Xifulai Pickled Fish (Tianyi Branch)
江浙菜 · ⭐ 3.7
No. 39, North Main Gate, Qinchunyuan, Tianyi New Street
Dishes
Cold-Mixed Small Black FungusA refreshing cold dish made with small black fungus, blanched and tossed with garlic, scallions, chili oil, and other seasonings for a crisp and tangy flavor.
Kimchi Fish StewA flavorful Korean-style stew featuring fish, kimchi, and vegetables, known for its spicy-sour taste and comforting warmth.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Mixed Grain Vegetable Side DishA healthy side dish made from mixed grains and vegetables, steamed to preserve nutrients and flavor.
Crispy Pork Cutlet with Salad DressingCrispy pork cutlet served with a creamy salad dressing, combining tender meat and fresh flavors.
Spicy Pickled FishA spicy and tangy dish featuring fresh fish cooked with pickled vegetables and seasonings, popular in Sichuan cuisine.
Salted Pork Belly Tofu PotA dish featuring brine tofu as the main ingredient, sliced and simmered in a clay pot with broth or water, along with minced meat, scallions, ginger, and garlic to absorb rich flavors slowly.
Sour Cabbage FishSuancai 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.
Grilled Ribeye SteakSkillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
Spicy Beef TripeA spicy Sichuan dish made with beef tripe stir-fried with chili and Sichuan peppercorns, offering a bold, numbing heat and chewy texture.