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Zhangji Chuanggong Fish

火锅 · ⭐ 4.0

No. 600 Jiange Road, Unit 92

Dishes

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  Spicy Pepper Frog Large (Small) Portion

  Fresh frog meat stir-fried with spicy green peppers, delivering a bold, numbingly spicy flavor typical of Sichuan cuisine.
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  Stir-Fried Crucian Carp with Burnt Chili

  A Sichuan dish featuring crucian carp stir-fried with burnt chili, garlic, and aromatic spices, delivering a rich, spicy flavor.
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  Crisp Radish Salad

  Crisp radish is a dish primarily made from fresh radishes, prepared by pickling. The radishes are sliced thinly or cut into细条, then mixed with seasonings such as salt, sugar, and vinegar, and left to marinate until fully flavored. The finished product has a refreshing crisp texture and is an excellent appetizer for clearing the palate and reducing greasiness.
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  Fish with Pig Intestines

  Fechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
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  Boatman Fish

  A dish made by steaming fresh fish with ginger, scallions, and garlic, resulting in a tender and naturally flavorful seafood dish.
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  Green Pepper Pot Base

  A green pepper pot base made by stir-frying fresh green peppers with garlic, ginger, and doubanjiang, offering a fragrant and slightly spicy flavor, commonly used in hot pots or stir-fries.
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  Green Pepper Fish

  Green pepper fish is a dish made with fresh fish and green peppers. Fish like grass carp or sea bass is marinated, then stir-fried with sliced green peppers. Ginger, garlic, and soy sauce are often added for flavor.
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  Wind-Blown Spare Ribs

  Wind-dried spare ribs is a dish made primarily from pork ribs, seasoned and air-dried to develop a unique flavor. The ribs are marinated, then hung in a well-ventilated area to naturally dry, resulting in firm texture and rich taste without cooking.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
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  Spicy Rabbit Heads

  Spicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
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  Stewed Fish Balls

  A Chinese dish made by stewing fish balls with soy sauce, sugar, and ginger until tender and flavorful.

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