Chuanhe Cold Pot Fish with Bamboo Shoots and Chicken (Shuangzhizi Street Branch)
自助餐 · ⭐ 4.0
No. 6, Building 6, 1st Floor, No. 13, Shuang Zha Zi Street
Dishes
Cold Pot FishCold pot fish is a dish made with fresh fish and vegetables like bean sprouts, cabbage, and lotus root, marinated with special seasonings and cooked in a cold pot. Fish slices and vegetables are simmered together with chili, Sichuan peppercorns, and doubanjiang until flavorful while preserving the original taste.
Whole Stone CatfishA Sichuan dish featuring whole stone catfish cooked in a spicy and numbing broth with vegetables like bean sprouts and vermicelli, known for its rich flavor and bold heat.
Bamboo Shoot ChickenA Chinese dish made with chicken and fresh bamboo shoots, simmered with ginger and scallions for a savory and tender flavor.
Empty Rice BoxAn empty rice box is a cooked rice placed in a specially designed paper container, resembling a packaging box. No additional ingredients are added; only the rice itself remains. Commonly seen in fast food or bento settings, emphasizing the form of container and food pairing.
Red Star ErguotouHongxing Ergou Tou is a Chinese liquor made primarily from sorghum, wheat, and water, brewed using traditional solid-state fermentation techniques. Alcohol is extracted through distillation and then aged to develop its unique flavor.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Spicy River Carp DishA spicy dish made with river carp, stir-fried with Sichuan peppercorns and chili for a bold, numbing flavor.
Spicy and Sensational Frog LegsSpicy and Sensational Frog Legs features tender frog legs stir-fried with chili, Sichuan pepper, and aromatic spices for a bold, numbing flavor.