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Ding Xian Wuyu · Lamb Restaurant

火锅 · ⭐ 4.1

No. 594, Dingshan Avenue

Dishes

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  Wu Fish Balls

  Wu fish balls are made from fresh black fish meat, mixed with egg white and starch, then shaped into balls and cooked by boiling or frying. They have a tender and fresh taste, often used in soups or stir-fries.
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  Wu Fish Dumplings

  Wu fish dumplings are a traditional Sichuan snack made with fresh black fish meat filling wrapped in thin dough, typically served in clear broth or spicy oil sauce.
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  Quick-Fried Broad Beans

  A Sichuan-style dish made by quickly stir-frying fresh broad beans with chili and Sichuan pepper, resulting in a spicy and aromatic flavor.
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  Signature Sour Cabbage Pot

  A hearty pot of sour cabbage stewed with pork belly, tofu, and noodles, delivering a rich, tangy flavor.
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  Special Tomato Health Pot

  The special tomato health pot is made with fresh tomatoes, chicken, mushrooms, and vegetables, cooked in broth. It has a delicious taste and is rich in nutrition.
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  Fresh-caught Blackfish

  A dish made with freshly caught blackfish, steamed or braised to preserve its delicate and fresh flavor.
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  Bile Water Tofu Pudding

  A traditional Chinese snack made by coagulating soy milk with bile water, resulting in a smooth and delicate tofu pudding often served with soy sauce and chili oil.
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  Vegetable Egg Fried Rice

  Vegetable egg fried rice is a stir-fry made with rice, eggs, and greens. Scramble eggs, cook vegetables, add leftover rice, mix in eggs and veggies, then season and serve.
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  Fish Crispy Bones

  Fish crispy bones are made by frying marinated fish bones until they become crunchy, often seasoned with salt and pepper or chili powder.

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