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Jiu Guo Yi Tang Sour Fish (Xincheng Wuyue Direct Store)

川菜 · ⭐ 4.3

Units 4009–4010, 4th Floor, Chengxin Wuyue Plaza, Middle Section of Taodu Avenue

Dishes

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  Fresh Frog with Young Ginger

  Zi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Spicy Frog Stir-fry

  A spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  Hot-Blended Seasonal Vegetables

  A cold dish made with fresh seasonal vegetables, briefly blanched and quickly mixed with seasonings like garlic, sesame oil, and soy sauce for a crisp, refreshing taste.
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  Stone Pot Twice-Cooked Pork

  A classic Sichuan dish featuring pork belly stir-fried with fermented bean paste, garlic, and vegetables, served in a hot stone pot for enhanced aroma and flavor.
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  Qijiang Old Salted Vegetable Sichuan Pork

  A classic Sichuan dish featuring stir-fried pork belly with Qijiang old salted vegetables, known for its savory and aromatic flavor.
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  Sour Cabbage Fish Soup

  Suan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
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  Sour Cabbage Fish You Can Drink the Soup

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and chili, served in a flavorful broth that can be enjoyed as soup.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Iron Pot Vermicelli Shrimp

  A Chinese dish featuring fresh shrimp and vermicelli stir-fried in an iron pot, resulting in a savory and aromatic meal.

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