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Shu Yu BBQ Fish (Jimo Baolong Store)

川菜 · ⭐ 4.3

Opposite the Southwest Entrance of Baolong City Plaza

Dishes

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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Fragrant Rice

  Fragrant rice made with优质 rice, stir-fried with garlic, ginger, and soy sauce for a savory, aromatic flavor.
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  Lychee Spicy Grilled Fish

  Lychee spicy grilled fish made with fresh carp, marinated and grilled, served with lychee, bell peppers, onion, garlic, and a spicy sauce made from chili and Sichuan pepper.
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  Garlic-Flavored Grilled Fish

  Garlic-flavored roasted fish is made with fresh fish as the main ingredient, combined with garlic cloves and spices, then grilled. The fish meat is tender and juicy, with a rich garlic aroma. After roasting, the skin becomes slightly crispy while the inside remains moist, offering a layered and satisfying texture.
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  Watermelon

  Watermelon contains 92% water and is known as the 'King of Summer'. Hence the saying, 'Eat watermelon in hot weather, no need to grab medicine.' Watermelon is truly the 'King of Summer', refreshing and delicious, which is why people say, 'Eat watermelon in hot weather, no need to grab medicine.'
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  Thirty Assorted Side Dishes

  A dish featuring thirty different side dishes, commonly served in Chinese banquets, emphasizing color harmony and nutritional balance.
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  Fragrant Sauce Grilled Fish

  Fresh fish marinated in a fragrant sauce and grilled to perfection, served with vegetables for a balanced flavor.
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  Sichuan Peppercorn Grilled Fish

  Green Sichuan pepper grilled fish is made from fresh carp or sea bass, marinated and grilled. The fish is brushed with oil and seasoned, then roasted in an oven or over charcoal, and finally topped with stir-fried green Sichuan peppers, dried chilies, ginger, and garlic for rich aroma.

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