Fish Minister Sichuan-Hunan Cuisine Paper-Wrapped Fish Seafood (Rose Bay Store)
川菜 · ⭐ 3.5
No. 495 Yangshu Road, Units 1–4
Dishes
Soul-Capturing Fish HeadHun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
Beef TendonBeef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
Paper-包裹江团鱼Paper-wrapped river carp is a dish featuring river carp, marinated and wrapped in lotus leaves or parchment paper before steaming. Ginger slices and scallions are added for flavor and tenderness.
Paper-包裹鱼Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Shunfeng'er Red OilShunfeng'er red oil is made by slow-cooking lard with chili, Sichuan pepper, and other spices. The finished product has a bright red color, rich aroma, spicy yet non-dry, numbing but sweet in aftertaste. Commonly used to enhance flavor in noodles and cold dishes.
Fresh Chili Frog LegsFresh chili bullfrog dish made with bullfrog, fresh chilies, garlic, ginger, and seasonings. Bullfrog is cut into pieces and stir-fried with fresh chilies and seasonings.