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Hui Tui Ke Spicy Fragrant Fish (Tangxuan Mansion Store)

小吃快餐 · ⭐ 3.8

10 meters behind Wang Houyuan Dumpling Restaurant, Phase IV Tangxuan Mansion, Puchang Road

Dishes

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  Baby Bok Choy

  Baby bok choy is a refreshing vegetable dish primarily made with fresh baby bok choy. The preparation is simple, typically involving washing the bok choy and preparing garlic flakes or other seasonings, then quickly stir-frying to preserve its tender texture.
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  Spicy Tripe with Pepper

  A Sichuan dish made with beef tripe stir-fried with Sichuan pepper and chili, offering a spicy and aromatic flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Spicy Sichuan-style Fish

  Spicy fragrant fish made with fresh grass carp, marinated, deep-fried until crispy, then stewed in a spicy sauce of doubanjiang, Sichuan peppercorns, and chili. Garnished with green onions and cilantro.

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