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Jiu Tiao Gu · Zui Yu Xuan Spicy Fish Hot Pot (Pishashan Branch)

火锅 · ⭐ 3.9

No. 1 Chunyangdong Residential Community (above Chunyang Old Wine House)

Dishes

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  Spicy麻 Sauce Base

  Spicy麻 sauce base is made with Sichuan pepper and chili, stir-fried with scallions, ginger, garlic. Main ingredients: dried chilies, Sichuan pepper, doubanjiang, beef tallow or vegetable oil, and spices like star anise, cassia bark, and bay leaves. First sauté spices, then add chilies and pepper to release aroma, finally boil with broth or water to create a rich, numbing flavor.
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  Special Pig Intestines

  Special fatty intestines made from pork large intestine, cleaned, blanched to remove odor, then stewed or stir-fried with chili, Sichuan pepper, ginger, and garlic. Some recipes add bean sprouts or green peppers for richer texture.
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  Spicy Frog and Fish

  A dish featuring fresh frogs and fish, typically using live bullfrogs and carp or catfish. The meat is diced and stir-fried with fermented bean paste, chili, Sichuan peppercorns, then simmered in broth until flavorful, finished with chopped scallions, ginger, garlic, and cilantro.
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  Jumping Frog with Spicy Sauce

  A spicy Sichuan dish featuring fresh bullfrog cooked in a fiery chili and garlic sauce, often served with vegetables like bean sprouts and lettuce.
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  Fresh Bighead Carp

  Fresh bighead carp is steamed or braised to preserve its tender texture, seasoned with ginger and scallions for a delicate flavor.
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  Crucian Carp

  Crucian carp is a common freshwater fish, typically using fresh crucian carp as the main ingredient. After cleaning, it can be prepared by steaming, braising, or stewing. During cooking, ingredients such as ginger slices, green onion segments, and cooking wine can be added according to taste to remove fishy odor and enhance flavor.

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