Kangshi Qiaotou Fish Restaurant
川菜 · ⭐ 4.1
No. 248, Changle Section 1, Airport Road
Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Braised Egg with Fragrant BitternA Chinese home-style dish made with fresh fragrant bittern shoots and eggs, gently fried into a soft, aromatic omelet that captures the essence of spring.
Kimchi JarA traditional ceramic jar used for fermenting kimchi, made from vegetables like cabbage and radish, seasoned with salt and spices, resulting in a tangy, spicy flavor.
Fresh Rabbit Hot PotA Sichuan dish featuring fresh rabbit cooked in a spicy, numbing broth with chili and Sichuan peppercorns, delivering rich flavor and tender meat.
Burned Triangle PeakA dish featuring pork neck meat, marinated and slow-grilled over charcoal until charred on the outside and tender within, offering a rich, savory flavor.
Braised Eel in Earth PotA dish made by braising fresh eel with ginger, garlic, and chili in a clay pot, resulting in tender meat and rich flavor.
Bok Choy and Tender Broad BeansA traditional Chinese dish made with bok choy and tender broad beans, lightly stir-fried for a fresh and healthy flavor.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Huo Xiang Fish FilletA dish featuring fresh fish fillets steamed with ho xiang leaves and ginger, highlighting the delicate flavor of fish and the aromatic freshness of the herb.
Steamed BunBaozi is a traditional Chinese wheat flour food, made primarily from wheat flour and fermented before steaming. It is usually shaped as a hemisphere or flat round, with a smooth, white surface.
Spicy Pork and Bamboo ShootsA Sichuan dish featuring diced pork and bamboo shoots stir-fried with spicy chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.