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Wushan Braised Whole Fish (Datong Road Branch)

川菜 · ⭐ 4.4

No. 36, Datun Road (opposite KeHua Business Building)

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Wushan Grilled Clear Spring Fish

  Wushan grilled clear spring fish is made from fresh spring fish, seasoned with ginger, scallions, garlic, and grilled over charcoal. The fish is marinated and directly roasted, resulting in crispy skin and tender meat while preserving its original flavor.
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  Wushan Grilled Grass Carp

  Wushan grilled grass carp is a烤 dish featuring grass carp as the main ingredient. After cleaning and marinating, the fish is grilled over charcoal or in an oven until fully cooked, with a slightly charred surface and tender flesh. Ginger slices, green onions, and cooking wine are commonly used for marination, and a sauce or seasoning may be applied during grilling.
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  Wushan Grilled Catfish

  Wushan grilled catfish is a dish featuring fresh catfish, marinated and grilled over charcoal or in an oven until the skin is slightly charred and the flesh tender, often enhanced with scallions, ginger, and garlic.
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  Spicy Pot Beef with Skin

  Dry pot beef with skin is a dish made from beef shank. After blanching to remove odor, the beef is sliced and stir-fried with onions, green peppers, and red peppers in a dry pot. Seasoned with doubanjiang, ginger, garlic, Sichuan peppercorns, and dried chilies, it's simmered until flavorful.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Yu Xiang Big Chicken Stir-Fry

  Yu Xiang Da Pan Ji is a dish made primarily with chicken and potatoes. Chicken and potato chunks are stewed together with spices like star anise, Sichuan pepper, and chili to make the chicken tender and flavorful, while the potatoes absorb the sauce and become soft and creamy. Soy sauce, cooking wine, and ginger are commonly used for seasoning, and the sauce is reduced to a thick consistency.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Hot Pot

  Spicy Hot Pot is a stir-fry dish that combines various ingredients. Main ingredients include meat, seafood, and vegetables, which are first cooked separately to about 70-80% doneness, then stir-fried with spicy and numbing seasonings to allow all ingredients to blend fully, resulting in a rich, spicy, and aromatic flavor.

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