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Youjia Sour Fish (Suzhou Mudu Film City Store)

川菜 · ⭐ 4.7

1st Floor, Outer Area, Building 4, Mudu Film & Television City, No. 288 Jingshan South Road, Mudu Town

Dishes

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  Boneless Chicken Feet

  Boneless black chicken feet is a dish made primarily from black chicken feet, blanched to remove bones while preserving the tender texture. Can be prepared by braising, stewing, or cold mixing, resulting in a soft yet chewy texture, ideal with sauces or seasonings.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried. The beef slices are tender and juicy, paired with适量 vegetables and seasonings to create an appealing color and aroma.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Home-style Crispy Pork Strips

  A traditional Chinese snack made by frying marinated pork strips coated in starch until crispy, known for its savory and slightly spicy flavor.
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  Special Tofu Skin Rolls

  Crispy tofu skin rolls filled with savory minced meat and vegetables, deep-fried to golden perfection.
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  Special Fried Rice with Eggs

  A flavorful fried rice dish made with eggs, rice, and assorted ingredients like ham, peas, and carrots, stir-fried to perfection.
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  Sour Soup Fish with Pickled Cabbage

  A spicy and sour fish dish made with fresh carp, pickled cabbage, and fermented chili peppers in a tangy broth, typical of Sichuan cuisine.
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  Sour Soup Black Fish

  A spicy and sour soup dish made with black fish, vegetables, and fermented chili peppers, popular in Sichuan cuisine.
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  Spicy Sichuan Fish with Pickled Vegetables

  Spicy sour cabbage fish features tender fish slices with pickled mustard greens and bean sprouts, stir-fried with chili and Sichuan pepper in hot oil, then simmered in broth. The fish is silky, the soup rich, and the flavor tangy and spicy.

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