sweetness and crisp texture.
• 

  Cilantro Egg Curd

  A home-style dish made by stir-frying egg curd with fresh cilantro, resulting in a tender and fragrant flavor.
• 

  Konjac Noodles

  Konjac noodles are a food made from konjac as the main ingredient. Konjac flour is pressed by machine into strips, then processed through freezing and drying to create the final product. They have a smooth and refreshing texture and are commonly used as an ingredient in cold dishes or hot pot meals.
• 

  Chicken Greens

  Chicken mustard is a common leafy vegetable made of tender stems and leaves, usually cooked by stir-frying or blanching. Wash, briefly boil or quickly stir-fry, then season with a little oil, salt, and garlic.

Reviews