Yi Ming Quan Stone Pot Fish
火锅 · ⭐ 3.5
No. 19-15, Nanling West Road
Dishes
Qiwai Chicken PotQiwai Chicken Pot features chicken stewed with various spices and vegetables, offering a rich, aromatic flavor and tender meat in a savory broth.
Sliced Chili and Garlic Chives Stir-fried with Preserved PorkA classic Chinese home-style dish featuring preserved pork stir-fried with fresh chili peppers and garlic chives, delivering a savory, spicy, and aromatic flavor.
Boneless and Spineless Sichuan-style Acidic Fish SlicesA dish made with boneless and spineless pangasius fillets stir-fried with sour cabbage, offering a tender texture and tangy flavor.
Sichuan Boiled BeefSichuan-style boiled beef is a dish featuring beef slices with vegetables like bean sprouts and cabbage, blanched in boiling water and mixed with seasonings. The beef is first cooked, then combined with stir-fried doubanjiang, chili, Sichuan peppercorns, and other spices, finally drizzled with hot oil to enhance aroma.
Stone Pot Wuchang FishA dish featuring fresh Wuchang fish cooked in a hot stone pot with vegetables and spices, resulting in tender fish and rich, aromatic broth.
Premium Boiled Fish for TwoFresh fish slices cooked in a spicy, numbing broth with vegetables and seasonings, served for two.
Premium Sour Cabbage FishPremium sour cabbage fish made with fresh grass carp, fermented cabbage, ginger, garlic, and chili. Fish slices are marinated in wine and starch, then stewed with cabbage and seasoned to perfection.
Stir-fried Water Spinach with GarlicStir-fried water spinach with garlic is a home-style dish made by quickly cooking washed water spinach with minced garlic. After heating oil in a pan, sauté the garlic until fragrant, then add the water spinach and stir-fry until just cooked through, season to taste and serve.
Chongqing Grilled CarpA Sichuan-style dish featuring grilled carp with vegetables and spicy sauce, known for its bold flavors and smoky aroma.
Spicy Chicken StewSpicy chicken stew is made with chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and green onion. Chicken pieces are simmered in a clay pot with water or broth until tender and the sauce becomes rich.