Wang Ge Sichuan Fish House (Tinghong Road Store)
川菜 · ⭐ 3.6
No. 66-2, Tinghong Road
Dishes
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Bamboo Mushroom and Pork SoupA savory soup made with fresh bamboo mushrooms and pork slices, known for its mild flavor and nourishing qualities.
Stir-fried Oil-mustard GreensStir-fried oil lettuce is a home-style dish using fresh oil lettuce as the main ingredient. Wash and cut the lettuce, stir-fry with garlic in hot oil until just cooked, then season and serve.
Spicy Oil Tripe StripsRed oil tripe丝 is a dish primarily made from pork stomach, seasoned with red oil and various spices. The preparation involves boiling the pork stomach until tender, slicing it into thin strips, then drizzling it with a specially prepared red oil sauce and mixing well.
Minced Pork with EggplantA classic Chinese home-style dish made with eggplant and minced pork, stir-fried and simmered until tender and flavorful.
Flower Fish Aromatic FishA delicately seasoned dish featuring fresh flower fish simmered in a fragrant broth with aromatic spices, resulting in tender, flavorful meat and an inviting aroma.
Stir-fried Garlic Chives with Sichuan Cured MeatGarlic chives stir-fried with Sichuan cured meat, a savory and aromatic dish.
Sour Cabbage FishA spicy and sour dish made with fish slices and fermented cabbage, popular in Sichuan cuisine.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.