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Veteran Barbecue Paper-Wrapped Fish

川菜 · ⭐ 3.5

No. 119, Panlong Avenue

Dishes

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  Handmade Noodle Stew

  Hand-pulled noodles with beef, lamb, or chicken, and vegetables like carrots, cabbage, and onions, simmered in broth or water. The noodles are chewy and springy, the soup rich and flavorful, with tender, well-seasoned ingredients.
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  Signature Beef Tendon

  Signature pork tendon dish features trotters simmered with soy sauce, cooking wine, star anise, cinnamon, and spices until tender and flavorful. Rich red color, chewy texture, and gelatinous mouthfeel.
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  Beef Bone Hot Pot

  Beef bone hot pot uses beef bones as the main ingredient, simmered for hours to create a rich broth. It's served with beef, offal, and vegetables, cooked in a hot pot style. First, the bones are blanched to remove odor, then slowly stewed to form a fragrant, hearty soup. Diners choose ingredients to cook individually.
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  Special Paper-Wrapped Lamb Offal

  Special paper-wrapped lamb offal is a traditional dish made with lamb offal, wrapped in special paper and steamed. It includes lamb heart, liver, and lungs, with a tender texture and rich flavor.
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  Corn on the Cob Skewers

  Corn skewers are made primarily from fresh corn, with the kernels removed and threaded onto sticks. They can be paired with vegetables or meat and grilled to perfection, offering a tender texture and naturally sweet, juicy kernels—making them a popular choice for summer barbecues.
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  Paper-Wrapped Basa Fish

  A dish featuring basa fish wrapped in parchment or lotus leaf and steamed, with ginger, scallions, and garlic for flavor—delicate and aromatic.
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  Paper-Wrapped Fish with Intestines

  Fresh fish fillets and pork intestines are wrapped in paper or foil and steamed, preserving the original flavors—delicate fish and tender, savory intestines.
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  Paper-包裹草鱼

  A dish featuring grass carp wrapped in parchment paper and steamed, resulting in tender fish with a fresh, savory flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.

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