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You Yi Jia Jianghu Fish Grill (Pei Feng Branch)

川菜 · ⭐ 3.6

No. 29, Peifeng Heng Street

Dishes

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  Young Ginger Frog

  A Sichuan dish featuring frog meat and young ginger, stir-fried to highlight the fresh aroma of ginger and tender texture of frog, with a spicy and numbing flavor.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Cold-Mixed Clams

  A refreshing dish made with fresh clams tossed in a savory dressing of garlic, chili, and herbs.
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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 Pot Shrimp

  Dry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
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  Pork Rib Soup Pot

  A hearty soup pot featuring pork ribs and vegetables, slow-cooked to perfection for a rich, savory flavor.
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  Stir-Fried Snails

  A dish of fresh snails stir-fried quickly with chili, ginger, and garlic for a spicy and savory flavor.
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  Stir-Fried Lobster

  Fresh lobster stir-fried quickly with garlic, ginger, and chili for a spicy and aromatic dish.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.

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