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Xiao Nan Wan Tofu Frog Fish (Qingbaijiang Branch)

自助餐 · ⭐ 4.2

No. 105 Zhengfu North Road

Dishes

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  Black fish

  Wuchu, also known as black fish or live fish, is a common freshwater fish. Main ingredient is Wuchu meat, typically prepared by steaming, braising, or stewing. Add ginger slices and scallions to remove fishy smell and enhance aroma; some recipes include tofu or wood ear mushrooms.
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  Reservoir Bighead Carp

  Fresh reservoir bighead carp steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful meat.
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  Deep Water Qian Fish

  A specialty dish from Guizhou featuring deep-water fish steamed or braised with chili and Sichuan pepper, highlighting tender fish meat and spicy flavor.
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  Special Green Pepper Pot

  Special green pepper pot features fresh green peppers with pork or beef slices, stir-fried with garlic, ginger, and seasonings. A touch of doubanjiang or chili oil enhances flavor, finished with soy sauce and cooking wine.
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  White Crucian Carp

  A common freshwater fish with delicate flesh, often prepared by steaming, braising, or stewing to highlight its natural freshness.
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  Frog Legs

  Eel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
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  Spicy Frog and Fish Head Buffet

  A buffet featuring spicy frog and fish head stewed in a rich, aromatic broth with vegetables.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Flower Carp Buffet

  A buffet featuring fresh flower carp fish, seasoned with vegetables and sauces, steamed or boiled to preserve its tender texture, served with various dipping sauces for group dining.
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  Spicy Boiled Crawfish

  Spicy boiled crayfish is a dish made with fresh crayfish, cleaned and simmered with various spices and seasonings. Common ingredients include chili, Sichuan pepper, star anise, ginger, and scallions to infuse the crayfish with rich flavor.
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  Sichuan Peppercorn Broth

  The green Sichuan pepper broth is made with fresh green Sichuan peppers as the main seasoning, stir-fried with chili, ginger, garlic, doubanjiang, and other辅料. Main ingredients include green Sichuan peppers, beef tallow or vegetable oil, dried chilies, scallions, ginger slices, garlic cloves, doubanjiang, and spices. First, the辅料 are sautéed, then green Sichuan peppers and other seasonings are simmered to create the base for hot pot or boiling dishes.
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  Spiced Braised Pig Intestines

  Spiced braised pork intestines, a dish made from pig intestines cleaned and slow-cooked in seasoned broth with spices like star anise, cinnamon, Sichuan pepper, and ginger for rich flavor.
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  Crispy Twisted Dough

  Scented crispy twisted dough is a traditional snack made from flour, water, salt, and a little oil. The dough is rolled, cut into strips, twisted, and fried to golden brown. It has a crispy exterior and soft interior with a rich aroma.
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  Spicy Chili Oil Pot

  A spicy Sichuan-style hot pot base made with beef tallow, chili, and Sichuan peppercorns, served with meats and vegetables.

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