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Jiang's Paper-Wrapped Fish (West Store)

川菜 · ⭐ 3.8

No. 68 Longfu South Lane, Annex Nos. 8 and 9 (10 meters inside Nanjing Guantangbao Lane)

Dishes

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  Xiao Wei Yi

  A delicate dish made with soft tofu, shrimp, mushrooms, and green peas, stir-fried to perfection.
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  Xiao Wei Yi Soy Milk

  A plant-based milk made from soybeans, smooth and sweet, rich in protein, ideal for breakfast or daily consumption.
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  Enoki Mushroom

  Bamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
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  Sichuan-style Spicy Carp in Pickled Chili Sauce

  Braised grass carp with pickled chili, seasoned with ginger, garlic, and green onion. The fish slices are marinated in rice wine and salt, then stir-fried or stewed with pickled chilies to absorb their spicy-sour flavor.
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  Grilled Fish Meat

  Grilled fish meat is a dish made by marinating fresh fish and grilling it until the skin is crispy and the flesh remains tender, often seasoned with garlic, ginger, and soy sauce.
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  Premium Guizhou Fish

  Fresh carp is marinated with Guizhou-style chili, Sichuan pepper, and fermented broad bean paste, then stewed in a sour broth to create a tender fish with rich, spicy-sour flavor.
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  Paper-包裹鱼

  Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.
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  Spicy Fish

  Spicy fish dish made with fresh fish and seasoned with chili, Sichuan pepper, ginger, garlic, and green onion. The fish is marinated, then pan-fried or boiled, and finally stir-fried with sautéed chili and pepper to absorb the spicy flavor.

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