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Dongsheng Grilled Fish (Fumin Xinju Branch)

川菜 · ⭐ 3.5

No. 346 Sanye Street

Dishes

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  Braised Pork Intestine Sausage

  A traditional Chinese cold dish made by stuffing pork and seasonings into pig intestines, then braised and sliced for serving.
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  Double Pepper Spicy Frog Legs

  Fresh frog legs stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Dry Pot Chicken Wings

  A dish of chicken wings stir-fried in a dry pot with vegetables and spices, known for its rich aroma and spicy flavor.
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  Spicy Beef Hot Pot

  Dry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
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  Spicy Pot-Braised Catfish

  Dry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
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  Dry Pot Squid Strips

  A spicy Sichuan dish made with squid strips stir-fried in a dry pot with vegetables like bell peppers and onions, offering a rich, aromatic flavor.
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  Pork Rib Hot Pot

  A stir-fried dish featuring pork ribs and vegetables, seasoned with spicy and savory sauces.
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  Fresh Carp with Vegetables

  Fresh carp fish served with seasonal vegetables, steamed or braised to retain tenderness and paired with light, refreshing greens.
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  Spicy Snail Stir-fry

  A spicy stir-fry dish made with snails and chili, garlic, ginger, and scallions, popular in Sichuan cuisine.
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  Bamboo Shoot Strips

  Bamboo shoot strips are a dish made primarily from bamboo shoots. After peeling, the shoots are sliced into thin strips and blanched or dressed cold to retain their crisp texture. Season with salt, vinegar, and sesame oil, or add garlic and chili for extra flavor.

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