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Wang Lao Jiu Tripe Fish

自助餐 · ⭐ 3.6

No. 183, East Section of Xiaoyuan Road

Dishes

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  Handmade Black Bean Curd

  Handmade black tofu is made from black beans, soaked, ground, filtered, boiled, and coagulated. It's white or slightly yellow, smooth and delicate, with a refreshing taste and rich plant protein.
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  Spicy麻 Frog with Pepper

  Fresh frog legs stir-fried with Sichuan pepper and chili, delivering a spicy and numbing flavor profile.
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  Spicy麻 Sichuan Pork Crisp

  Spicy麻酥肉 is a Chinese dish featuring pork. Pork belly is cut into cubes, deep-fried until crispy, then stir-fried with Sichuan pepper, chili, scallions, and ginger to absorb the spicy-numbing flavor. The result is crispy outside and tender inside with rich aroma.
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  Reservoir Hualian

  A dish featuring fresh fish as the main ingredient, accompanied by tofu, mushrooms, and greens, prepared by steaming or stewing to preserve the natural flavors.
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  Special Fresh Braised Intestines

  Fresh pork intestines are slow-braised in a special seasoned broth until tender and flavorful.
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  Freshly Caught Bullfrog

  Freshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
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  Classic Spicy Red Pot

  A classic spicy red pot made with beef, offal, and vegetables, simmered in a fiery broth of chili, Sichuan pepper, and fermented bean paste.
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  Pulled Taro

  A Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
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  花鲢

  花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
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  Spicy Sour Cabbage Hot Pot Base

  Spicy sour cabbage hot pot uses fermented cabbage as the main ingredient, combined with chicken or pork, and aromatics like ginger, garlic, and dried chili. After stir-frying in oil and boiling with water, it creates a rich broth. The unique tang of the sour cabbage blends with the meat to produce a flavorful soup.

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