Close

Qiu Ji Sour Fish (Yuting Garden Branch)

川菜 · ⭐ 3.8

No. 125 Wenhui Road

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Sour Cabbage Fish with Mandarin Fish

  A Sichuan-style dish featuring mandarin fish cooked in a spicy sour cabbage broth, known for its tangy and numbing flavor.
• 

  Pickled Cabbage with Shredded Pork

  Xuecai Rou Si is a home-style dish made primarily from pickled mustard greens and pork. Pork is sliced and marinated, then stir-fried with chopped pickled mustard greens.
• 

  Egg with Green Pepper

  Green pepper stir-fried with eggs is a home-style dish using eggs and green peppers as main ingredients. Eggs are beaten and cooked separately, green peppers sliced or julienned, then stir-fried in hot oil until just tender, followed by adding the eggs and seasoning.
• 

  Steamed Crucian Carp in Spicy Sauce

  A classic Sichuan dish featuring fresh crucian carp, stir-fried with vegetables and spicy seasonings, resulting in tender fish and a bold, numbingly spicy flavor.
• 

  Pickled Vegetable Fish with Crucian Carp

  A dish made with crucian carp and pickled vegetables, simmered together to create a tangy, savory flavor.
• 

  Bamboo Shoots with Greens

  A home-style stir-fry using fresh mushrooms and greens. Slice mushrooms, blanch or quickly stir-fry washed greens, then season with oil, salt, and seasoning.
• 

  Black Fish Sichuan-Style Boiled Fish

  A Sichuan-style dish featuring tender black fish slices in a spicy, numbing broth with vegetables and chili peppers.
• 

  Black Fish with Pickled Vegetable

  A Sichuan dish featuring black fish simmered with spicy pickled vegetables, resulting in a flavorful and tangy stew.
• 

  Black Fish and Intestine Fish

  A Sichuan dish featuring black fish and pork intestines, simmered with spicy chili and Sichuan peppercorns for a bold, numbing flavor.

Reviews