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Wanxian Garden Fish and Seafood Restaurant (K-Mart Store)

川菜 · ⭐ 4.3

No. 103 Beituocheng West Road (near Exit A of Jiandemen Station, Line 10)

Dishes

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  Premium Boiled Fish in Chili Sauce

  Premium boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated in wine and salt, blanched, then mixed with stir-fried doubanjiang, chili, and Sichuan peppercorns, finished with hot oil for a fragrant, tender dish.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Fishing Small Yellow Croaker

  Fishing small yellow croaker is a dish primarily made with fresh small yellow croakers, typically prepared by steaming or braising. After cleaning the fish, ingredients such as ginger slices and scallions are added to steam the fish, preserving its tender texture, or it can be braised with seasonings like soy sauce and cooking wine to infuse flavor into the flesh. Careful control of heat during cooking ensures a delicate texture.
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  Millet with greens

  A simple dish made with millet and greens. Cook millet until soft, then add chopped greens and continue cooking until tender. Season and serve.
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  Signature Braised Yellow Catfish

  Signature braised catfish features fresh catfish with ginger slices and green onions, slowly stewed in broth or water until tender and flavorful.
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  Lemon-Drizzled Almond Beauty Grass

  A cold dish made with peanuts and cashews, combined with fresh wild herb 'meirencao'. Roast and peel the nuts, mix with blanched meirencao, then dress with lemon juice, a pinch of salt, and olive oil.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Tomato Snapper Fish

  Tomato and snakehead fish dish made with fresh snakehead fish and tomatoes, stir-fried together and simmered until the fish is tender and the sauce rich.
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  Wild Yangtze Catfish Jumping Water Style

  Jumping wild river catfish is a dish made from fresh wild river catfish. After cleaning, the fish is briefly blanched in boiling water until the flesh turns white, then stir-fried with scallions, ginger, garlic, and doubanjiang before stewing in broth or water to make the meat tender and flavorful.
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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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  Black fish slices

  Black fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.

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