Chongqing Live Fish Grilling (Shangbu Avenue)
小吃快餐 · ⭐ 3.7
No. 8, Shangbu Avenue
Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Fragrant Stone Pot River CatfishFragrant Stone Pot River Catfish is a dish featuring river catfish (Leiocassis longirostris) as the main ingredient. Key components include fresh catfish, ginger, garlic, scallions, dried chilies, Sichuan peppercorns, and various spices. The catfish is cut into pieces and marinated, then the preheated stone pot is used to stir-fry the aromatics before adding the fish and broth to simmer. The stone pot retains heat effectively, keeping the fish tender and the broth rich. The dish is characterized by delicate fish meat with a distinctive stone pot aroma and layered spice flavors.
Crushed CucumberA refreshing cold dish made by crushing cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Boneless Charcoal Grilled Live FishThis dish uses fresh live fish (such as grass carp, sea bass, or mandarin fish) as the main ingredient. The fish is deboned while keeping its shape intact, then simply marinated and slowly grilled over charcoal. The method creates a slightly charred, crispy skin while keeping the flesh tender and juicy inside. Minimal seasoning is used during grilling to highlight the natural flavor of the fish and the aroma of the charcoal. It is typically served with a small amount of salt, spices, or lemon juice to enhance the original sweetness of the fish.
Boneless Grilled FishBoneless grilled fish made with fresh carp or sea bass, deboned and marinated, then grilled until the skin is slightly charred. Served with bean sprouts, potato slices, and enoki mushrooms, finished with a special sauce.
Organic CauliflowerOrganic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
Stir-Fried Beef Rice NoodlesChao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Garlic Stir-Fried Bok ChoyStir-fried bok choy with garlic is a dish made by blanching bok choy and sautéing it with minced garlic in hot oil, then seasoning and serving.