Heishan Valley Spring Water Fish
火锅 · ⭐ 3.7
No. 92, Zifu Road
Dishes
Big Foot Mushroom and Squab PotA hearty dish featuring tender squab and wild big foot mushroom, slow-cooked in a small pot for rich flavor and aroma.
Big Foot Mushroom Free-range Chicken SoupA nourishing soup made by slow-cooking big foot mushrooms with free-range chicken, resulting in a clear broth with rich mushroom aroma and tender meat.
Big Foot Mushroom and Preserved Pork Rib SoupA hearty soup made with fresh big foot mushrooms and preserved pork ribs, offering a rich, savory flavor.
Spring Water CatfishA dish made with fresh catfish simmered in spring water, resulting in tender fish and a delicate, savory broth.
Spring Water Grass CarpFresh grass carp cooked in spring water, resulting in tender fish and a delicate, savory broth.
Spring Water Yellow CatfishA Sichuan dish featuring fresh yellow catfish cooked in spring water, seasoned with chili and Sichuan pepper for a spicy and numbing flavor.
Pickled Chili and Sour Cabbage FlavorA spicy and tangy dish made with pickled chili and sour cabbage, commonly used in Sichuan cuisine.
Deep-sea DogfishA dish made with fresh deep-sea dogfish, steamed or braised with ginger, garlic, and chili, resulting in tender and flavorful fish.
Spicy Red SoupA spicy Sichuan dish featuring a rich red broth made with chili, Sichuan peppercorns, and beef or offal, known for its bold, numbing heat.