Haochulang BBQ Fish · Home-style Dishes (Xukangli Branch)
川菜 · ⭐ 4.7
No. 160-162 Nanfeng Road
Dishes
Wuchang Rice with Mountain Spring WaterMade with Wuchang rice cooked in mountain spring water, this dish offers a fragrant, soft, and sweet taste, representing traditional Chinese rice preparation.
Pumpkin and Potato MashA creamy dish made from mashed pumpkin and potatoes, often blended with milk or cream for a smooth, sweet flavor.
Signature Spicy and Fragrant Mekong FishFresh Mekong fish is marinated, deep-fried until crispy outside and tender inside, then stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings. Rich spicy flavor with tender, juicy fish meat.
Signature Spicy Grilled FishSignature spicy grilled fish made with fresh carp or sea bass, marinated and grilled, served with bean sprouts, potato slices, and lotus root, stir-fried with doubanjiang, chili, and Sichuan pepper, then stewed together for rich flavor.
Geshan Spicy ChickenGeshan Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color and a fresh, spicy flavor.
Braised Beef Noodles with VermicelliA Chinese dish featuring tender beef and vermicelli noodles in a savory broth, often served hot.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
江团鱼Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
Spicy Sichuan River CatfishA spicy Sichuan-style dish featuring fresh river catfish stir-fried with chili, Sichuan peppercorns, and aromatic spices.
Mekong Snow FishFresh Mekong fish steamed with ginger, garlic, and coriander, resulting in tender and flavorful meat.
Grilled Fish (Mekong Fish)A dish featuring grilled Mekong fish with vegetables, seasoned and cooked over charcoal for a smoky, spicy flavor.
Frog and Chicken Claw PotA fusion dish featuring frog and chicken claws simmered in a secret sauce, offering tender, flavorful bites with a spicy kick.
Clay Pot Baked Jiangtuanyu FishJiangtuanyu fish is the main ingredient, paired with ginger slices and green onions, slow-baked in a clay pot. The fish meat is tender, the broth rich and fragrant, with a full-bodied flavor.
Numbing and Spicy Frog LegsA spicy Sichuan dish featuring tender frog legs stir-fried with chili, Sichuan peppercorns, and aromatic spices, delivering a numbing and fiery flavor.